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Mushroom Stuffed Squash    Veg  HT  MC  55mins

 

Serves 4    Hot  Vegetarian  Vegan  Vegetables  Main Course  Gluten Wheat Dairy Free  Eggless

 

Ingredients

225g/8oz Mushrooms, quartered

2 Chillies, deseeded and finely chopped

2 Garlic Cloves, crushed

2 tbsp freshly chopped Sage

4 Whole Acorn Squashes

Olive Oil to drizzle

 

Instructions

 

1. Preheat the oven to 200C, 400F, gas Mark 6  and lightly oil a shallow oven proof dish.

 

2. Place the mushrooms, chillies, garlic and sage in a mixing bowl and mix well.

 

3.  Cut a slice off the top of each squash and scoop out the seeds. Trim the base of each squash so they stand upright  then fill the cavities with the mushroom mixture.

 

4. Stand the stuffed squashes in the oiled dish, drizzle a little oil over each,  cover with aluminium foil and bake for  about 40 minutes. Serve immediately.

 

 

More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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