Baked Acorn Squash with Garlic Mushrooms

Acorn squash halves baked until tender and caramelized at the edges make natural little bowls. Here they are filled with mushrooms cooked with garlic, thyme and a splash of cream, then returned to the oven briefly so the flavors come together. One half makes a satisfying vegetarian main course; a quarter makes an elegant side.

Acorn squash is one of the easiest winter squashes to cook because it needs no peeling. The skin softens enough in the oven to be eaten, though most people simply scoop the flesh out with a spoon.

Choosing acorn squash

Look for squash that feel heavy for their size, with dull, deep green skin and perhaps a patch of orange where they rested on the ground. Shiny skin often means the squash was picked early. Avoid any with soft spots or cracks. Whole acorn squash keep for about a month in a cool, dry spot, so they are a good buy whenever you see them at a market in autumn.

Baked Acorn Squash with Garlic Mushrooms

Acorn squash halves baked until tender and caramelized at the edges make natural little bowls. Here they are filled with mushrooms cooked with garlic, thyme and a splash of cream, then returned to the oven briefly so the flavors come together. One half makes a satisfying vegetarian main course; a quarter makes an elegant side.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings (4 halves)

Ingredients Method Notes

Ingredients

  

• 2 medium acorn squash about 1 1/2 lb each
• 2 tbsp olive oil divided
• salt and black pepper to taste
• 1 tbsp unsalted butter
• 12 oz mixed mushrooms cremini, shiitake or oyster, sliced
• 1 shallot finely chopped
• 3 cloves garlic minced
• 2 tsp fresh thyme leaves
• 1/3 cup heavy cream or half-and-half
• 1/4 cup Parmesan cheese grated, optional
• 1 tbsp fresh parsley chopped
• 1 tsp lemon juice

Method

 

1. Heat the oven to 400°F (200°C). Halve each squash through the stem end and scoop out the seeds and strings. Trim a thin slice from the rounded bottom of each half so it sits flat.
2. Brush the cut sides and cavities with 1 tablespoon of the oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet and roast 25 minutes.
3. Turn the squash cut side up and roast 10–15 minutes more, until the flesh is very tender when pierced and the edges are browned.
4. Meanwhile, heat the remaining oil and the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring only occasionally, until golden and the liquid has evaporated, 7–9 minutes.
5. Lower the heat to medium, add the shallot, garlic and thyme and cook 2 minutes. Pour in the cream and simmer until slightly thickened, about 2 minutes. Season with salt, pepper and lemon juice.
6. Spoon the mushrooms into the squash halves, sprinkle with Parmesan and return to the oven for 5 minutes. Garnish with parsley and serve.

Notes

• Use a heavy chef’s knife and rock it gently through the squash; a damp towel under the board keeps it from sliding.
• Do not crowd the mushrooms in the pan, or they steam instead of browning.

Roasting tips

Starting the halves cut side down traps steam and cooks the flesh quickly and evenly. Flipping them for the last stretch lets the surface dry and caramelize. If your squash are large, they may need an extra 10 minutes; the flesh should collapse easily under a spoon.

The seeds can be roasted like pumpkin seeds. Rinse off the strings, pat dry, toss with oil and salt and bake at 325°F (165°C) for 15–20 minutes.

Other fillings

Acorn squash pairs well with grains and nuts. Try a filling of cooked wild rice or farro with sautéed onion, dried cranberries and toasted pecans, or a quick mix of chickpeas, spinach and feta. For a simple side, skip the filling and brush the roasted halves with butter and a little maple syrup.

Storage

Refrigerate filled squash, covered, for up to 3 days. Reheat in a 350°F (175°C) oven for 15–20 minutes until hot through.

FAQ

Can I eat acorn squash skin?

Yes. It becomes tender when roasted, though it is a little chewier than the flesh.

How do I know when it is done?

A fork should slide into the thickest part with no resistance, and the edges should be lightly browned.

Can I prepare it ahead?

Roast the squash and cook the filling up to a day ahead, refrigerate separately, then fill and bake for 15 minutes before serving.

Ingredient swaps

• Make it vegan with olive oil, coconut milk or cashew cream and nutritional yeast instead of butter, cream and cheese.
• Use delicata or small kabocha squash instead of acorn.
• Replace thyme with rosemary or sage.
• Add a handful of baby spinach to the mushrooms with the cream.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.