Admittedly, that title does not sound all that appetizing. Chanterelle and apricot stuffed squash sounds much more interesting. Or at the very least, more appetizing.
But I used a mix of baby bellas, shiitake, and oyster mushrooms. That and the fact that despite knowing that a chanterelle is a mushroom, a large part of me still wants to ask, “What is a chanterelle?”
The theory behind this odd couple is the sweet of the apricots brings out the sweet of the mushrooms. I liked finding a nice bit of sweet courtesy of something other than a raisin.
If you are looking for a vegetarian option for Thanksgiving, this could be it. It will also make for a great way to use up leftover stuffing after Thanksgiving.
That is all I have to say this evening. I feel the need to offer such a disclaimer given I was chastised the last time I wrote something so short. After a good week posting for Blogsgiving Dinner last week, a great weekend, and a Monday that’s about to clock in at 18 hours, my word tank is officially out of gas.
If those are not enough excuses, I have also written this brief post twice. My computer is like a cat. It does not like it when I have been gone, and it misbehaves accordingly. Until next week when I am back with more winter squash, enjoy!
- 3 tablespoons olive oil, divided
- 1 cup white onion, diced
- ½ cup celery, diced
- ¼ cup white wine (Pinot Grigio recommended)
- 1 cup mushrooms of choice, chopped
- ¼ cup apricots, diced
- 2 medium acorn squash
- 2 cups brioche or other white bread, cut into cubes
- 2 eggs, lightly beaten
- Warm one tablespoon of olive oil in a large skillet over medium heat and saute the onion and celery until lightly browned.
- Deglaze the skillet with the wine and continue to cook until most of the liquid has evaporated.
- Add the mushrooms and apricots to the pan and stir to combine.
- Season with salt and pepper to taste, then set aside while the squash rings bake.
- Prepare the squash by cutting off the tops, removing the seeds and membranes, then slicing into rings.
- Brush each ring of squash with the remaining olive oil, then bake at 375 degrees for 15 minutes.
- Towards the end of the baking time, stir the eggs and the bread into the cooled mushroom and apricot mixture.
- When the squash rings come out of the oven, carefully press the filling into each of the rings. Return the stuffed rings to the oven and bake for an additional 15-20 minutes until the stuffing is set and slightly browned.
If you are a blogger who would like to join in the winter squash fun, join the group over on Facebook. We would love to see what you come up with!
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