Acorn Squash W Rice And Mushroom Medley Recipes

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ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE



Acorn Squash Stuffed with Mushrooms and Rice image

Acorn Squash Stuffed with Mushrooms and Rice

Provided by Veg Life Staff

Categories     Main Course

Time 55m

Number Of Ingredients 8

1 Acorn Squash (about 1-1/2 pounds)
1-1/2 tbsp Olive OIl
1/4 Lb Cremini or Button Mushrooms (trimmed and diced small)
1/2 medium Onion (diced small)
1/4 tsp Thyme (can be omitted if desired)
1/2 c Long Grain Rice
1/2 c Vegetable Broth
1/4 c Vegan Parmesan

Steps:

  • Preheat oven to 450 degrees.
  • Halve the squash, seed and trim the bottoms so they sit flat on the sheet pan.
  • Lightly brush with olive oil and season with salt and pepper.
  • Lie the squash FACE DOWN on the cookie sheet, covered with tin foil and bake for 35 minutes or until tender.
  • Meanwhile, cook the rice according the package instructions.
  • Saute the onion and mushrooms until tender. Add to the cooked rice.
  • Remove the squash from the oven and raise the temperature to broil.
  • Scoop out some of the flesh from the squash and add to the rice mixture. Add the 1/2 Cup of vegetable broth to this and place in the cavity of the squash. Top with parmesan. Broil for 2 minutes or until cheese is melted and just starting to brown.

ACORN SQUASH STUFFED WITH CHEESY MUSHROOM RICE



Acorn Squash Stuffed with Cheesy Mushroom Rice image

This vegetarian stuffed acorn squash dish is hearty and delicious!

Provided by Cat Marsha

Time 1h25m

Yield 2

Number Of Ingredients 11

1 (1 pound) acorn squash, halved and seeded
3 tablespoons olive oil, divided
8 medium button mushrooms, chopped
1 medium onion, chopped
3 cloves garlic, thinly sliced
2 sprigs fresh thyme, leaves stripped and chopped
½ cup uncooked white rice
1 cup chicken broth
1 cup shredded Cheddar cheese
salt and ground black pepper to taste
1 tablespoon panko bread crumbs, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Brush cut sides of squash with 1 tablespoon olive oil and place, skin-side up, on a baking sheet.
  • Bake in the preheated oven until tender and lightly browned, about 40 minutes.
  • While squash bakes, heat 1 tablespoon olive oil in a skillet over medium heat; stir in mushrooms, onion, garlic, and thyme. Cook and stir until soft, about 5 minutes. Add rice; cook and stir until rice is coated, about 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid has been absorbed, about 15 minutes. Remove from the heat and stir in Cheddar cheese.
  • Remove squash from the oven, flip over, and season with salt and pepper. Fill squash with rice mixture, sprinkle with panko, and drizzle with remaining olive oil.
  • Return to the oven and bake until heated through, about 10 minutes. Turn on the broiler and broil until panko is brown and crispy, 2 to 3 minutes.

Nutrition Facts : Calories 757.1 calories, Carbohydrate 80.2 g, Cholesterol 62.4 mg, Fat 40.7 g, Fiber 9.7 g, Protein 24.8 g, SaturatedFat 15.1 g, Sodium 967.8 mg, Sugar 9.5 g

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE



Acorn Squash Stuffed with Mushrooms and Rice image

These work as well on the Thanksgiving table as they do on a meatless Monday.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h

Number Of Ingredients 9

2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and pepper
3 tablespoons olive oil, divided
1/2 pound cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan (2 ounces)

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
  • Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
  • Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

Nutrition Facts : Calories 432 g, Fat 14 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE



Acorn Squash Stuffed With Mushrooms and Rice image

I adapted this recipe from the Martha Stewart website. It's a great fall vegetarian meal, as it's very filling, and the rice would be great as a side dish, on it's own! **NOTE: The quantity of the filling I have listed is for 4 squash halves in the original recipe, but I use the extra filling as a side dish for a dinner the next night.

Provided by Greeny4444

Categories     Vegetable

Time 50m

Yield 2 serving(s)

Number Of Ingredients 10

1 acorn squash, halved crosswise, seeded, and bottom trimmed to lie flat, if necessary (1 pound)
salt
fresh ground pepper
3 tablespoons olive oil, divided
1 (8 ounce) package mushrooms, sliced (and chopped, if desired)
1 medium yellow onion, chopped
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups chicken broth
1/2 cup parmesan cheese, grated

Steps:

  • Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and season cut sides of squash with salt and pepper. Drizzle with 1 tablespoon oil, and turn cut sides down. Roast until tender, about 35 minutes.
  • Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
  • Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

