Quinoa and Mushroom Stuffed Acorn Squash
Edible bowls always make dinner more exciting!
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
35 mins
Total Time:
1 hr
The best part is you can use whichever mushrooms you want or a mix of your favorite kinds!
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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 cup maple syrup
- 2 Tbsp. fresh rosemary, finely chopped
- 1 cup quinoa
- 1 large shallot, finely chopped
- 12 oz. shiitake and/or cremini mushrooms, stems removed, and thinly sliced
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup grated parmesan cheese
- 1/2 cup salted roasted almonds, roughly chopped
- 1/2 tsp. black pepper
Directions
- Step 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.
- Step 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.
- Step 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.
- Step 4Meanwhile, cook the quinoa according to the package directions.
- Step 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.
- Step 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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