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Quinoa and Mushroom Stuffed Acorn Squash
Acorn squash is a great choice for an easy weeknight dinner, especially when it doubles as a bowl for quinoa and lots of tasty veggies.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●saucepan
- ●skillet
- ●bowl
📝 Preparation Steps
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
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
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
Meanwhile, cook the quinoa according to the package directions.
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.
large shallot, finely chopped1
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.
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