Quinoa and Mushroom Stuffed Acorn Squash

Quinoa and Mushroom Stuffed Acorn Squash

6 serving(s)

Ingredients

  • 3 large acorn squash

    halved lengthwise and seeded

  • 1 tbsp. olive oil
  • 1 1/2 tsp. kosher salt
  • 7 tbsp. salted butter
  • 1/3 c. maple syrup
  • 2 tbsp. fresh rosemary

    finely chopped

  • 1 c. quinoa
  • 1 large shallot

    finely chopped

  • 12 oz. shiitake and/or cremini mushrooms

    stems removed, and thinly sliced

  • 1/2 c. fresh parsley

    finely chopped

  • 1/2 c. grated parmesan cheese
  • 1/2 c. salted roasted almonds

    roughly chopped

  • 1/2 tsp. black pepper

Directions

  1. 1

    Preheat the oven to 400˚. Place the squash on a large rimmed baking sheet, rub all over with the olive oil and sprinkle with 1/2 teaspoon salt. Roast cut-side down until tender, about 30 minutes.

  2. 2

    Meanwhile, melt 5 tablespoons butter with the maple syrup and rosemary in a small saucepan over low heat. Set aside until the squash is done.

  3. 3

    Turn the squash cut-side up and brush with 2 tablespoons of the maple butter; reserve the remaining maple butter for serving. Return the squash to the oven and roast until slightly caramelized and very tender, 5 to 10 minutes more.

  4. 4

    Meanwhile, cook the quinoa according to the package directions.

  5. 5

    Melt the remaining 2 tablespoons butter in a large cast-iron skillet over medium-low heat. Add the shallot and cook, stirring, until softened and golden, 8 to 10 minutes. Increase the heat to medium high; add the mushrooms and 1/2 teaspoon salt. Cook, stirring, until golden, 4 to 6 minutes. Remove from the heat.

  6. 6

    Combine the quinoa, parsley, parmesan, almonds, mushroom mixture and 1/2 teaspoon each salt and pepper in a large bowl and toss. Stuff into the squash halves and drizzle with the remaining maple butter.

Quinoa and Mushroom Stuffed Acorn Squash

Quinoa and Mushroom Stuffed Acorn Squash

6 serving(s)

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About this Recipe

Looking for a hearty, comforting meal that's both satisfying and visually appealing? This Quinoa and Mushroom Stuffed Acorn Squash delivers a delightful blend of textures and savory-sweet flavors perfect for any occasion. It's a dish that feels both gourmet and homey, making it an ideal choice for a special dinner or a cozy weeknight meal.

This recipe shines by expertly combining earthy shiitake and cremini mushrooms with wholesome quinoa, all nestled within tender acorn squash. The touch of maple syrup and fresh rosemary in the stuffing elevates the dish, creating a memorable experience. Savory Parmesan cheese and the bright notes of fresh parsley complete a truly balanced flavor profile.

When you prepare this dish, you can anticipate a tender, naturally sweet acorn squash shell holding a rich and savory filling. Each bite offers the pleasant chewiness of quinoa, the robust umami of the mushrooms, and a delightful crunch from the salted roasted almonds. The fragrant fresh rosemary and parsley, along with the savory Parmesan, are enhanced by a subtle warmth from black pepper, contributing to a truly balanced and comforting dish.

Easily tailor this dish to your liking. Feel free to use a mix of shiitake and cremini mushrooms, or just one type depending on what's available and your preference for mushroom flavor. If you prefer a different nutty element, chopped pecans or walnuts would make excellent substitutions for the salted roasted almonds. For those who love fresh herbs, you could increase the amount of fresh parsley or rosemary to taste.

This substantial dish is ideal as a main course for a cozy dinner or as an impressive centerpiece for a holiday gathering. Serve the beautiful squash halves as is, allowing them to be the star of your plate.

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