My daughter, Zoe, asked me if I could make some more acorn squash. I usually stuff it with sausage, peas and onions, but I found this Mario Batali recipe using mushrooms and cheese that looks really good.
Zucca al Forno
Acorn Squash Stuffed with Mushrooms & Cheese
7 Tbs unsalted butter
2 onions, cut into fine dice
¾ lb fresh mushrooms, thinly sliced
Salt and freshly ground black pepper
3 cups mascarpone
¾ lb Emmentaler, grated
¼ lb Parmigiano-Reggiano, grated
3 whole eggs, beaten
1½ tsp freshly grated nutmeg
8 slices white bread, cut into 1-inch squares
2 large acorn squash, seeds and strings removed, caps reserved
In a medium sauté pan, heat 3 tablespoons of the butter, add the onion and mushrooms, and sauté until they soften and the onions release their juices. Add salt and pepper, to taste, and set aside.
Preheat the oven to 375 degrees F.
In a large bowl, combine the mascarpone, Emmentaler, Parmigiano-Reggiano, eggs, and nutmeg, and stir well. Season with salt and pepper and stir in the onions and mushrooms.
In a sauté pan, melt the remaining butter and toss in the bread cubes, cooking over high heat until they are crisp.
Place the squash in a baking dish and, using a total of a third of the cheese mixture, stuff the bottom of each of the squash. Using a total of half of the bread cubes, place them in even quantities into each of the squash. Top the bread cube layer with more of the cheese mixture, then the remaining bread cubes, and the remaining cheese. Replace the top on the pumpkin and roast 1½ hours in the oven, until the flesh is very soft. Remove from the oven, let cool for a few minutes and scoop out the cheese and flesh to serve.