recipe of the month - Stuffed Acorn Squash

Recipe from

There's nothing squirrely about this hearty and savory dish! Stuffed acorn squash makes for an excellent Thanksgiving side dish or casual weeknight dinner. Our favorite part is that Acorn squash is considered an Ayurvedic superfood known for it's grounding and nourishing properties. So help yourself and whip up this fun and festive recipe.


4 acorn squash (small-medium sized, seeded, cut in half lengthwise)
2 tablespoons olive oil
8 mixed mushrooms (fresh, portabella, shiitake, oyster, coarsely chopped)
2 celery ribs (thinly diced)
2 apples (Ontario, peeled and finely diced• 3 tbsp, 45 mL butter)
1 tablespoon sage leaves(fresh, finely chopped)
1 cup vegetable stock
1/2 walnuts
1  loaf sourdough bread


1. Preheat oven to 350°F/175°C.

2. Cut acorn squash in half lengthwise. Remove the seeds. Season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30 minutes or until soft.

3. Meanwhile, in a large sauce pan heat olive oil. Add mushrooms and sauté for 3-4 minutes. Add celery and continue to sauté for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. To the pan add butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool.

4. Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands toss the bread until it is well coated and most of stock is absorbed.

5. Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half; spoon the stuffing into the cavity of each squash until filled. Return to 350°F/175°C oven and bake until stuffing is golden brown, approximately 15-20 minutes.

6. Serve hot alongside a festive ham or weeknight roast chicken.


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