Mushroom, Spinach & Ricotta Stuffed Acorn Squash

Mushroom, Spinach & Ricotta Stuffed Acorn Squash

A delicious autumn side dish that is as tasty as it is beautiful. Acorn Squash can be stuffed with almost anything and this cheesy, mushroom mixture really complements the sweetness of the squash. It takes a bit of work, but the results are well worth it. When decapitating the acorn squash, be careful and use a very large, sharp knife. You can use whole milk instead of cream, but it's just a bit of cream, so splurge! You may need to take a slim slice off of the bottom of the squash to create an even surface as it will be cooking upright in the oven.

This recipe contains squash (acorn), shallots, garlic (fresh), spinach (frozen), cheese (parmesan), cheese (ricotta), heavy cream, mushrooms (portobello, baby), bread crumbs (panko), olive oil, butter

Serves 4 - 6 servings

Prep time: 20 min

Cook time: 1 hr 25 min