Mushroom-Stuffed Acorn Squash with Dried Wild and Blue Oyster Mushrooms

Mushroom-Stuffed Acorn Squash with Dried Wild and Blue Oyster Mushrooms

Elevate your holiday table with this show-stopping Mushroom-Stuffed Acorn Squash recipe, now featuring the rich, earthy flavors of Black Forest Mushrooms’ Dried Blue Oyster Mushrooms alongside our Dried Wild Mushroom Blend. This vegetarian-friendly dish is packed with umami and wholesome goodness, perfect for any festive meal.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 oz Black Forest Mushrooms Dried Wild Mushroom Blend
• 1 oz Black Forest Mushrooms Dried Blue Oyster Mushrooms
• 2 cups boiling water (for rehydrating mushrooms)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• 1/2 cup cooked quinoa or wild rice
• 1/4 cup walnuts or pecans, toasted and chopped
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• Salt and pepper to taste
• Optional: 1/4 cup grated Parmesan or plant-based cheese

Instructions:

1. Prep the Squash:

   • Preheat the oven to 400°F.
   • Brush the cut sides of the acorn squash with olive oil and sprinkle with salt and pepper.
   • Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 20-25 minutes, until tender but still firm enough to hold the filling.
     
     

2. Rehydrate the Mushrooms:

   • In a heatproof bowl, combine the Dried Wild Mushroom Blend and Dried Blue Oyster Mushrooms. Cover with 2 cups boiling water and let soak for 15-20 minutes.
   • Drain the mushrooms, roughly chop them, and reserve the soaking liquid. Strain the liquid through a fine-mesh sieve to remove any grit.
     
     

3. Prepare the Mushroom Filling:

   • Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion, garlic, and celery, cooking until softened (about 5 minutes).
   • Stir in the rehydrated mushrooms, thyme, sage, salt, and pepper. Cook for another 5 minutes, letting the mushrooms absorb the aromatics.
   • Mix in the cooked quinoa (or wild rice), toasted nuts, and 2-3 tablespoons of the reserved mushroom soaking liquid to keep the filling moist and flavorful.
     
     

4. Stuff the Squash:

   • Remove the roasted squash from the oven and turn the halves cut-side up. Scoop out a small amount of flesh to make room for the filling (optional).
   • Spoon the mushroom mixture into each squash half, mounding it slightly.
     
     

5. Bake the Stuffed Acorn Squash:

   • Reduce the oven temperature to 375°F. Return the stuffed squash halves to the oven and bake for 15-20 minutes, until the filling is heated through.
   • If desired, sprinkle Parmesan or plant-based cheese on top during the last 5 minutes of baking.
     
     

6. Serve and Enjoy:

   • Garnish with fresh parsley for a pop of color and serve warm as a stunning side dish or vegetarian main course.

Why You’ll Love This Recipe:

• Double the Mushroom Flavor: The pairing of Dried Wild Mushroom Blend and Dried Blue Oyster Mushrooms adds depth and complexity to every bite.
• Perfect for Special Occasions: This dish makes a festive addition to holiday meals, dinner parties, or any cozy night in.
• Vegetarian and Customizable: Easily adapt this recipe to suit vegan diets by skipping the cheese or using a plant-based alternative.

FAQs About Mushroom-Stuffed Acorn Squash:

1. Why use two types of dried mushrooms?
Combining the Dried Wild Mushroom Blend and Dried Blue Oyster Mushrooms provides a richer, more complex flavor profile, balancing earthy, nutty, and slightly sweet notes.

2. Can I use other grains instead of quinoa?
Yes, wild rice, farro, or couscous make excellent substitutes.

3. How can I make this dish ahead of time?
Prepare the filling and roast the squash a day in advance. Assemble and bake before serving.

This updated recipe highlights both Dried Wild Mushroom Blend and Dried Blue Oyster Mushrooms for an unforgettable Fungi to Fork experience. Share your creations on Instagram @black_forest.mushrooms or TikTok @black.forest.mushrooms!