Filling our holiday meals with delicious, yet quality dishes such as this portobello stuffed acorn squash can help us to feel satisfied while making healthy choices this holiday season!
Prep Time 20minutes
Total Time 20minutes
Author Stefani Ganong
3acorn squashcut in half and seeds removed
1½lbs.Portobello mushroomsroughly chopped
1/2medium yellow onionthinly sliced
1 1/2T.fresh sagefinely chopped
¼c.dry red wine
Black pepper to taste
Position oven rack to center position, then preheat oven to 400°F. Cut acorn squash in half and remove seeds.
Place the acorn squash halves cut side up in prepared baking dish and brush cut edges with one tablespoon avocado oil. Pierce with a fork all over the flesh. Season with salt and black pepper, to taste. Place baking dish on center rack in pre-heated oven and roast for 40 minutes, or until the squash is fork tender.
In the meantime, heat the remaining avocado oil in a large skillet over medium heat. Add minced garlic and onion and cook until translucent, approximately 3-5 minutes.
Next, add chopped mushrooms and cook, stirring occasionally, until they start to brown, approximately 4-5 minutes.
Add pecans, fresh sage, and red wine into the skillet. Cook, stirring occasionally, until mixture thickens, approximately 8-10 minutes. Remove from heat and stir in the chopped dates and toasted walnuts. Season with truffle salt and black pepper, to taste. Set aside.
When ready, remove cooked squash from oven and cool slightly before filling each half with the Portobello mushroom mixture.
Tip: Acorn squash seeds can be seasoned and toasted, just like pumpkin seeds. Reserve the seeds while preparing this recipe to enjoy as a healthy snack later.