Stuffed Acorn Squash
1 acorn squash
1/2 c. brown sugar
2 tsp olive oil
kosher salt and white pepper
1/2 c brussels sprouts, cut into quarters
1/2 c. oyster mushrooms, sliced thin
1/2 c. dried cranberries
1/2 c. garlic bulbs (about 1 head of garlic)
1/2 c chestnuts, cooked, peeled and lightly chopped
1/2 c. olive oil
1 c. vegetable stock
salt and pepper
*Cut top off of acorn squash and slice bottom so it is balanced and will not tip over. Scoop out seeds.
*Combine brown sugar, oil, salt and white pepper. Rub inside and outside of squash with oil mixture.
*Heat oven to 350 degrees and cook squash on a sheet pan for 20-30 minutes, or until acorn squash is tender.
*In the meantime, par-roast the garlic and brussels sprouts (just until they start to brown a little), and soften mushrooms in a saute pan.
*Once squash is ready, heat oil in a saute' pan. Add in brussels sprouts, garlic and mushrooms and saute' until golden brown and tender.
*Add in dried cranberries and chestnuts and saute' until cranberries and chestnuts are warm.
*Finish with vegetable stock.
*Place acorn squash in the center of a plate. Fill with vegetable mix and sprinkle the remaining mix around the sides.
Morris Tap & Grill
Chef Eric LeVine
500 Rt. 10