What can I say? The white bean craze continues! This meal hits all those hearty seasonal spots, with its delicious, vegetarian goodness. Mushroom and White Bean Stuffed Squash By Holly Rodricks Makes 4 servings. Ingredients: 2 Acorn Squash, halved and seeded (Other, similarly-sized squash such as Carnival or Sweet Dumpling can be substituted.) Olive Oil 1-2 tbsp. Salted Butter 1/4 cup Red Onion, diced 1 clove Garlic, finely minced 1/2 lb. Baby Bella Mushrooms 1 cup White Beans, rinsed and drained 1 tsp. Whole Grain Mustard 1/8 tsp. White Pepper 1/2 Parmesan Cheese, grated Salt and Pepper to taste Instructions: Preheat oven to 375º. Lightly coat interior and exterior of all 4 Squash halves in olive oil. Sprinkle all over with Salt and Pepper. Set aside. In a frying pan, over medium heat, melt Butter. Add Onions and cook gently until partially translucent. Add Garlic and sauté until aromatic, 1-2 minutes. Add Mushrooms, White Beans, Mustard, White Pepper, and Salt to taste. Sauté for 2-3 minutes. Lay Squash, hollow-side up on rimmed baking sheet. Stuff with sautéed mixture and sprinkle generously with grated Parmesan. Bake for approximately 60 minutes, or until Squash is tender when pierced with a fork. Serve hot, with a side of roasted winter vegetables!