Nutrition Facts : Calories 798, Fat 30.1, SaturatedFat 7.8, Cholesterol 22, Sodium 1148.5, Carbohydrate 107.5, Fiber 6.7, Sugar 5.6, Protein 27

ROASTED SQUASH VEGETABLE MEDLEY



Roasted Squash Vegetable Medley image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
1/2 pound button mushrooms, quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
  • Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

STUFFED ACORN SQUASH W/ WILD RICE & MUSHROOMS *VEGETARIAN*



Stuffed Acorn Squash W/ Wild Rice & Mushrooms *vegetarian* image

I have a cousin that is a vegetarian and holiday dinners can be somewhat disappointing for her. She always takes it in good stride, but I've been eyeballing this recipe to add to our Thanksgiving table. It's vegetarian and delicious. I found it in the November Bon Appetit magazine. This recipe is served at the Lakeview Inn & Restaurant in Greensboro. The sauce and rice(step 1 and 2) can be made ahead and chilled for use the next day.

Provided by pewpew1982

Categories     Low Protein

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

6 cups vegetable broth, divided
1 (750 ml) bottle dry red wine
2 tablespoons sugar
1 cup wild rice
18 tablespoons butter, cut into tablespoon size pieces divided
3 large acorn squash, halved and seeded
2 lbs russet potatoes, peeled cut into 2-inch pieces
1/2 cup whipping cream (don't get baker's cream, it's too sweet!)
2 tablespoons chopped fresh sage
4 ounces soft fresh goat cheese, grumbled, room temperature
1 lb assorted wild mushroom, sliced (oyster, chanterelle, and stemmed shiitake)
1 lb fresh spinach, tough stems removed
salt and pepper

Steps:

  • Bring 2 cups broth, wine, and sugar to boil in large saucepan. Reduce heat to medium and simmer until reduced to 2 cups (about 25 minutes) ***Sauce can be made ahead and chilled***.
  • Bring remaining 4 cups broth, rice, and 3 tablespoons butter to boil in a large saucepan. Reduce heat to medium-low. Partially cover; simmer until tender and some of rice is split (45 minutes or so) ***Rice can be covered and chilled a day ahead as well; do not combine with broth when chilling***.
  • Preheat oven to 350°F.
  • Trim 1/2 inch off rounded side of squash to create a flat base for the squash to sit on.
  • Divide squash halves between two rimmed baking sheets with the seeded side down and roast until tender (approx 45 minutes).
  • Place potatoes in a large heavy saucepan. Cover with cold water and sprinkle with salt.
  • Bring potatoes to a boil and reduce heat to medium, simmering until tender (about 15 minutes).
  • Drain potatoes and mash them.
  • Heat 8 tablespoons butter, cream, and sage in a small saucepan until it just begins to simmer, stirring to melt utter.
  • Add cream mixture and goat cheese to potatoes, mashing to blend.
  • Season potatoes with salt/pepper to taste.
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute, stirring often, until soft. (about 8 minutes).
  • Fold mushrooms into potatoes and arrange squash halves with the seeded side up on the same baking sheets.
  • Divide potato mixture among squash halves (about 1 cup each).
  • Preheat oven to 400°F.
  • Place stuffed squash in oven and bake until heated through (about 15 minutes).
  • Bring sauce (from step 1) to simmer. Whisk 2 tablespoons butter into sauce.
  • Combine rice and reserved broth in heavy medium saucepan. Bring to boil.
  • Melt remaining 3 tablespoons butter in large pot over medium heat. Add spinach and stir just until spinach wilts. (about 3 minutes).
  • Drain excess liquid from spinach.
  • Divide spinach among 6 plates, arranging in center of plate. Drain rice. Divide rice among plates, placing atop spinach. Place squash half atop rice on each plate, pressing to nestle. Ladle sauce around squash and serve.

Nutrition Facts : Calories 962.3, Fat 49.1, SaturatedFat 29.9, Cholesterol 129.9, Sodium 1218.3, Carbohydrate 95.8, Fiber 11.4, Sugar 11.8, Protein 20.6

SQUASH MEDLEY



Squash Medley image

I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden. -Dolores Wolff Rosenberg, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

1 medium summer squash, halved sliced
1 medium zucchini, halved and sliced
4 bacon strips, diced
3/4 cup chopped onion
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1-1/2 cups diced seeded and peeled fresh tomatoes

Steps:

  • Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

STUFFED ACORN SQUASH WITH MUSHROOM GRAVY



Stuffed Acorn Squash With Mushroom Gravy image

This stuffed squash is a favorite of the family of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The couple brings this dish to Thanksgiving dinner, but we think it would make a great vegetarian centerpiece anytime, from fall to spring.

