Roasted Acorn Squash (stuffed with Risotto-Mushroom filling)
(from needlesandherbs’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)
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
-
Heat oven to 400° F.
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Cut squash in half lengthwise; discard the seeds. Cut the squash into 1/3-inch slices.
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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.
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Remove from oven and sprinkle with thyme leaves.
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Remove “meat” from squah and mash in to the rice/mushroom filling. Make sure not to damage the shells of then squash.
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Follow as in suffed veg peppers to bake the squash for about 20-25 minutes.
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Let sit about 5 min before serving.