Stuffed Baby Squash With Creamy Mushrooms Tarragon Recipes

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE

Acorn Squash Stuffed with Mushrooms and Rice image

These work as well on the Thanksgiving table as they do on a meatless Monday.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 1h

Number Of Ingredients 9

Ingredients

2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and pepper
3 tablespoons olive oil, divided
1/2 pound cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan (2 ounces)

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

Nutrition Facts : Calories 432 g, Fat 14 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

LEMON-ROASTED SQUASH WITH TARRAGON

Lemon-Roasted Squash with Tarragon image

Roasting really brings out the flavor of butternut squash and zucchini. I drizzle them with lemon juice, oil, garlic and seasonings, then pop them in the oven. -Carrie Farias, Oak Ridge, New Jersey

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 medium butternut squash (about 3 pounds), peeled and cut into 3/4-inch cubes
2 medium zucchini, halved lengthwise and cut into 3/4-inch slices
2 tablespoons lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons minced fresh tarragon

Steps:

Preheat oven to 425°. Place squash and zucchini in a shallow roasting pan. In a small bowl, whisk lemon juice, oil, garlic, salt and pepper until blended; drizzle over vegetables and toss to coat., Roast 20-25 minutes or until tender, stirring occasionally. Sprinkle with tarragon.

Nutrition Facts :

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