Stuffed Acorn Squash With Mushroom Gravy
Updated December 7, 2015
Justin Fox Burks
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon unsalted butter
½ cup finely diced celery
1 cup finely diced white onion (about 1 small)
1 vegetable bouillon cube
¼ cup white wine (like Pinot Grigio)
1 cup chanterelles, torn into strips
¼ cup finely diced dried apricots
Sea salt flakes and cracked black pepper (to taste)
2 cups brioche or good-quality white bread, torn into pieces
2 large eggs (beaten)
1 large acorn squash (or two small)
1 tablespoon olive oil
Miracle Mushroom Gravy (see recipe)
Nutritional analysis per serving (2 to 3 servings)
46 grams carbs; 134 milligrams cholesterol; 338 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 13 grams fat; 6 grams fiber; 858 milligrams sodium; 10 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. In a medium pan over medium heat, melt the butter and then sauté the celery, onion and bouillon cube until lightly browned. Deglaze the pan with the wine, and reduce until most of the liquid has evaporated.
- Step 2
Add the chanterelles and apricots to the pan and warm through. Add salt and pepper. Chill the mushroom mixture thoroughly. In a large bowl, mix the bread, eggs and the cooled vegetable mixture.
- Step 3
Using a sharp kitchen knife (and plenty of caution), trim the stem end off of the squash and cut the squash into ¾ inch rings. You should be able to get 4 rings out of a large acorn squash. Discard the stem end and bottom piece. Using a spoon, scrape the seeds and membrane out of the squash and discard. Lay the squash rings out on a large parchment-lined baking sheet and drizzle slices of squash with olive oil. Bake for 15 minutes.
- Step 4
Remove squash from the oven and press the mushroom and apricot stuffing into the center of each squash ring. Bake for an additional 15 to 20 minutes or until the stuffing has set and started to brown. Garnish with mushroom gravy.
Private Notes
Comments
We loved this. I was skeptical of the celery with mushrooms with apricot pairing, but it was delicious. The mushroom gravy was worth the extra time, and might have been my favorite part. The squash took closer to 50 minutes to cook with 3/4" slices, but I wouldn't have cut them any thiner (I like the meatiness you get from thick slices). I substituted chanterelles with a pack of mixed mushrooms, still good! Make sure to give the gravy a pinch of salt. This tasted like thanksgiving in a dish!
I'm not sure why this is listed as 'gluten-free' when it calls for 2 cups of brioche or other bread -!
Delicious! Definitely fit for company. I omitted the apricots and it seemed no loss, and I added pine nuts, yum! In the future, I might try farro instead of bread crumbs. I think many GF substitutes would be possible: rice, quinoa, oat groats, or gluten-free bread. The mushroom gravy paired wonderfully. Tastes like fall.
I'm not keen on Acorn Squash but we loved this dish! I followed the recommendations to add pine nuts, leave out the maple syrup, and to use farro instead of bread. I also added chopped pecans. The additions gave the stuffing a nice chew. I had leftover mushroom gravy in the freezer so used that instead of the miracle recipe. Great framework for a very yummy dish! Will definitely make again and try the miracle gravy recipe as well.
I wonder what green leafy herb is used for garnish in the picture?
It looks like brown butter fried sage leaves to me.
so good