How to make it

  • 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 sauce pan 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 weeknight roast chicken.
  • Tip: Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples.
  • More recipes featuring fresh local ingredients are available at

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