12 slices high-quality bread
4 medium acorn squash, halved horizontally and seeded
1 tsp. salt
4 Tbsp. butter
2 medium onions, chopped
1 lb. mushrooms
2 large garlic cloves, minced
2 stalks celery, minced
Freshly ground black pepper to taste
1 tsp. sage
1 tsp. thyme
¼ cup lemon juice
½ cup minced walnuts
• Set the bread slices out on a baking sheet, uncovered, and let them dry overnight.
• Place dried bread slices in a food processor and pulse until medium-sized bread crumbs form. Set aside.
• Preheat the oven to 350 degrees.
• Oil a large, shallow baking pan and place squash on it cut-side down. Bake for 30 minutes or until tender.
• Turn cut-side up and sprinkle with salt. Bake for another 20 minutes. Remove from the oven and set aside.
• While the squash is baking, melt the butter over medium heat in a large skillet. Add the onion and sauté until translucent, about 5 minutes.
• Add the next 7 ingredients, sautéing until everything is tender, about 10 minutes.
• Add the walnuts and breadcrumbs to the saucepan. Adjust salt and pepper to taste. Remove from the heat and set aside.
• Fill each baked squash cavity with the prepared stuffing. Cover each squash with aluminum foil and bake until heated through, 20 to 30 minutes. Serve inside squash.