Stuffed Acorn Squash With Mushroom Gravy Recipe (2024)

I'm not sure why this is listed as 'gluten-free' when it calls for 2 cups of brioche or other bread -!

We loved this. I was skeptical of the celery with mushrooms with apricot pairing, but it was delicious. The mushroom gravy was worth the extra time, and might have been my favorite part. The squash took closer to 50 minutes to cook with 3/4" slices, but I wouldn't have cut them any thiner (I like the meatiness you get from thick slices). I substituted chanterelles with a pack of mixed mushrooms, still good! Make sure to give the gravy a pinch of salt. This tasted like thanksgiving in a dish!

Delicious! Definitely fit for company. I omitted the apricots and it seemed no loss, and I added pine nuts, yum! In the future, I might try farro instead of bread crumbs. I think many GF substitutes would be possible: rice, quinoa, oat groats, or gluten-free bread. The mushroom gravy paired wonderfully. Tastes like fall.

Go easy on the cloves. The recipe is delicious but the format (slices of acorn squash) is about presentation, not practicality. The skin will easily drop away from a nicely roasted acorn squash. It didn't here. I will try this again, separately roasting two kinds of squash (probably acorn and butternut). I'm not sure if the stuffing roasts best in quarter batches (as in the recipe), but I might try roasting it in two long thin rectangles to slice. Could double this simplified recipe for potluck.

It’s great with a bit of thyme

Don liked the squash and the stuffing. We both thought the gravy was yucky

Most important, I loved the flavor profile and presentation of this dish. Serving was a bit messy since the center holes went all the way through (no bottom) due to large squash. Made recipe with most of the listed ingredients, subbing shiitake and cremini for chanterelles and soft white bread from a bakery for brioche. I also had leftover vegan mushroom gravy from thanksgiving so used that. Adding a few min under the broiler will give them a nice finished crisp that they need

Go easy on the cloves. The recipe is delicious but the format (slices of acorn squash) is about presentation, not practicality. The skin will easily drop away from a nicely roasted acorn squash. It didn't here. I will try this again, separately roasting two kinds of squash (probably acorn and butternut). I'm not sure if the stuffing roasts best in quarter batches (as in the recipe), but I might try roasting it in two long thin rectangles to slice. Could double this simplified recipe for potluck.

surprisingly amazing. will be making this again, hopefully a fall and holiday staple.

Delicious! Definitely fit for company. I omitted the apricots and it seemed no loss, and I added pine nuts, yum! In the future, I might try farro instead of bread crumbs. I think many GF substitutes would be possible: rice, quinoa, oat groats, or gluten-free bread. The mushroom gravy paired wonderfully. Tastes like fall.

I really thought this was awesome but my husband thought there were too many flavors going on. He likes the gravy with something that has less flavor going on I guess and he couldn’t discern the apricots so it is a little overwhelming I think but it’s delicious.

I substituted eggplant for the chanterelles and diced apple for the apricots and it turned out beautifully! This recipe is a winner.

Fabulous, delicious recipe. I baked much longer after stuffing the rings - until the tops were getting golden and crispy, maybe an extra 20 minutes on top of what the recipe called for - and it gave the texture a nice meaty quality. The gravy was amazing (skipped the maple syrup and clove).Wanting to use some of what I already had, I substituted dried mango for the apricot, ciabatta for the brioche, and shiitakes for the chanterelles. I also seasoned the squash with salt and pepper.

We loved this. I was skeptical of the celery with mushrooms with apricot pairing, but it was delicious. The mushroom gravy was worth the extra time, and might have been my favorite part. The squash took closer to 50 minutes to cook with 3/4" slices, but I wouldn't have cut them any thiner (I like the meatiness you get from thick slices). I substituted chanterelles with a pack of mixed mushrooms, still good! Make sure to give the gravy a pinch of salt. This tasted like thanksgiving in a dish!

I LOVED this. Had a random acorn squash laying around and decided to give it a try-no chanterelles at my grocery store so used creminis and some rehydrates porcinis. Super easy and really delicious!

This is a very pretty dish but the quality of the stuffing lacks. The bread, although brioche, is too heavy. Also, the miracle gravy is odd. It resembled the sausage gravy you would get with biscuits at a Texas truck stop. The squash is lost under this concoction. As a veteran vegetarian, I probably won’t make this recipe again. I really wanted this to recipe work!

I'm not sure why this is listed as 'gluten-free' when it calls for 2 cups of brioche or other bread -!