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Categories:
acorn squash butter onions broccoli floret mushroom celery walnuts brown sugar soy sauce fresh basil Muenster cheese
Viewed: 48 - Published at: 5 years agoIngredients
- 1 large acorn squash
- 2 tablespoons butter
- 2 tablespoons onions, chopped
- 1/2 cup broccoli floret, chopped
- 1/4 cup mushroom, chopped
- 2 tablespoons celery, chopped
- 2 tablespoons walnuts, chopped
- 1/2 teaspoon brown sugar
- 1/2 teaspoon soy sauce
- 1 tablespoon fresh basil, chopped
- 1/4 cup muenster cheese, grated
Method
- Heat oven to 400°F.
- Cut squash in half and remove the seeds.
- Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes.
- While the squash is baking, saute onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
- Saute about 4 minutes.
- Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well.
- Check baking squash with a fork to see if it glides through the flesh.
- Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes.
- NOTES : Baked acorn squash halves stuffed with sauteed broccoli, cheese and walnuts.
