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Baked Acorn Squash with Garlic Mushrooms

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
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.