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Mushroom Stuffed Acorn Squash

Overnight, our hot, sunny summer turned to Fall.  The clouds rolled in rain is pouring.  Our brown patched lawn is drinking it in, and we’re snuggled up to the first fire of the season in our wood stove.

Ahhh, Fall, how I love you so.

As I was grocery shopping this afternoon, I picked up a cute little acorn squash and extra mushrooms with this recipe in mind.  I discovered it a few years ago.  It’s one of those recipes that seemed so strange as I read it, but I had just enough adventure in me to give it a try.

It ended up being one of our favorites.

Mushroom Stuffed Acorn Squash at harbourbreezehome.com

Tonight we had it with fresh tomato salad (chopped tomatoes tossed with feta cheese, balsamic vinegar, and olive oil)…

mushroom stuffed acorn squash at harbourbreezehome.com

and a wee little bowl of ice cream. (Yum!:))

Here’s the recipe if you’d like to try this great taste of Fall:

Mushroom Stuffed Acorn Squash

Mushroom Stuffed Acorn Squash

Yield: 2 servings


  • 1 medium acorn squash
  • 3/4 tsp. plus 1/4 tsp. sea salt
  • 1/2 tsp. fresh ground black pepper
  • 6 Tbsp. olive oil, plus extra for brushing
  • 2 garlic cloves, minced
  • 1 large portabella mushroom, chopped
  • 1 small onion, chopped
  • 2 tsp. fresh sage, finely chopped {I used tsp. 1/2 poultry seasoning powder since I didn't have sage)
  • pinch of red pepper flakes, optional


  1. Preheat oven to 450 degrees F.
  2. Trim off each end of the squash.
  3. Stand the squash upright and halve lengthwise.
  4. Scoop out the pulp and the seeds and discard.
  5. Brush each squash half with olive oil, and then sprinkle with 3/4 tsp. salt and the black pepper.
  6. Arrange cut sides down on a baking sheet lined with parchment paper.
  7. Roast the squash until the flesh is tender and the edges are golden brown, approximately 25-35 minutes.
  8. Remove from the oven, flip the squash halves over and set aside.
  9. While the squash roasts, heat the olive oil in a medium saucepan over medium high heat.
  10. Add the onions and garlic and saute 2 minutes, or until the onions begin to turn translucent.
  11. Add the mushrooms, sage, salt and the red pepper flakes if using and saute until the mushrooms begin to soften, about 5 minutes.
  12. Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.
Nutrition Information:
Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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One Comment

  1. I love Fall too. What a great looking supper with the baked squash. I’m going to try the
    tomato salad. The tomato plants have loved this hot summer. Thanks, Rita.

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