My mom makes a MEAN butternut/acorn squash soup. She seasons it with brown sugar, cinnamon, and nutmeg. That’s why I was a little skeptical to whip up this recipe because it is savory instead of sweet.
Turns out acorn squash is equally delicious on both ends of the spectrum.
I chopped a large yellow onion, 2 zucchini, and 8 oz white mushrooms. I sautéed them over medium heat until the onion was translucent and the veggies were tender. I didn’t add any oil or fat because the zucchini provides enough moisture to cook the veggies in. In fact, I had to drain some of the water to get them brown. I generously seasoned with salt and pepper. My mixture looked like this:
Next I mixed in 1/2 cup shredded cheddar cheese. I put a dab of butter in each squash before I stuffed them. Once I stuffed them I added more cheddar cheese on top. Then they went back in the oven to melt.
Stuffed Acorn Squash
- 2 acorn squash, halved and seeded
- 2 zucchini, chopped
- 1 yellow onion, chopped
- 8 oz white mushroom, chopped
- 1 cup cooked brown rice
- 3/4 – 1 cup shredded cheddar cheese
- Olive oil
- butter (optional)
- salt and pepper to taste
- Halve each squash and remove the seed-y middle. Drizzle with olive oil and place flesh side up on a cookie sheet. Cover with tin foil and bake at 400 degrees for about 55 minutes. Half way through remove foil and flip the squash.
- In the meantime, add all the chopped veggies (zucchini, onion, mushroom) to a large skillet over medium heat. For a healthier option don’t add any oil or fat, let the heat bring out the moisture in the zucchini. Generously season with salt and pepper.
- Once the veggies are tender and the onion is translucent, add in the brown rice and about 1/2 cup shredded cheese.
- Place a dab of butter in each acorn squash halve before stuffing (optional). Stuff with veggie mixture and top with remaining cheese. Place in the oven to melt.