Squash Recipes: Delicata Squash Stuffed with Wild Mushrooms and Herbs

Enjoy fall's harvest with this recipe for squash stuffed with mushrooms and herbs.


| September/October 2001


Delicata Squash Stuffed with Wild Mushrooms and Herbs
Serves 4 

Medicinal mushrooms such as maitake (Grifola frondosa) and shiitake (Lentinula edodes) contain polysaccharides known as beta glucans, which may be responsible for the fungi’s immune-stimulating benefits, ranging from fighting colds to thwarting cancer. Bulgur, a nutritious whole grain, may help reduce the risk of cancer and heart disease.

1/2 cup bulgur
1 cup shiitake mushrooms
1/2 cup maitake or portobello mushrooms
1 teaspoon olive oil
2 celery stalks, coarsely chopped
1 cup finely diced green beans
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely minced parsley
1 teaspoon dried oregano
1 teaspoon paprika
3/4 cup vegetable stock
2 delicata squash
1/2 cup water

1. Preheat oven to 350°F. Place bulgur in a medium saucepan. Add 1 1/2 cups boiling water and soak for 1 hour. Drain through a fine-mesh sieve over a bowl.

2. Clean mushrooms by wiping them with a damp paper towel. Dry thoroughly, slice, and set aside. Lightly oil a sauté pan with olive oil and 1/2 teaspoon of water. Add celery, green beans, and mushrooms and sauté over low heat for 4 to 5 minutes. While sautéing, add lemon juice, salt, and pepper. Continue to sauté for 5 minutes more, then remove from heat, and set aside in a large bowl.

3. Add bulgur, parsley, oregano, paprika and 1/4 cup vegetable stock to sautéed mixture. Toss well.





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