Provided by Tara Parker-Pope

Categories     dinner, side dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 13

1 tablespoon unsalted butter
1/2 cup finely diced celery
1 cup finely diced white onion (about 1 small)
1 vegetable bouillon cube
1/4 cup white wine (like Pinot Grigio)
1 cup chanterelles, torn into strips
1/4 cup finely diced dried apricots
Sea salt flakes and cracked black pepper (to taste)
2 cups brioche or good-quality white bread, torn into pieces
2 large eggs (beaten)
1 large acorn squash (or two small)
1 tablespoon olive oil
Miracle Mushroom Gravy (see recipe)

Steps:

  • Preheat oven to 375 degrees. In a medium pan over medium heat, melt the butter and then sauté the celery, onion and bouillon cube until lightly browned. Deglaze the pan with the wine, and reduce until most of the liquid has evaporated.
  • Add the chanterelles and apricots to the pan and warm through. Add salt and pepper. Chill the mushroom mixture thoroughly. In a large bowl, mix the bread, eggs and the cooled vegetable mixture.
  • Using a sharp kitchen knife (and plenty of caution), trim the stem end off of the squash and cut the squash into 3/4 inch rings. You should be able to get 4 rings out of a large acorn squash. Discard the stem end and bottom piece. Using a spoon, scrape the seeds and membrane out of the squash and discard. Lay the squash rings out on a large parchment-lined baking sheet and drizzle slices of squash with olive oil. Bake for 15 minutes.
  • Remove squash from the oven and press the mushroom and apricot stuffing into the center of each squash ring. Bake for an additional 15 to 20 minutes or until the stuffing has set and started to brown. Garnish with mushroom gravy.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 857 milligrams, Sugar 10 grams, TransFat 0 grams

SQUASH AND MUSHROOM MEDLEY



Squash and Mushroom Medley image

Fresh summer veggies are the best! I like to cook them up with some butter, salt and pepper so the veggie flavor really comes through. -Heather Esposito, Rome, New York

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 8

1 large yellow summer squash, chopped
1 large zucchini, chopped
1 medium onion, chopped
2 teaspoons butter
1 can (7 ounces) mushroom stems and pieces, drained
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 283mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

WILD RICE STUFFED ACORN SQUASH



Wild Rice Stuffed Acorn Squash image

A filling vegetarian main course dish, squash stuffed with stuffing and rice!

Provided by sherry

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

2 acorn squash, halved and seeded
1 (6 ounce) package dry corn bread stuffing mix
2 teaspoons butter
1 onion, diced
1 clove garlic, minced
1 cup chopped fresh mushrooms
1 cup long grain and wild rice mix
2 sprigs fresh sage, chopped
2 cups vegetable stock

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
  • Make the stuffing mix as instructed on the package, and set aside.
  • Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
  • Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

Nutrition Facts : Calories 187 calories, Carbohydrate 39.2 g, Cholesterol 2.8 mg, Fat 2.1 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 637.2 mg, Sugar 4.5 g

ACORN SQUASH STUFFED WITH WILD RICE, HAZELNUTS AND DRIED CRANBERRIES



Acorn Squash Stuffed with Wild Rice, Hazelnuts and Dried Cranberries image

Categories     Nut     Onion     Rice     Bake     Vegetarian     High Fiber     Low Sodium     Cranberry     Squash     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

7 cups water
2 cups wild rice (about 12 ounces)
3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded
2 tablespoons (1/4 stick) butter
2 cups finely chopped onions
2 teaspoons crumbled dried sage leaves
2 tablespoons fresh lemon juice
1/2 cup plus 3 tablespoons dried cranberries (about 3 1/2 ounces)
1/2 cup plus 3 tablespoons chopped toasted hazelnuts (about 3 ounces)
1/4 cup chopped fresh parsley

Steps:

  • Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl.
  • Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on sheet. Bake until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving 1/4-inch-thick shell; reserve shells. Transfer pulp to medium bowl. Reduce oven temperature to 350°F.
  • Melt butter in large nonstick skillet over medium heat. Add onions; sauté until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces. Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley. Season with salt and pepper.
  • Divide rice mixture among reserved squash shells. Place in roasting pan. (Can be made 6 hours ahead. Cover and chill.)
  • Bake squash until filling is heated through, about 25 minutes. Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts.

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From growingupbilingual.com


VEGAN STUFFED ACORN SQUASH (WITH WILD RICE FILLING)
2021-10-28 Add the wild rice and vegetable broth to your pan. Place a lid on the pan and cook until your rice absorbs all the liquid (about 15 minutes for my wild rice blend; cook your rice to …
From lettucevegout.com


WILD RICE STUFFED ACORN SQUASH - DEL'S COOKING TWIST
Add the remaining olive mixture off the heat, cover, and let sit until liquid is absorbed. Saute the shallots and the wild mushrooms in a large saute pan with some butter. Then add the rice …
From delscookingtwist.com


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