Quinoa and Mushroom Stuffed Acorn Squash

Quinoa and Mushroom Stuffed Acorn Squash

from thepioneerwoman.com
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.