This Recipe is part of SweetMama's Thanksgiving Entertaining Guide. and SweetHome’s Traditional Turkey Feast.
Acorn squash, when it’s halved lengthwise and the seeds are removed, makes an edible vessel that’s perfect for stuffing and baking. In this case, the stuffing is a tasty mix of mushrooms, rice and vegetables that is a meal in itself.
Ingredients
2 medium acorn squash
2 Tbsp olive oil
2 shallots, chopped
1 garlic clove, chopped
1/4 lb shiitake mushrooms, stems removed and discarded, caps sliced
1/4 lb oyster mushrooms, lower stems trimmed and discarded, top portion sliced
1/4 lb brown mushrooms, sliced
1/4 cup finely chopped red bell pepper
1/4 cup grated carrots
2 green onions, thinly sliced
1 Tbsp chopped fresh sage
2 cups cooked brown rice, chilled
1/3 cup vegetable stock
Salt and freshly ground black pepper to taste
Directions
1. Preheat the oven to 350°F (180°C). Cut each squash in half lengthwise. Scoop out the seeds and discard. Trim a little from the uncut side of each squash so it will sit flat. Place squash halves, cavity side down, on a parchment paper-lined baking sheet. Cover and bake for 35 to 45 minutes, or until the flesh just begins to soften.
2. Meanwhile, prepare the filling by placing the olive oil in a large skillet over medium heat. Add the shallots, garlic, mushrooms, bell pepper and carrots and cook until the mushrooms are very tender, about 5 to 6 minutes. Place the mixture in a medium-sized bowl and mix in the green onions, sage, rice, stock, salt and pepper. Turn the squash halves, cavity side up, on the baking sheet and mound the mushroom mixture into them. Cover and bake 20 minutes, or until the squash is tender and the filling is heated through.
Eric’s options: The squash can be readied up to a day in advance. After stuffing, cool the squash to room temperature, cover, refrigerate and bake when needed. Add 10 minutes or so to the baking time as they will be quite cold.
Serves 4
Thought that was sweet? You’ll enjoy:
Recipe excerpted from Everyone Can Cook for Celebrations by Eric Akis. Published by Whitecap Books Ltd. Copyright 2009 by Eric Akis. Photography by
Michael Tourigny. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!