Stuffed Acorn Squash With Mushroom Gravy | Recipe Cart
Stuffed Acorn Squash with Mushroom Gravy | Cooking.nytimes.com. Indulgent brioche and chanterelles in a flavorful gravy make this recipe special. Perfect for a cozy dinner!
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Cooking tools:
- Saute pan
- Stove
- Oven
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Baking sheet
- Parchment paper
- Refrigerator
Ingredients
- 1 tablespoon unsalted butter
- 1/2 cup finely diced celery
- 1 cup finely diced white onion (about 1 small)
- 1 vegetable bouillon cube
- 1/4 cup white wine (like Pinot Grigio)
- 1 cup chanterelles, torn into strips
- 1/4 cup finely diced dried apricots
- Sea salt flakes and cracked black pepper (to taste)
- 2 cups brioche or good-quality white bread, torn into pieces
- 2 large eggs (beaten)
- 1 large acorn squash (or two small)
- 1 tablespoon olive oil
- Miracle Mushroom Gravy ( see recipe)
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