Stuffed Winter Squash Recipe

Name: Stuffed Winter Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 medium acorn squash, cut in half and seeded; 1 teaspoon olive oil; ½ teaspoon ground cinnamon; 1 tablespoon olive oil; 1 cup finely chopped yellow onion; 2 large garlic cloves, minced; 1 ½ cups thinly sliced and chopped white mushrooms; 1 tablespoon dried sage; ¼ teaspoon thyme; 2 cups water or 2 cups vegetable broth; 2 tablespoons soy sauce; 1 tablespoon cornstarch, dissolved in; 2 tablespoons water; 1 ½ cups cooked rice; salt & fresh ground pepper; ¼ cup chopped fresh parsley

Servings: persons

1 medium acorn squash, cut in half and seeded
1 teaspoon olive oil
½ teaspoon ground cinnamon
1 tablespoon olive oil
1 cup finely chopped yellow onion
2 large garlic cloves, minced
1 ½ cups thinly sliced and chopped white mushrooms
1 tablespoon dried sage
¼ teaspoon thyme
2 cups water or 2 cups vegetable broth
2 tablespoons soy sauce
1 tablespoon cornstarch, dissolved in
2 tablespoons water
1 ½ cups cooked rice
salt & fresh ground pepper
¼ cup chopped fresh parsley

1
Preheat the oven to 350F.
2
Brush the inside of the squash halves with the oil and maple syrup.
3
Sprinkle with the cinnamon.
4
Place the squash cut side down in a baking dish and bake for 35 minutes, or until tender.
5
While the squash bakes, prepare the filling.
6
Warm the olive oil in a medium heat.
7
Add the onion and saute for 8 to 10 minutes, or until soft, stirring occasionally.
8
Add the garlic and cook for 1 minute longer.
9
Add the mushrooms, sage, and thyme.
10
Continue sauteing for 2 to 3 minutes, until the mushrooms are tender and release their juices.
11
Add the water or vegetable broth, and soy sauce.
12
Simmer for 1 minute, to blend the flavors.
13
Stir the cornstarch mixture, and add it to the skillet.
14
Reduce the heat to medium-low and cook for 2 to 3 minutes, until the sauce thickens.
15
Stir in the rice.
16
Salt and pepper to taste.
17
Place each squash half in a shallow serving bowl.
18
Spoon the rice mixture into the baked squash, top with chopped parsley, and serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 medium acorn squash, cut in half and seeded, 1 teaspoon olive oil, ½ teaspoon ground cinnamon, 1 tablespoon olive oil, and more.

Yes, Stuffed Winter Squash 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.

Stuffed Winter Squash

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