Admittedly, that title does not sound all that appetizing. Mushrooms with…fruit?
The idea behind this odd couple is for the sweetness of the apricots to bring out the sweetness of the mushrooms. Which begs the question, mushrooms are…sweet?
I think I just liked the concept of getting a little something sweet in a savory dish from something other than a raisin.
If you are looking for a vegetarian side dish for Thanksgiving, this could be it. You can also adapt it to use up leftovers after Thanksgiving, should you find yourself in the fortunate position of having extra stuffing. Enjoy!
Mushroom & Apricot Stuffed Acorn Squash
Yield 4 servings
2 medium acorn squash
1 tablespoons olive oil, plus additional for brushing
1 cup white onion, diced
1/2 cup celery, diced
1/4 cup white wine (Pinot Grigio recommended)
1 cup mushrooms of choice, chopped
1/4 cup apricots, diced
2 cups brioche or other white bread, cut into cubes
2 eggs, lightly beaten
- Prepare the squash by cutting off the tops, removing the seeds and membranes, and slicing into rings.
- Brush each ring of squash with olive oil and place on a baking sheet.
- Roast the squash at 375 degrees for 15 minutes.
- While the squash is in the oven, 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 and set aside to cool for a few minutes.
- Towards the end of the squash's roasting time, stir the bread and the eggs into the mushroom and apricot mixture. Make sure the mushroom and egg mixture is not piping hot in order to avoid cooking the eggs.
- 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.
This recipe assumes you are able to slice four, 3/4-inch wide rings from each squash.