This roasted walnut, mushroom, and panko stuffing would be perfect for Thanksgiving. I was really happy to find out these squashes I bought from the grocery store were local.
2 small or 1 large acorn squash
1.5 cups walnuts
2 cups onion, chopped
1 tablespoon oil
1.5 cups celery, chopped
1.5 cups broccoli florets, chopped
1 cup dried shiitake mushrooms, soaked in water at least 20 minutes
1.5 – 2 cups panko or breadcrumbs
Up to 1.5 cups vegetable broth or saved mushroom water to moisten
Wash outside of squash, poke holes in it, and then roast in the oven at 400 degrees for 30 minutes. I save the seeds to roast and salt on a cookie sheet, yum!
Roast walnuts in a dry pan on medium heat until they give off a wonderful fragrance, about 5 minutes. Don’t let them burn but it is okay to let them brown. Add oil to the pan and onions. Fry the onions for about 1 minute and add the broccoli and celery.
Chop the mushroom into small bits and add to the pan. Add panko or breadcrumbs and mix well. Add mushroom water and/or broth little by little and stir until the mixture is moistened.
Cut the cooked squash in half and remove the seeds by scooping them out with a spoon. Stuff the squash halves with walnut-panko dressing. Broil at 400 degrees for about 5 minutes until top browns.