Roasted Acorn Squash Stuffed With Mushroom And Sage

Roasted Acorn Squash Stuffed With Mushroom And Sage

Ingredients:
1 acorn squash
2 tbsp olive oil, plus extra for brushing
1 small onion, chopped
2 garlic cloves, crushed (minced)
1 large Portobello mushroom, chopped
2 tsp finely chopped fresh sage
dash of crushed red pepper or chili flakes (optional)
sea salt and freshly ground pepper

Directions:
1. Preheat the oven to 450°F (230°C/gas 8).
2. Trim off each end of the squash, then stand it upright and cut in half lengthways.
Scoop out and discard the pulp and seeds.
3. Brush each squash half with olive oil and sprinkle with salt and pepper. Place cut-
side down on a baking sheet lined with baking parchment and roast until the flesh is
tender and the edges are golden brown, about 25–35 minutes.
4. Meanwhile, place the olive oil in a saucepan over medium heat. Add the onion and
garlic and sauté for 2 minutes, or until the onion is just translucent.
5. Add the mushrooms, sage, salt and pepper, and a few of the pepper or chili flakes
(if using). Sauté until the mushrooms begin to soften—about 5 minutes.
6. Remove the baked squash from the oven and turn cut-side up. Fill with the
mushroom mixture and bake again for another 10 minutes.
SAUTÉED GREENS WITH GARLIC
Makes 1 serving
Nutrition