Wild Mushroom & Sage Stuffed Acorn Squash
When it’s cold outside, nothing says cozy like a stuffed squash that’s brimming with fall’s finest flavors. This recipe takes a roasted acorn squash, already sweet and caramelized, and fills it with a hearty wild mushroom and quinoa mix, kissed by the earthy goodness of sage. Our Cranberry Pear Balsamic drizzle finishes this dish with a tangy twist that’ll make you feel like you’re walking through a woodland holiday feast—one bite at a time.
I N G R E D I E N T S :
I N S T R U C T I O N S :
1. Set your oven to 400°F (200°C). Brush the insides of the acorn squash with 1 tbsp
Wild Mushroom & Sage Olive Oil, sprinkle with salt and pepper, and place them cut side down on a baking sheet. Roast for 30-40 minutes, until tender.
2. 3. While the squash roasts, heat the remaining olive oil in a pan over medium heat. Add the onions and garlic, sauté until soft, about 5 minutes. Stir in the wild mushrooms and cook until they release their moisture and turn golden, about 8 minutes.
4. Stir in cooked quinoa, fresh sage, salt, and pepper. Remove from heat.
Spoon the mushroom-quinoa mixture into the roasted acorn squash halves. Drizzle each half with
Cranberry Pear Balsamic and top with toasted pecans. Return to the oven for another 5 minutes to meld the flavors.
5. Drizzle a bit more balsamic on top before serving. Enjoy the warm, earthy, and tangy goodness!
