Acorn Squash Stuffed with Shiitakes and Greens

Here is a recipe inspired by my weekly farm box (CSA) and a talk on mushrooms by Jill Nussinow, aka the Veggie Queen. It was surprisingly easy and really good.

Acorn Squash Stuffed with Shiitakes and Greens
Serves 2

1 acorn squash
1 small onion
1 pepper – optional (I used a Hungarian sweet pepper, but any would do)
½ pound shiitake mushrooms
Cider vinegar
Vegetable broth or white wine
Tamari or soy sauce
4 cups chopped greens (I used chard and kale)
¼ cup walnuts, chopped
2 tablespoons golden raisins
Would have been good if I’d thought of it: 2-3 garlic cloves, fresh ginger

Cut the squash in half, seed, brush with oil and cook upside down in 350 degree oven for 40 minutes or until it is soft when pierced with a knife. Alternatively, you could cook the squash in a pressure cooker.
Sauté the onion. Once the onion is soft, add the pepper and mushrooms. Sprinkle with cider vinegar, broth or wine and tamari for moisture and flavor. Add the greens, walnuts and raisins and heat just until the greens are soft but still retain their bright color. Sprinkle with a few more drops of cider vinegar for moistness. I often put the lid on the pan to let the greens steam.

At this point there is a choice. You can just scoop the hot filling into the hot squash and serve immediately, or bake it for 10 minutes. I baked it – but I think that step was unnecessary.

I added a little soy chorizo, but the flavor overpowered the mushrooms. If you want more protein, you could scramble in some plain tofu or increase the nuts. Bill thought he’d like it with ground lamb – so that would be another option.

The filling didn’t all fit into the squash, so I scooped as much into the squash as would fit. I surrounded the squash with the remaining filling. As I ate, I added the filling to my ‘squash bowl’ as room became available. It was a tasty combination.

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