This stuff squashed tastes so good you’ll think it’s a hearty restaurant meal. Warm up anytime of year with this nourishing “comfort food”
Acorn squash contains antioxidants like carotenoids and Vitamin C.
- Prep Time10 min
- Cook Time45 min
- Total Time55 min
- Energy430 cal
- 1 medium Acorn Squash
- 1 tsp Sea Salt
- 1/2 tsp fresh ground Black Pepper
- 6 tbsp Olive Oil, plus extra for brushing
- 2 Garlic cloves, minced
- 1 large Portabella Mushroom, chopped
- 1 small Onion, chopped
- 2 tsp Fresh Sage, finely chopped
- Pinch Red Pepper Flakes, optional
Preheat oven to 450 degrees.
Trim off each end of the squash. Stand the squash upright and halve lengthwise. Scoop out the pulp and the seeds and discard.
Brush each squash half with olive oil, and then sprinkle with ¾ tsp. salt and the black pepper.
Arrange cut sides down on a baking sheet lined with parchment paper.
Roast the squash until the flesh is tender and the edges are golden brown, approximately 25-35 minutes.
Remove from the oven, flip the squash halves over and set aside.
While the squash roasts, heat the olive oil in a medium saucepan over medium high heat.
Add the onions and garlic and sautê 2 minutes, or until the onions begin to turn translucent.
Add the mushrooms, sage, ¼ tsp. salt and the red pepper flakes if using, and sautê until the mushrooms begin to soften, about 5 minutes.
Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.
- 2 servings per container
- Amount per serving
- % Daily Value*
- Total Fat14 g17.95%
- Saturated Fat0 g0%
- Trans Fat0 g
- Cholesterol0 mg0%
- Sodium10 mg0.43%
- Total Carbohydrate28 g10.18%
- Dietary Fiber4 g14.29%
- Total Sugars2 g
- Added Sugars0 g0%
- Protein3 g6%