Description
Stuffed Acorn Squash with Mushrooms & Cranberries is a delightful autumn recipe that pairs the sweet, buttery flavor of roasted acorn squash with a savory filling of sautéed mushrooms, tart cranberries, and creamy Parmesan cheese. This visually stunning dish is perfect for cozy family dinners or festive gatherings, easy to prepare, and sure to impress your guests. Dive into this warm, comforting meal that balances sweet and savory flavors, making it a crowd-pleaser for any occasion.
Ingredients
Scale
- 2 medium acorn squashes (about 1.5 lbs each)
- 1 cup cremini or shiitake mushrooms, chopped
- 3/4 cup dried cranberries (unsweetened)
- 1 medium sweet onion, diced
- 2 cups fresh spinach
- 2 tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the acorn squashes and scoop out seeds. Drizzle olive oil inside each half, season with salt and pepper, then place cut side down on the baking sheet. Roast for about 25–30 minutes until tender.
- In a skillet, heat a splash of olive oil over medium heat. Sauté diced onion for about five minutes until soft, then add chopped mushrooms and cook until golden brown. Finally, stir in fresh spinach and cook until wilted.
- In a bowl, combine the sautéed vegetables with cranberries, grated Parmesan, salt, and pepper.
- Flip the roasted squash cut side up and fill generously with the mushroom mixture. Return to the oven for an additional ten minutes until heated through.
- Serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half (200g)
- Calories: 280
- Sugar: 12g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 20mg