Savory Cheesy Stuffed Acorn Squash
Ingredients: 11
Delight in this elegant dish featuring roasted acorn squash, artfully stuffed with a vibrant medley of sautéed vegetables, crunchy walnuts, and rich, earthy muenster cheese. Perfectly baked and generously garnished, this dish is an exquisite addition to any culinary repertoire.
Ingredients
1 | large acorn squash, halved and seeded |
---|---|
2 | tablespoons butter, for sautéing |
2 | tablespoons onions, chopped |
1⁄2 | cup broccoli florets, chopped |
1⁄4 | cup mushrooms, chopped |
2 | tablespoons celery, chopped |
2 | tablespoons walnuts, chopped |
1⁄2 | teaspoon brown sugar |
1⁄2 | teaspoon soy sauce |
1 | tablespoon fresh basil, chopped |
1⁄4 | cup muenster cheese, grated |
Instructions
-
- Preheat the oven to 400°F (200°C).
- Carefully cut the acorn squash in half and scoop out the seeds.
- Season the cut flesh of the squash with salt, then place the halves flesh side down in a baking dish. Bake for approximately 35 minutes.
- While the squash is baking, heat the butter in a skillet over medium heat. Sauté the chopped onions until they turn translucent.
- Add the chopped broccoli florets, mushrooms, and celery to the pan. Continue to sauté for about 4 minutes, allowing the flavors to meld.
- Incorporate the walnuts and fresh basil into the vegetable mixture. Sprinkle with brown sugar and soy sauce, adjusting the seasoning to your taste. Toss well to create an even blend.
- Check the doneness of the baking squash by inserting a fork; it should glide easily through the flesh.
- Once cooked, carefully stuff each squash half with the sautéed vegetable mixture. Top generously with grated muenster cheese.
- Return the stuffed squash to the oven and bake for an additional 5 minutes, until the cheese is melted and bubbly.
- Serve and enjoy this delightful baked acorn squash, filled with a hearty and flavorful vegetable medley.
Jul 23, 2024