Paleo Wild Mushroom Stuffed Acorn Squash, A Thanksgiving Side © 2013 . All rights reserved.

Paleo Wild Mushroom Stuffed Acorn Squash, A Thanksgiving Side

This recipe for Paleo Wild Mushroom Stuffed Acorn Squash is made with acorn squash, olive oil, cranberries, walnuts, sage, baby bella mushrooms, shiitake mushrooms, oyster mushrooms, onion, pipettes, garlic, sea salt and black pepper and is sweet and savory and perfect as a Thanksgiving side! If you like your acorn squash a little sweeter, like we do, aim for not shiny and as much green as you can get. We’ll update our image, as it really doesn’t represent the color of squash that you should be buying. The oranger they are, the more over-ripe, stringy and dry they can be…sorry for the misrepresentation!

So today, we’re going to New Harmony, IN to check out the sites. I do want to mention that we will be in Denver CO doing a book signing on Wednesday, December 4th from 5:30 – 6:30pm. So come out and see us and chat! We’ll be answering questions and just hanging out at mmm..COFFEE! (also on Facebook). Can’t make that? We’ll be at Natural Grocers Friday, December 6th (Colorado Blvd & Evans) for a full cooking demo and Q&A (and book signing, of course) too! Check out the links and websites for more info!

Recipe: Paleo Wild Mushroom Stuffed Acorn Squash

Ingredients

  • 2 Acorn Squash*
  • 1 Tbsp Olive Oil
  • 2/3 cup dried Cranberries
  • 2/3 cup raw Walnuts
  • 2 fresh Sage leaves
  • 1 cup Baby Bella Mushrooms
  • 1 cup Shiitake Mushrooms
  • 1 cup Oyster Mushrooms
  • ½ cup Yellow Onion
  • 2 Tbsp Pepitas (Pumpkin Seeds)
  • 2 Garlic cloves
  • ½ tsp Coarse Sea Salt
  • ½ tsp Black Pepper

Instructions

  1. *We like our acorn squash a little sweeter, so we aim for not shiny and as much green as you can get. I will update the image, as it really doesn’t represent the color of squash that you should be buying. The oranger they are, the more over-ripe, stringy and dry they can be…sorry for the misrepresentation!
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. Cut the squash in half, through the stalk. Remove the seeds and rub the cut sides with olive oil and lightly season with sea salt and black pepper. Bake cut side up, uncovered, for 45 minutes, or until soft (pierce it was a fork…it should side through easily).
  4. Now, while that is baking, we want to soak the cranberries in warm water. I like to do this for 15-20 minutes, but if you don’t have as much time, just make sure that they’ve re-hydrated a little. Obviously, we have 45 minutes to work with, so time yourself accordingly.
  5. Chop the wild mushrooms, yellow onion and garlic.
  6. Heat the oil over medium-high heat (~6) and add the onions. Stir them around and make sure that they get nice and golden, then add the garlic and mushrooms. Cook until fragrant, about 1-2 minutes.
  7. Chop the walnuts, cranberries (drained) and sage. Add them and the pepitas to the onion mixture and stir to coat and incorporate. Season with sea salt and black pepper to taste.
  8. Once the squash is ready, turn the heat down to 375 degrees. Stuff the squash with the nut mixture and pop them back in the oven for about 10 minutes, until warmed through. Serve immediately.
  9. This recipe is Vegan!

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegan

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Looking for more Thanksgiving-style recipes? Try our Paleo Cream of Wild Mushroom Soup, or Paleo Celery & Herb Stuffing!