Stuffed Acorn Squash With Mushroom Gravy
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon unsalted butter
- ½cup finely diced celery
- 1cup finely diced white onion (about 1 small)
- 1vegetable bouillon cube
- ¼cup white wine (like Pinot Grigio)
- 1cup chanterelles, torn into strips
- ¼cup finely diced dried apricots
- Sea salt flakes and cracked black pepper (to taste)
- 2cups brioche or good-quality white bread, torn into pieces
- 2large eggs (beaten)
- 1large acorn squash (or two small)
- 1tablespoon olive oil
- Miracle Mushroom Gravy (see recipe)
Nutritional analysis per serving (3 servings)
337 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 10 grams protein; 858 milligrams sodium
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
I'm not sure why this is listed as 'gluten-free' when it calls for 2 cups of brioche or other bread -!
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!
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.
This was good. I add some ground turkey while the onion & celery was sauteing. I used button mushrooms. I did not use the bouillon cube. Flavors were good. Next time I will not cut the squash into rings; just halve the squash.
Made this almost as written and really liked the flavors and textures. I used mixed dried wild mushrooms for chanterelles. I then used a half cup of the liquid after reconstituting them along with a cup of half-and-half for the mushroom gravy. Just a pinch of cloves. I didn’t have apricots so subbed with golden raisins. Would definitely make this again and maybe add walnuts to the stuffing.
Folks, if you microwave the squash for one minute, it slices much better.
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