These savoury stuffed squash are an easy accompaniment to a festive meal or casual weeknight dinner. The meaty mushrooms add beautiful texture to the stuffing, while the apples add a layer of tartness and bite.


  • 4 small-medium sized Acorn Squash, seeded, cut in half lengthwise
  • Salt and Pepper
  • 2 tbsp (30 mL) Olive Oil
  • 8 oz (227 g) fresh mixed Mushrooms (Portabella, Shiitake, Oyster), coarsely chopped
  • 2 Celery Stalks, thinly diced
  • 2 Ontario Apples, peeled and finely diced
  • 3 tbsp (45 mL) Butter
  • 1 tbsp (15 mL) fresh Sage Leaves, finely chopped
  • 1 cup (250 mL) Vegetable Stock
  • 1/2 cup (125 mL) Walnuts, roughly chopped
  • 1 small loaf of day-old Sourdough or French Bread, cut into 1/4 inch cubes (approximately 5 cups)


  • Preheat oven to 350°F/175°C.
  • Cut acorn squash in half lengthwise. Remove the seeds. Season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30 minutes or until soft.
  • Meanwhile, in a large sauce pan heat olive oil. Add mushrooms and sauté for 3-4 minutes. Add celery and continue to sauté for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. To the pan add but- ter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool.
  • Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands toss the bread until it is well coated and most of stock is absorbed.
  • Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half; spoon the stuffing into the cavity of each squash until filled. Return to 350°F/175°C oven and bake until stuffing is golden brown, approximately 15-20 minutes.
  • Serve hot alongside a festive ham or weeknight roast chicken.

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