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Roasted acorn squash stuffed w/mushroom & sage
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1 med | acorn squash |
3/4 tsp plus 1/4 tsp | sea salt |
1/2 tsp | fresh ground black pepper |
6 Tbsp | olive oil plus extra for brushing |
2 | garlic cloves, minced |
1 lg | portobello mushroom, chopped |
1 small | onion, chopped |
2 tsp | fresh sage, finely chopped |
Pinch | red pepper flakes, optional |
Preheat oven 450 degrees
Trim off end of squash. Cut in half length wise. Scoop out seeds.
Brush each half with olive oil. Then sprinkle with 3/4 tsp salt & black pepper.
Arrange squash cut side down on a baking sheet lined with parchment paper.
Roast squash until flesh is tender & edges are golden. Approx 25-35 min.
Remove from oven & flip over. Set aside.
While the squash roasts...
Heat oil in med sauce pan over MH heat.
Add onion & garlic. Sauté 2 min. Or until onions are translucent.
Add mushrooms, sage & 1/4 tsp salt. And red pepper flakes if using. Sauté until mushrooms begin to soften. About 5 min.
Fill the roasted squash halves with mushroom mix.
Bake 10 min.
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