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Sage and Mushroom Stuffed Acorn Squash

This savory recipe is perfect for an autumn night! The comforting spicy aroma of this cooking in the oven is pure bliss, and enough to make my mouth water. Even though it's only the opening day of football season, I'm already ready for the season of pumpkin EVERYTHING and roasted squash. Winter squash makes a filling, calcium and potassium-rich dinner or side dish, and acorn squash is especially high in Vitamin A, which is important for healthy hair, skin, and nails. I used butter in my recipe to give it an extra creamy flavor, but you can easily make this recipe vegan by using olive oil.


  • 1 large acorn squash, cut in half and seeds scooped out
  • 8 oz. (~1/2 pound) of crimini mushrooms
  • 2 celery stalks
  • 1/2 of a medium yellow onion
  • 2 Tbs. finely chopped fresh sage
  • 1 Tbs. butter
  • 1/4 tsp. ground allspice
  • 1 tsp. packed brown sugar
  • 1/4 tsp. salt
  • 1/8 tsp. pepper


  • Preheat oven to 400 degrees. Cut the ends off the each side of the squash so that it sits flat when face up. Brush the inside of each acorn squash piece with butter and place face down on a baking pan. Bake for 20 minutes or until softened.
  • Meanwhile, chop the onion, celery, and mushrooms into bite-sized pieces.
  • Heat a skillet and melt 1 Tbs. butter. Add the celery and onions, stirring until soft and fragrant (about 4-5 minutes).
  • Add the mushrooms, sage, allspice, brown sugar, salt and pepper and saute for another 5-6 minutes
  • Once done baking, remove the acorn squash from the oven and scoop the mushroom mixture into the acorn squash, dividing evenly. Place face up on the baking pan and bake for another 10 minutes or until heated through and easily pierced with a fork.

Serves: 2                     Total Time: 45 minutes

Nutrient Analysis (per serving): 215 calories, 40 grams carbs, 11.4 grams fiber, 6 grams protein, 5.75 grams total fat


Natalie Colla