Stuffed Acorn Squash With Mushrooms Pepperoni Recipes

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE

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.

STUFFED ACORN SQUASH WITH MUSHROOM GRAVY

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.

ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE

Steps:

• For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
• Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
• For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
• For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.

CHEESY STUFFED ACORN SQUASH

Steps:

• Heat oven to 400°F.
• Cut squash in half and remove the seeds.
• Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes.
• While the squash is baking, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
• Sauté about 4 minutes.
• Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well.
• Check baking squash with a fork to see if it glides through the flesh.
• Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes.
• NOTES : Baked acorn squash halves stuffed with sautéed broccoli, cheese and walnuts.

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE

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.

PEPPERONI-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and finely chop stems; set caps aside. , In a large skillet, saute the onion, pepperoni and mushroom stems in butter until tender. Add garlic; cook 1 minute longer. Stir in the bread crumbs, Parmesan cheese, Italian seasoning and salt; remove from the heat and cool slightly. Spoon into mushroom caps., Place on an ungreased baking sheet. Bake at 325° for 15 minutes. Sprinkle with mozzarella cheese; bake 5-10 minutes longer or until mushrooms are tender.

MOROCCAN-STYLE STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
• Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
• Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

ACORN SQUASH STUFFED WITH CHEESY MUSHROOM RICE

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.

FESTIVE STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Place the acorn squash stem-side up on a cutting board and cut in half. Scoop out the seeds and pulp, and transfer to a bowl. Separate the seeds from the pulp. Set aside.
• Set the squash halves cut-side up on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, or until almost cooked through.
• In a small pot, combine the wild rice and 1¼ cups (300 ml) vegetable broth, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
• Rinse the squash seeds and dry on a dish towel (some residual moisture is okay). Transfer to a small bowl and add the chili powder, cumin, salt, and maple syrup. Mix until well-coated.
• Remove the squash from the oven and move to one side of the baking sheet. Using parchment paper, make a tray for the squash seeds. Spread the squash seeds on the tray.
• Bake for 15 minutes, stirring halfway through, until the squash is completely tender and the seeds are crispy.
• Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for 6-8 minutes, until they've released a good amount of liquid.
• Add the onion and cook for 3-4 minutes, until semi-translucent. Add a drizzle of olive oil and the garlic, rosemary, and thyme, and cook for 3-4 minutes, until fragrant. Deglaze the pan with the white wine and cook until most of the liquid has evaporated.
• Add the kale, salt, and pepper, and cook until the kale wilts and reduces in volume by about ¼. Add the remaining 2 tablespoons of vegetable broth and cook until kale is almost completely wilted and most of the liquid has evaporated. Stir in the wild rice and remove from the heat.
• Fill each squash half with the mushroom mixture and garnish with the squash seeds and pomegranate seeds. (Save leftover squash seeds for snacking!)
• Enjoy!

SOUTHWEST STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
• Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
• Bake for 40 minutes, or until tender.
• In a medium saucepan, add vegetable stock and rice.
• Stir and bring to boil over high heat.
• Cover and simmer for 45 minutes. Remove saucepan from heat.
• Heat olive oil in a large saucepan or skillet over medium heat.
• Add onions, stirring frequently until translucent.
• Add garlic and cook until fragrant.
• Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
• Mix in black beans, corn, tomatoes, and cooked rice.
• Fill squash halves with rice mixture and sprinkle with cheese.
• Bake for 5 minutes, or until cheese is melted.
• Top with avocado slices and cilantro.
• Enjoy!

FRUIT-STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes. , Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.