5 from 14 votes
Home » Recipes » Side Dishes » Portobello Sage-Stuffed Acorn Squash

Portobello Sage-Stuffed Acorn Squash

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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!

Acorn squash cut in half stuffed with portobello mushrooms.

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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

Ingredients for mushroom stuffed acorn squash including, lentils, pancetta, and dates sitting on a white countertop.
  • 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.

Acorn squash stuffed with portobello mushrooms and topped with parmesan cheese.

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.

Two Acorn squash stuffed with portobello mushrooms.

FAQs

What does acorn squash pair well with?

You can pair it with a side salad, steamed veggies, or any other easy recipes that you want.

What is the best way to cut the acorn squash in half?

You just need to have a sharp chef’s nice to make a nice and simple cut. Just be careful and pay attention while cutting the squash.

What to eat with stuffed squash

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

Other Side Dishes You’ll Enjoy

Did you make this recipe?

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Mushroom stuffed acorn squash on a plate.
5 from 14 votes

Portobello and Sage-Stuffed Acorn Squash


Author: Kim Schob
Course: Main Dishes, Side Dishes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
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!

Ingredients 

  • 3 acorn squash cut in half, seeds removed
  • 3 tbs extra virgin olive oil divided
  • 3-4 garlic cloves minced
  • 4 oz (113 ⅖ g) pancetta diced
  • 1 ½ lbs (680 ⅖ g) Portobello mushrooms roughly chopped
  • ½ yellow onion thinly sliced
  • 1 cup (192 g) green lentils cooked
  • 1 ½ tbs sage finely chopped
  • ¼ cup (60 g) dry red wine
  • cup (49 g) dates roughly chopped
  • ¼ cup (29 ¼ g) walnuts chopped
  • ¼ cup (25 g) Parmesan cheese freshly grated
  • Sea Salt black pepper to taste
Makes: 10 x 15inch rectangle

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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19 Comments

  1. 5 stars
    I just pinned this recipe as it looks delicious and perfect for fall! I have to say fall is my favorite time of the year… with Halloween and then Thanksgiving and then the Holidays! My most favorite tie as I love cooking and I love the recipes from this time of the year. My husband will go wild for this recipe and I am going to surprise him and make it! Thanks for sharing 😉

  2. My daughter in law introduced me to stuffed squash. Delish. Now I can introduce her to this portobello sage stuffed squash!

  3. Interesting that I would come across a post about squash today. Just last night I was telling a friend that IMO it is the worst food ever 🙂

    1. 5 stars
      This recipe is fantastic to give it a go Paula. When you do, I hope you enjoy it. Thank you for coming by!

  4. 5 stars
    What a beautiful dish. It’s tasty and healthy and perfect for those who are cutting back on meat (just remove the pancetta). I love portobello mushrooms!

  5. This sounds really tasty. Not something that I have tried before but I would happily give it a go

  6. This looks and sounds delicious. I am guilty of not being adventurous and stuck in a rut with meal ideas. I must give this a try!

  7. 5 stars
    Yum, yum and yum! I am a huge squash fan and love the ingredients you have in this recipe. I would leave out the pancetta as i don’t eat meat but I’m sure it would still be super tasty.

  8. 5 stars
    This looks so delicious! I very rarely eat meat so would make this minus the pancetta and, with those lovely ingredients, I know that it would be packed with flavour.

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