Stuffed Acorn Squash with Mushroom ‘Duxelle’ and Rosemary Chicken

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Traditionally mushroom duxelle is used in the making of beef wellington. It can also be used to thicken soups, as a spread on crostini, or filling for pastas. All it really refers to is a mix of shallots, thyme, mushrooms, very finely diced and cooked with butter. I have adapted this classic filling for a quick and cozy weeknight meal. And don’t worry, our knife skills in this recipe don’t have to be quite that of a French Chef, so a more rustic dice will do just fine.

Stuffed Acorn Squash with Mushroom ‘Duxelle’ and Rosemary Chicken

Serves 4 
Prep: 20 min
Cooking: 25 min
Total: 45 min
Beginner 

Ingredients: 

2 Acorn squash, halved with seeds and innards removed

2 Chicken breasts, baked, cooled, and diced 

16 oz. Baby Bella or Cremini mushrooms, diced 

3 Large shallots, minced

4 Cloves of garlic, peeled and minced

2 Tbsp. Fresh rosemary, roughly minced 

1 Lemon, sliced 

2 Tbsp. Red wine vinegar 

¼ Cup dried cranberries *no sugar or syrups added*

A dash of nutmeg

6 Tbsp. olive oil (2 for chicken, 2 for squash, and 2 for mushroom mix) 

Salt, TT

Pepper, TT

Method Of Prep: 

  1. Preheat the oven to 425°F.
  2. Place chicken breast on a sheet tray.
  3. Coat with olive oil, and season with salt, pepper, and 1 Tbsp. of your rosemary.
  4. Place a few lemon slices on top of the breasts, just enough to cover. Set aside while the oven finishes pre heating.
  5. While waiting, half and scoop out seeds in acorn squash.
  6. Place your 4 halves on a sheet tray open side up.
  7. Coat the inside of the squash halves with olive oil, then season with salt, pepper, and a dash of nutmeg.
  8. Put your sheet trays in the oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F, and the squash is cooked through enough to be soft when tested with a fork.
  9. While these are baking, heat a medium sauté pan on medium high heat.
  10. Add 2 Tbsp. of olive oil. Add in garlic and shallots and sauté for 3-5 minutes.
  11. Add in mushrooms and the other Tablespoon of rosemary. Cook until mushrooms are tender. Mushrooms will release their water while cooking, this is normal. Continue sautéing until most of that water evaporates starting to brown the mushrooms.
  12. Add in red wine vinegar to deglaze the pan, and get all those good caramelized garlic and shallot bits.
  13. Add in dried cranberries and stir.
  14. Taste and adjust seasoning as necessary.
  15. Remove squash and chicken from the oven.
  16. Let chicken breast sit for 5 minutes, remove the lemon slices, and dice.
  17. Add diced chicken to mushroom ‘duxelle’ mix and stir.
  18. Scoop some of the mixture into a squash half. Repeat until filling is gone and all squash halves are full.
  19. Serve immediately and enjoy! 

                

Nutrition Facts: 
Calories- 442
Carbs- 48.8 g
Protein- 21.9 g
Fat- 18.2 g