Acorn Squash Stuffed with Love: Zucca al Forno

Name: Acorn Squash Stuffed with Love: Zucca al Forno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons unsalted butter; 2 onions, cut into fine dice; 3/4 pound fresh mushrooms, thinly sliced; Salt and freshly ground black pepper; 3 cups mascarpone; 3/4 pound Emmentaler, grated; 1/4 pound Parmigiano-Reggiano, grated; 3 whole eggs, beaten; 1 1/2 teaspoons freshly grated nutmeg; 8 slices white bread, cut into 1-inch squares; 2 large acorn squash, seeds and strings removed, caps reserved

Servings: persons

7 tablespoons unsalted butter
2 onions, cut into fine dice
3/4 pound fresh mushrooms, thinly sliced
Salt and freshly ground black pepper
3 cups mascarpone
3/4 pound Emmentaler, grated
1/4 pound Parmigiano-Reggiano, grated
3 whole eggs, beaten
1 1/2 teaspoons freshly grated nutmeg
8 slices white bread, cut into 1-inch squares
2 large acorn squash, seeds and strings removed, caps reserved

1
In a medium saute pan, heat 3 tablespoons of the butter, add the onion and mushrooms, and saute until they soften and the onions release their juices.
2
Add salt and pepper, to taste, and set aside.
3
Preheat the oven to 375 degrees F.
4
In a large bowl, combine the mascarpone, Emmentaler, Parmigiano-Reggiano, eggs, and nutmeg, and stir well.
5
Season with salt and pepper and stir in the onions and mushrooms.
6
In a saute pan, melt the remaining butter and toss in the bread cubes, cooking over high heat until they are crisp.
7
Place the squash in a baking dish and, using a total of a third of the cheese mixture, stuff the bottom of each of the squash.
8
Using a total of half of the bread cubes, place them in even quantities into each of the squash.
9
Top the bread cube layer with more of the cheese mixture, then the remaining bread cubes, and the remaining cheese.
10
Replace the top on the pumpkin and roast 1 1/2 hours in the oven, until the flesh is very soft.
11
Remove from the oven, let cool for a few minutes and scoop out the cheese and flesh to serve.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 tablespoons unsalted butter, 2 onions, cut into fine dice, 3/4 pound fresh mushrooms, thinly sliced, Salt and freshly ground black pepper, and more.

Yes, Acorn Squash Stuffed with Love: Zucca al Forno falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!