Quinoa and Mushroom Stuffed Acorn Squash


 Quinoa and Mushroom Stuffed Acorn Squash

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

1Preheat 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. 

2Meanwhile, melt 5 tablespoons butter with the maple syrup and rosemary in a small saucepan over low heat. Set aside until the squash is done.

3Turn 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.

4Meanwhile, cook the quinoa according to the package directions.

5Melt 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.

6Combine 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.

 


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