Product Options


Home » Recipes » Savory Stuffed Squash with Toasted Hazelnuts
Share This:

Savory Stuffed Squash with Toasted Hazelnuts

Contender for the 2011 Spar for the Spurtle. This recipe was not tested by Bob's Red Mill. Gluten Free*, High Fiber, Low Sugar, Soy Free, Vegan.

  • 1 Acorn Squash medium-sized
  • 1/2 cup Steel Cut Oats
  • Olive Oil as needed
  • Unsalted Butter or Coconut Oil, as needed
  • 1 Shallot small-sized, diced
  • 1/4 to 1/2 tsp Sea Salt
  • 1 cup Chicken Broth (or Vegetable Broth)
  • 6 to 8 Mushrooms (large)
  • 1 Tbsp Sherry Cooking Wine
  • 1 Black Pepper to taste
  • 1 Tbsp Dried Dill
  • 1 Basil large-sized fresh handful chopped
  • 1/2 cup HAZELNUTS - WHOLE DRY ROASTED toasted, roughly chopped


Step 1

At least 6 - 8 hours before you plan to eat, soak 1/2 cup steel cut oats in 1/2 cup water to start softening the oats.

Step 2

To roast squash, rub halved, seeded acorn squash with coconut oil or butter. Roast, cut side up, in pan with 1/4-inch water in bottom. Roast at 375°F for 50 - 60 minutes, until soft and lightly browned.

Step 3

Meanwhile, in medium saucepan with lid, heat a combination of 1 Tbsp olive oil and 1 Tbsp butter (or 1 Tbsp olive oil and 1 Tbsp coconut oil for dairy free) over medium-high heat. Add one small diced shallot and 1/4 - 1/2 tsp salt and saute for 1 - 2 minutes. Add the soaked oats plus any soaking liquid that remains, then add 1 cup chicken or vegetable stock. Cover and cook for 10 minutes.

Step 4

Meanwhile, thickly slice 6 - 8 large mushrooms. Lightly oil a skillet and place over medium heat. Place sliced mushrooms in a single layer and let sizzle for 5 minutes. Flip once and cook for another 5 minutes.

Step 5

After porridge has cooked covered for 10 minutes, uncover and stir occasionally for 5 minutes. Add 1 Tbsp sherry, stir for 2 more minutes. Add black pepper to taste, 1 Tbsp dried dill, and a big handful of chopped fresh basil to the pot. Stir. Turn off heat, add the pan-roasted mushrooms, and stir.

Step 6

Fill the roasted squash halves with porridge and top each half with toasted hazelnuts.

Serves 2 - 4.


*Use our Gluten Free Steel Cut Oats to make this recipe Celiac friendly.
Savory Stuffed Squash with Toasted Hazelnuts

Servings: 4


(Not yet rated)

Products Used in this Recipe

Heart Health Month
Steel Cut Oats

View Details »
Baking Aids
Sea Salt

View Details »
Baking Aids

View Details »

Ratings & Comments

5 Stars  0%  0
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

(Not yet rated)

Write A Review »

Connect With Bob's Red Mill

Sign Up For Our Newsletter