Goat Cheese and Mushroom Stuffed Acorn Squash
Goat Cheese and Mushroom Stuffed Acorn Squash

Goat Cheese and Mushroom Stuffed Acorn Squash


March 7, 2018

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  • Yields: 6 Servings


3 tablespoons olive oil, divided

2 acorn squash (about 2 lb. each), halved lengthwise, seeds removed

1 teaspoon kosher salt, divided

½ teaspoon black pepper, divided

8 ounces wild mushrooms, trimmed and chopped

1 large shallot, chopped

5 ounces baby spinach

5 slices sandwich bread, cut into ½-in. pieces

4 ounces crumbled goat cheese, divided

5 ounces mixed greens

1 teaspoon lemon juice

2 oz. white wine


Preheat oven to 425°F.

Brush 1 tablespoon oil on cut side of squash halves; season with ½ teaspoon salt and ¼ teaspoon pepper.

Place squash, cut side down, on a parchment-lined baking sheet; bake until slightly tender, 20 to 25 minutes. Remove from oven; turn cut side up.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms and shallot; cook, add 2 oz. white wine stirring occasionally, until tender, about 5 minutes. Add spinach; cook until wilted, about 1 minute. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from heat and fold in bread and goat cheese.

Divide mushroom mixture among squash halves, return to oven, and bake until tender, 8 to 10 minutes. Increase temperature to high broil. Broil until lightly browned, 3 to 5 minutes.

Alternate Goat Cheese Flavor: Honey


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