Mushroom Stuffed Squash

| 8/30/2018 8:59:00 AM

Mushroom Stuffed Squash

As the light changes, the leaves start to turn and the air hints at a touch of autumn, it’s time to harvest the bounty of the garden. Squashes are prolific producers yielding a generous crop that can be stored for use during the winter months and prepared many different ways. In summer they go on the grill, shredded into a recipe or chopped into a salad. I love them stuffed and baked especially on cool autumn days when warmth from the oven is a welcome thing. I stumbled by accident on a type of squash that can fit in either of these categories.

Each year I experiment with different types and plant favorites. I love acorn squash. I ordered what was supposed to be acorn squash. They thrived and started climbing the bean trellis. When the first fruits appeared I had a mystery in the garden. These were not acorn. They resembled pumpkins. I posted pictures online asking if anyone knew what they were. Many thought they were round zucchini. I cut one open thinking I would shred it up for a recipe. Not zucchini. Firm, hard and crisp, slightly sweet-some kind of squash.

I scanned my seed catalogs to see if I could identify. I think I grew ‘Tatuma’ which is both a summer and winter squash if left on the vine. Picked small it is similar to zucchini. If left to ripen it will change to a golden color.  It’s an heirloom popular in Latin dishes.

In any case, I had some cut squash to use so I made a mushroom stuffed Tatuma and sharing the recipe below.

This recipe is a variation on a basic stuffing recipe my mother, grandmothers and great grandmothers taught me as a child. It wasn’t written down. It is more about eyeballing the texture and tasting than measuring. I always wanted to help by tasting because I love stuffing. I’ve included approximate measurements for those who prefer a more exact recipe. The recipe can be altered to use any kind of herbs, grains, bread, croutons, nuts, meats or spices. I used mushrooms because I had them in my fridge. This makes 2-4 servings. 

Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).

Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters