Stuffed Acorn Squash

Ingredients (~2 servings)

• 1 Acorn squash
• Olive oil
• Salt & pepper

For the Stuffing

• 1/4 cup bulgur wheat, uncooked
• 1 Tbsp olive oil
• 1/4 cup finely diced onion
• 2 Tbsp finely diced celery
• 4 oz mushrooms, diced (white, crimini, or shiitake)
• 2 Tbsp dried cranberries
• 2 Tbsp pepitas
• 1 small clove garlic, minced
• 1/2 tsp rubbed sage
• 1/4 tsp dried thyme
• 1 1/2 tsp lemon juice
• Salt & pepper to taste

Roast the Acorn Squash

Preheat your oven to ~400°F.

Cut the acorn squash in half and use a spoon to scoop out the internal seeds.

Place the two halves on a parchment-lined baking sheet, flesh-side up. Drizzle with olive oil and sprinkle with salt and pepper.

Roast for ~30-45 minutes. You will know it is fully cooked when the flesh is easily pierced by a fork.

Cook the Bulgur

While the squash is roasting, cook the bulgur.

Place the 1/4 cup of bulgur in a pot with 1/2 cup of water (or vegetable stock, for more flavor) and a pinch of salt. Bring to a boil, then cover the pot and reduce the heat to low.

Let the bulgur cook until all the liquid is absorbed, about ~15 minutes. Remove it from the heat, let it rest (covered) for 10 minutes, then fluff it with a fork.

Make the Stuffing

Heat 1 Tbsp of olive oil in a large skillet over medium-high heat.

Toss in the onion and celery and sauté for ~5 minutes, until they begin to soften.

Add the mushrooms, cranberries, pepitas, garlic, sage, and thyme. Continue to sauté for another ~5 minutes, or until the mushrooms are fully cooked.

Combine and Bake

Take the skillet off the heat. Add the cooked bulgur wheat to the skillet with the vegetables.

Add the lemon juice and a few pinches of salt and pepper. Stir to combine everything, then taste and adjust the seasoning.

Spoon the stuffing into the cavity of each roasted acorn squash half.

Return the stuffed squash to the ~400°F oven and let them cook for an additional ~15 minutes to heat everything through.

Stuffed Acorn Squash

prep time:15 minutes mins

cook time:1 hour hr

total time:1 hour hr 15 minutes mins

This dish features acorn squash halves roasted until tender and then filled with a savory stuffing. The stuffing is made from bulgur wheat, sautéed mushrooms, cranberries, and herbs. You can easily substitute the bulgur with another grain like quinoa or rice.

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Ingredients

• ▢ 1 Acorn squash
• ▢ Olive oil
• ▢ Salt & pepper

For the Stuffing

• ▢ 1/4 cup bulgur wheat uncooked
• ▢ 1 Tbsp olive oil
• ▢ 1/4 cup finely diced onion
• ▢ 2 Tbsp finely diced celery
• ▢ 4 oz mushrooms white, crimini, or shiitake, diced
• ▢ 2 Tbsp dried cranberries
• ▢ 2 Tbsp pepitas
• ▢ 1 small clove garlic minced
• ▢ 1/2 tsp rubbed sage
• ▢ 1/4 tsp dried thyme
• ▢ 1 1/2 tsp lemon juice
• ▢ Salt & pepper to taste

Instructions

• Preheat oven to 400°F.
• Cut acorn squash in half, remove seeds, and place flesh-side up on parchment-lined baking sheet.
• Drizzle squash with olive oil, season with salt and pepper.
• Roast squash for 30-45 minutes until fork-tender.
• Cook bulgur in 1/2 cup water, covered, for 15 minutes. Rest 10 minutes, then fluff.
• Sauté onion and celery in olive oil for 5 minutes.
• Add mushrooms, cranberries, pepitas, garlic, sage, and thyme. Cook 5 more minutes.
• Mix bulgur into vegetable mixture with lemon juice, salt, and pepper.
• Stuff roasted squash halves with bulgur mixture.
• Return stuffed squash to oven for 15 minutes.

Notes

Use vegetable stock for more flavor if desired.