Flavourful Fungi: The Year-Round Harvest

Ingredients

• 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
• ½ cup (125 mL) walnuts, roughly chopped
• 1 small loaf of day-old sourdough or French bread, cut into ¼ inch cubes (approximately 5 cups)

Directions

1. Preheat oven to 350°F/175°C.
2. 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.
3. Meanwhile, in a large saucepan 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 butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool.
4. 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.
5. 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.
6. Serve hot alongside a festive ham or any other favourite holiday dish.

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