Mushroom, Apple, and Walnut Stuffed Acorn Squash

Ingredients

• 4 small to medium-sized acorn squash
• 2 tbsp (30 mL) olive oil
• 8 oz (227 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
• 2 celery stalks, thinly diced
• 2 Ontario apples, peeled and finely diced• 3 tbsp (45 mL) butter
• 1 tbsp (15 mL) fresh sage leaves, finely chopped
• 1 cup (250 mL) vegetable stock
• 1/2 cup (125 mL) walnuts, roughly chopped
• 1 small loaf of day old sourdough or French bread, cut into 1/4 inch cubes (approximately 5 cups)
• Salt and pepper

Instructions

1. Preheat oven to 350°F (175°C). Cut acorn squash in half lengthwise. Remove the seeds and season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30 minutes or until soft.
2. Meanwhile, in a large saucepan heat olive oil. Add mushrooms and sauté for 3 to 4 minutes. Add celery and continue to sauté for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. Add butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool.
3. Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands, toss the bread until it's well coated and most of the stock is absorbed.
4. Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half and spoon into the cavity of each squash until filled. Return to 350°F (175°C) oven and bake until stuffing is golden brown, approximately 15 to 20 minutes. Serve hot alongside a festive ham or weeknight roast chicken.

Notes