1 acorn squash
3/4 cup portabello mushrooms, diced
1 green apple, diced
2 TBSP brown sugar
1/2 tsp freshly grated nutmeg
1/4 cup chopped hazelnuts
2 TBSP butter, melted
Preheat oven to 350. Cut the acorn squash in half length-wise. Bake face-down on a cookie sheet with raised sides for 45 minutes.
Scoop out the meat of the squash and mash with a fork. Mix with the mushrooms, apple, brown sugar, nutmeg and nuts. Spoon back into the shells. Drizzle with butter. Return to oven for 30 minutes and serve.
Notes: This made me feel so autumnal. And it came out with a nice combination of flavors.