Preheat oven to 400°F.
Cut acorn squash in two then remove pulp and seeds.
Drizzle with olive oil generously, and then top with brown sugar, minced garlic, sage and Thai chili pepper. (Save some sage and garlic for the mushrooms).
Place squash on aluminum foil and bake for approx. 35-40 minutes.
If you’re making caramelized pecans, add 1 tbsp. of coconut oil to a small saucepan. Wait until sizzling, and then stir in raw pecans on low heat for about 2 mins. Add in maple syrup and continue stirring for another minute. Remove from heat and set aside to cool.
While squash is baking and pecans cooling, drizzle stovetop pan with olive oil, wait until heated, and then stir in a sprinkle of minced garlic and fresh sage.
Add mushrooms and cook over medium heat for approx. 10 minutes, stirring frequently.
Cook your Portobello Mushroom Burgers by lightly drizzling stovetop pan with oil, then cook for approx. 3 mins per side, following package directions.
Once cooked, chop burgers and pecans in small pieces then mix with dried cranberries.
Once squash is soft, stuff with mixture, drizzle lightly with olive oil, then place once again in oven for an additional 5 minutes.
Remove from heat and serve with mushrooms.
2 Sol Cuisine Portobello Mushroom Burgers
1 Acorn Squash
200 grams of button mushrooms, chopped
2-3 cloves of garlic, minced
1 Thai chili pepper, seeds removed and minced
1 sprig of fresh sage, minced
2 sprinkles of brown sugar
Handful of dried cranberries
Drizzle of olive oil
1 cup of raw unsalted pecans
1 Tbsp. of coconut oil
1/4 cup of maple syrup