Portobello Sage-Stuffed Acorn Squash

You’re going to love the mushroom stuffed acorn squash! It’s a great side dish and such a simple squash recipe! The next time you’re looking for a way to fill your squash halves, this is my favorite way to get all the fall flavors!

The earthy flavor of this acorn squash stuffed with mushrooms is perfect for Thanksgiving dinner or a great fall dinner idea! The nutty flavor and the warm spices make this excellent for a holiday feast.

If you’re a fan of this hearty recipe, be sure to check out this Crockpot Hashbrown Casserole Recipe! It’s a great way to add even more simple and comfort food dishes!

Why we love this Stuffed Squash Recipe

• The mushroom mixture is a great way to fill the squash half with yummy ingredients
• You can make this a side dish or a complete meal
• The sweet flesh of the squash holds the stuffing mixture perfectly.

Ingredients

• Acorn squash – The perfect size to hold the stuffing mixture.
• Extra virgin olive oil – Putting the olive oil on the acorn squash skin helps cook it quickly and absorbs the flavor.
• Garlic cloves – You can also use minced garlic or garlic powder.
• Pancetta – This is a rich and fatty meat that pairs perfectly with fresh herbs.
• Portobello mushrooms – This is a key ingredient, so don’t leave it out.
• Yellow onion – You can use any type of onion that you like.
• Green lentils – Perfect for adding a texture that you’ll love.
• Sage – Excellent flavor enhancer.
• Dry red wine – You could use white wine as well.
• Dates – Dates or dried cranberries are perfect for natural sweetness.
• Walnuts – The great thing about adding nuts is that it’s a great protein addition.
• Parmesan cheese – Parmesan cheese ties all the savory flavors together.
• Sea salt – to taste.

How To Make Mushroom Stuffed Acorn Squash

Step One: Position oven rack to the center position, then preheat oven to 400°F. Spray a large baking dish (10X15) with non-stick cooking spray and set aside.

Step Two: Place the acorn squash halves cut side up in the prepared baking dish and brush the cut edges with one tablespoon of olive oil. Season with sea salt and black pepper to taste. Place baking dish on center rack in preheated oven and roast for 40 minutes, or until the squash is fork tender.

Step Three: In the meantime, heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and pancetta and cook, occasionally stirring, until lightly browned, approximately 2-3 minutes.

Step Four: Add chopped mushrooms and cook, occasionally stirring, until they start to brown, approximately 4-5 minutes. Add sliced onions and continue cooking, stirring once or twice, for another 3-4 minutes.

Step Five: Stir green lentils, fresh sage, and red wine into the skillet. Cook, occasionally stirring, until mixture thickens, approximately 8-10 minutes. Remove from heat and stir in the chopped dates and toasted walnuts. Season with salt and black pepper to taste. Set aside.

Step Six: When ready, remove cooked squash from the oven and cool slightly before filling each half with the Portobello mushroom mixture. Sprinkle each half with some freshly grated Parmesan cheese.

Step Seven: Return stuffed squash to the oven for another 5-10 minutes, or until heated through and the cheese starts to melt. Remove from oven and serve immediately.

Storage and leftovers

All you have to do is add the leftovers to an airtight container and store it in the fridge. Eat within 2-3 days of storing it.

Substitutions or Variations To Recipe

Add sweet potatoes – Cube up some sweet potatoes and add them for a hearty texture.

Use wild rice and a kale filling – This is a great way to add some healthy carbs and greens. You can use white rice as well.

FAQs

What to eat with stuffed squash

Any of these recipes would be perfect to pair with this simple squash recipe!

• Air Fryer Greek Chicken Kabobs With Tzatziki
• Boneless Pork Chops with Creamy Chive Pan Sauce
• Garden Veggie Mason Jar Salad with Homemade Dressing

Other Side Dishes You’ll Enjoy

• Roasted Brussels Sprouts with Balsamic Glaze
• Cilantro-Lime Rice
• See all our delicious side dishes!

Did you make this recipe? Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating and drop a 📝 comment below! Ensure you’re not missing a thing; you can subscribe to my newsletter and follow along with me on Pinterest, Facebook, and Twitter! for the latest updates, recipes, and content.

Portobello and Sage-Stuffed Acorn Squash

Course: Main Dishes, Side Dishes

Cuisine: American

You're going to love the mushroom stuffed acorn squash! It's a great side dish and such a simple squash recipe! The next time you're looking for a way to fill your squash halves, this is my favorite way to get all the fall flavors!

5 from 14 votes

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Author: Kim Schob

Serves: 8

Prep: 20 minutes mins

Cook: 1 hour hr 15 minutes mins

Total: 1 hour hr 35 minutes mins

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Ingredients

Makes: 10inch10 x 15inch rectangle

CupsMetric

• ▢ 3 acorn squash cut in half, seeds removed
• ▢ 3 tbs extra virgin olive oil divided
• ▢ 3-4 garlic cloves minced
• ▢ 4 oz pancetta diced
• ▢ 1 ½ lbs Portobello mushrooms roughly chopped
• ▢ ½ yellow onion thinly sliced
• ▢ 1 cup green lentils cooked
• ▢ 1 ½ tbs sage finely chopped
• ▢ ¼ cup dry red wine
• ▢ ⅓ cup dates roughly chopped
• ▢ ¼ cup walnuts chopped
• ▢ ¼ cup Parmesan cheese freshly grated
• ▢ Sea salt black pepper to taste

Instructions

• Position oven rack to the center position, then preheat oven to 400°F. Spray a large baking dish (10X15) with non-stick cooking spray and set aside.
• Place the acorn squash halves cut side up in the prepared baking dish and brush cut edges with one tablespoon olive oil. Season with sea 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 olive oil in a large skillet over medium heat. Add minced garlic and pancetta and cook, occasionally stirring, until lightly browned, approximately 2-3 minutes.
• Add chopped mushrooms and cook, occasionally stirring, until they start to brown, approximately 4-5 minutes. Add sliced onions and continue cooking, stirring once or twice, for another 3-4 minutes.
• Stir green lentils, fresh sage, and red wine into the skillet. Cook, occasionally stirring, until mixture thickens, approximately 8-10 minutes. Remove from heat and stir in the chopped dates and toasted walnuts. Season with 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. Sprinkle each half with some freshly grated Parmesan cheese.
• Return stuffed squash to oven for another 5-10 minutes, or until heated through, and the cheese starts to melt.
• Remove from oven and serve immediately.
• Enjoy!

Notes

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.

Nutrition Information

Serving: 1Serving, Calories: 339kcal (17%), Carbohydrates: 41g (14%), Protein: 13g (26%), Fat: 15g (23%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 11mg (4%), Sodium: 159mg (7%), Potassium: 1206mg (34%), Fiber: 12g (50%), Sugar: 7g (8%), Vitamin A: 634IU (13%), Vitamin C: 20mg (24%), Calcium: 124mg (12%), Iron: 4mg (22%)

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