Cheesy Stuffed Acorn Squash Recipe (Vegetable Filling)
This cheesy stuffed acorn squash recipe is simple: roast the squash until tender, then fill it with a buttery mix of onion, broccoli, mushrooms, and celery, finished with walnuts and fresh basil. Pop it back in the oven just long enough to melt the cheese. Below you’ll find the ingredients (malzemeleri) and clear steps for how it’s made (nasıl yapılır).
Ingredients
Ingredients
Step-by-Step Method
Roast the squash
Heat the oven to 200°C / 400°F. Slice the acorn squash in half lengthwise and scoop out the seeds. Place cut-side up on a baking tray and roast until tender, about 30–35 minutes.
Sauté the vegetables
While the squash roasts, melt the butter in a skillet. Add onion and celery and cook for 4–5 minutes, stirring often. Add mushrooms and broccoli and sauté 4–6 minutes more so everything softens but still has a little bite.
Season the filling
Stir in the brown sugar and soy sauce and cook for about 1 minute so the flavors coat the vegetables. Take it off the heat, then fold in walnuts and fresh basil.
Stuff and add cheese
If needed, gently scoop a little flesh from each roasted squash half to make room (don’t go too deep). Spoon the vegetable filling into the cavities and sprinkle the shredded cheese on top.
Melt and serve
Return to the oven and bake 8–10 minutes, just until the cheese melts and lightly browns. Serve warm; a simple green salad on the side works nicely.