There is nothing like Fall cooking. The sweet and savory spices, the casseroles, the soups, the assortments of squash fill the air and the tables with warmth and comfort. This chicken and mushroom stuffed acorn squash is the perfect fall recipe to warm your tummy.
Acorn squash is green on the outside, orange on the inside and shaped like an acorn. It has a mild flavor and it is extremely easy to cook with. Cut it in half, scoop out the seeds and roast it. The squash is very versatile. It can be used for:
- savory dishes stuffed with all sorts of things like rice, veggies, and meat
- be used in soups
- made sweet by adding maple syrup or honey
- roasted as a side dish
Any which way you decide to cook it, it will be delicious!
For the recipe I used chicken breasts, mushrooms, sweet onion, and sage. The fresh sage added into the chicken mixture adds to the warmth of the dish and as a plus makes your kitchen smell good. This recipe can easily be made vegetarian.
The squash I used were on the smaller size so I bought three. Since they were a little small I had filling left over so I put it on the table and we just added it to our plates. It works out just fine and it gets all eaten up. If you use larger squash then all the filling will should fit. If not, just put it a bowl and place it on the table.
To roast the squash, cut off the stem and then cut in half lengthwise, scoop out the seeds and place on a baking sheet. Brush with olive oil and sprinkle with salt in pepper. Turn the squash over, so the cut side is down and place in the oven.
While the squash is roasting prepare the filling. This is a meal that can be made in 35-40 minutes. If you have leftovers that’s ok, that means you have lunch for tomorrow.
Chicken and Mushroom Stuffed Acorn Squash
- 3 small acorn squash
- 1/4 tsp salt
- 1/4 tsp pepper
- olive oil
- 1 lb chicken breast, cubed
- 8 oz package mushrooms, chopped
- 3 cloves garlic, minced
- 1/2 sweet onion, chopped
- 2 Tbsp fresh sage, chopped
- salt and pepper to taste
Preheat oven to 450 degrees. Wash and cut the ends off of the acorn squash. Cut in half lengthwise. Scoop out the seeds and place squash on a baking sheet.
Brush insides of squash with 1 Tbsp olive oil and sprinkle ¼ tsp each of salt and pepper over the inside of the squash. Turn squash over so insides are facing down on the baking sheet. Bake 25 minutes.
While squash is cooking prepare the filling.
Heat a large skillet over medium high heat and add 2 Tbsp of olive oil. Add cubed chicken and cook until done. Transfer to a bowl and set aside.
Add onion and sauté 1-2 minutes over medium high heat. Then add garlic, mushrooms, and sage. Sauté 5-7 minutes until mushrooms are slightly soft.
Add chicken back into skillet and stir to combine all ingredients.
Add stuffing to squash and bake 10 minutes. Enjoy!
How do you eat your acorn squash? I would love to hear from you.