Roasted Acorn Squash (stuffed with Risotto-Mushroom filling)

(from DeWitch’s recipe box)

Use filling from the Veg Stuffed Peppers and add the baked mashed squash meat to it.

Source: Real Simple (from RecipeThing user ablue) (from RecipeThing user needlesandherbs)

Prep time: 25 minutes
Cook time: 50 minutes
Serves 2 people

Categories: veg seasonal

Ingredients

  • 1 medium acorn squash
  • 2 tablespoons olive oil
  • 1/3 teaspoon kosher salt
  • pepper
  • 1 tablespoon light brown sugar
  • 1 tablespoon fresh thyme leave or 1 teaspoon dried
  • plus add - as in Veg stuffed peppers

Directions

  1. Heat oven to 400° F.

  2. Cut squash in half lengthwise; discard the seeds. Cut the squash into 1/3-inch slices.

  3. Toss with olive oil, salt, a few grinds of pepper, and brown sugar. Place on a baking sheet. Roast for 20 minutes, flipping the squash once halfway through.

  4. Remove from oven and sprinkle with thyme leaves.

  5. Remove “meat” from squah and mash in to the rice/mushroom filling. Make sure not to damage the shells of then squash.

  6. Follow as in suffed veg peppers to bake the squash for about 20-25 minutes.

  7. Let sit about 5 min before serving.

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