Roasted Acorn Squash Stuffed w/ Mushroom & Sage
This recipe makes 2 servings.
1 medium acorn squash (Australia: baby pumpkin)
3/4 teaspoon/4 ml plus 1/4 teaspoon/1 ml sea salt
1/2 teaspoon/2 ml fresh ground black pepper
6 Tbsp./90 ml. olive oil, plus extra for brushing
2 garlic cloves, minced
1 large portabella mushroom, chopped
1 small onion, chopped
2 teaspoons fresh sage, finely chopped
Pinch red pepper flakes, optional
1.) Preheat oven to 450°F/250°C.
2.) Trim off each end of the squash.
3.) Stand the squash upright and halve lengthwise.
4.) Scoop out the pulp and the seeds and discard.
5.) Brush each squash half with olive oil, and then sprinkle with . teaspoon salt and the black pepper.
6.) Arrange cut sides down on a baking sheet lined with parchment paper.
7.) Roast the squash until the flesh is tender and the edges are golden brown, approximately 25-35 minutes.
8.) Remove from the oven, flip the squash halves over and set aside.
9.) While the squash roasts, heat the olive oil in a medium saucepan over medium high heat.
10.) Add the onions and garlic and sauté 2 minutes, or until the onions begin to turn translucent.
11.) Add the mushrooms, sage, . teaspoon salt and the red pepper flakes if using, and sauté until the mushrooms begin to soften, about
12.) Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.