Stuffed Acorn Squash: Wild Mushroom Soup and Rosemary Biscuits

This is just a little something I tossed together for lunch today.     I made some wild mushroom soup yesterday which is one of my favorite things to make in the fall.  It has melted onions, herbs, ginger, ground nutmeg and a splash of cream.  Then I made some rosemary biscuits this morning and I thought, as I looked at the acorn squash, that roasting it with just a bit of butter and brown sugar would make a perfectly caramelized fall soup bowl.  And the biscuits…Well, let’s be honest here people; biscuits are always amazing.   It’s just that these are particularly amazing. They have a bit of rosemary and parmigiano-reggiano and then get dunked into the hearty and rich wild mushroom soup in bite sized pieces or whatever you prefer. The sweet roasted squash gets eaten in bits as you scoop away at the soup and biscuits adding just a hint of sweet to the savory, which I absolutely adore.  It’s pure fall comfort.


Stuffed Acorn Squash

Wild Mushroom Soup
  • 2 tablespoons olive oil
  • 1 3/4 cups diced sweet onions
  • bay leaf
  • 13.5 ounces mixed wild mushrooms, wiped clean, trimmed as necessary and chopped
  • 3 cloves of garlic, minced
  • 1-2 tablespoons butter
  • 1/4 cup white wine
  • 2 cups vegetable stock
  • 1 cup water
  • 1 tablespoon freshly grated ginger
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon rubbed sage
  • dash of freshly ground nutmeg
  • salt and pepper to taste
  • 1/4 cup cream or half and half
Rosemary Biscuits
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 stick of butter
  • 1 teaspoon rosemary
  • 1/4 cup grated parmigiano-reggiano cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon brown sugar
  • whole milk (about a cup)
Roasted Squash
  • acorn squash
  • butter
  • brown sugar
Directions: Wild Mushroom Soup

In a medium pot over medium low heat, add olive oil and onions. Cover and cook, stirring every three to five minutes until translucent.  Remove cover and add bay leaf, garlic, butter and mushrooms and stir every few minutes until the mushrooms are browned (this step takes awhile, so be patient with it, please).  Add wine, vegetable stock, water and ginger and turn heat to medium.  Bring to a simmer and add thyme, rosemary, sage, nutmeg and salt and pepper to taste.  Stir in cream.

Directions: Rosemary Biscuits

Preheat oven to three hundred fifty degrees fahrenheit.  Line a rimmed baking sheet with parchment paper. Whisk together flours and baking powder.  Cut butter into pea sized pieces and mix into dry ingredients until crumbly.  Add rosemary, parmigiano-reggiano, salt, pepper and brown sugar.  Stir in milk until a sticky batter forms (about a cup).  Drop spoonfuls onto prepared baking sheet and bake in preheated oven until they spring back when gently pressed and are golden on both the top and bottom side.

Directions: Roasted Squash

Preheat oven to four hundred degrees fahrenheit.  Note: If using squash as a serving bowl, you will need one per person.  Cut tops off of squash and clean out the insides of seeds and bits.  Combine one tablespoon of butter and one tablespoon of brown sugar per squash in a microwave safe bowl  and heat on high until melted and bubbling.  Score insides of squash with a knife in a checkerboard pattern.  Brush insides of each squash with the butter and sugar mixture.  Place squash on rimmed baking sheet and bake until tender enough that a fork easily goes through the flesh of the squash but it still holds its shape.

Directions: Stuffed Squash

Fill squash while warm with hot soup and top with bite sized pieces of biscuits.  Enjoy.


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12 Responses to Stuffed Acorn Squash: Wild Mushroom Soup and Rosemary Biscuits

  1. What a comforting combination!

  2. Whitney L. says:

    This sounds heavenly! I’m thinking about trying sage instead of rosemary in your biscuits…have you tried that, or any other herb?!

  3. I made something similar for dinner…stuffed with rice and mushrooms. Biscuits, soup. This will happen soon. Lovely!

  4. Katerina says:

    This is an amazing stuffing. I love mushrooms and the rosemary must have given a very special flavor to the biscuits!

  5. This look absolutely fabulous. Not only delicious but beautiful as well. I love the idea of stuffing biscuits in there. Definitely adding this to my fall must-try list!

  6. Kim Bee says:

    So pretty Kate. I would love something like this for lunch.

  7. Biscuits. It feels like I am saying something knotty. Doesn’t it? Biscuits. Biscuits. Biscuits. Sort of like I’ve stayed in bed a little too long on a weekday. Which can be totally worth it. Because that indulgent satisfaction of goodness on your lips and in your body just can’t be matched.

    These look amazing.

  8. Baker Street says:

    The stuffing sounds irresistible, Kate! Love the idea. Thanks for sharing.

  9. Dara says:

    This is gorgeous! I adore squash of all varities. So amazing.

  10. Becky James says:

    I love that you put rosemary in the biscuits; just beautiful! And the squash is perfect for Halloween, the colors are gorgeous! Sounds fantastic!

  11. Wow that looks fantastic – stuffed veges as the best 😀

    Choc Chip Uru

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