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Recipe Trial: Acorn Squash Stuffed With Chicken, Mushrooms, Onions, and Pears

Casie Leigh Lukes on trying an easy, yummy, hearty, stuffed squash recipe.

After getting a sneak preview at managing editor Michael Dregni’s latest cookbook review earlier this week, I was inspired to try one of the recipes. The acorn squash was easy and enjoyed by all. I loved the mixture of sweet and savory flavors, the comforting smells, and just enjoying a hearty, but healthy winter dish.

Acorn Squash Recipe
My acorn squash, overflowing with pears, mushrooms, onions, and chicken, and seasoned with cinnamon, salt, and pepper.

 

 

 

 

 

 

 

 

 

A heads up, though: The squash took much longer than 30 minutes to bake. For the first 30 minutes, I placed it face-down in water as the recipe directed. For the next 30 minutes, I drizzled olive oil, seasoned with salt and pepper and baked it face-up.

Overall, I would highly recommend this recipe, and would substitute grass-fed butter for my olive oil next time. Because who doesn’t love butter?!

For more squash recipes, don’t miss Experience Life‘s: Winter Squash: Recipes, Techniques and More, Show Me How: Cutting Winter Squash (Video) and Winter Squash.

Tell Us: Do you have a favorite, fast way to bake squash? Comment below or tweet us at @ExperienceLife.

Casie Leigh Lukes is Experience Life‘s digital content specialist.

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