Mushroom Cream Stuffed Squash

1. 1

   Preheat oven to 375F Cut open the top of the pumpkin and scoop out the seeds as for a jack-o-lantern.

2. 2

   Soak the dried porcini in 1/2 cup boiling water for 15 minutes.

3. 3

   Drain and finely chop them.

4. 4

   Cut the fresh shiitakes into bite-size pieces and place inside the pumpkin.

5. 5

   Sprinkle with the chopped porcini.

6. 6

   Pour the cream over the mushrooms and sprinkle with salt and pepper to taste.

7. 7

   Bake until the squash is very tender and the liquid is bubbling, about an hour.

8. 8

   Let sit about 15 minutes to cool and for the liquid to absorb into the pumpkin flesh.

9. 9

   Scoop out and serve the stuffing and roasted squash hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.