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This Spicy Sweet Quinoa Mushroom and Acorn Squash is a decadently delicious, vegetarian entree or side dish perfect for the holidays or weeknight dinners.
Acorn squash with its naturally mild, nutty, flavor blends well with the savory goodness of sautéed onions, and mushrooms. The rosemary butter sauce with cayenne is a rich, flavorful sauce that combines the aromatic, piney notes of fresh rosemary with a buttery base and a spicy kick from cayenne pepper. Add the goat cheese, quinoa and walnuts and you have a nutritionally complete, hearty, delicious meal, with a variety of appealing textures.
Edible bowls always make dinner more exciting-especially one that’s savory, sweet with heat!
Tip: Recipe calls for 3 large acorn squash but you can use 3 medium sized, and have a cup or so, of left over stuffing to enjoy.
Reviews:
COOK TIME 60 minutes
Course Dinner, Side
Cuisine American, Vegetarian
Serving 6 people
Ingredients:
| 1. | 3 large acorn squash halved lengthwise and seeded |
| 2. | 1 Tbsp. olive oil |
| 3. | 1 1/2 tsp. kosher salt |
| 4. | 7 Tbsp. salted butter |
| 5. | 1/3 cup maple syrup |
| 6. | 2 Tbsp. fresh rosemary, finely chopped |
| 7. | Sprinkle of cayenne-or more (optional) |
| 8. | 1 cup quinoa |
| 9. | 1 large shallot, finely chopped |
| 10. | 12oz. Shiitake or Baby Bella mushrooms, stems removed, and thinly sliced (purchase sliced mushrooms to save time) |
| 11. | 1/2 cup fresh parsley, finely chopped |
| 12. | 1/2 cup crumbled goat cheese |
| 13. | 1/2 cup toasted walnuts roughly chopped-Toasting is optional but it does bring out their natural oils, enhancing their rich, nutty, earthy flavor and providing a crispier texture. |
| 14. | 1/2 tsp black pepper |
Topping
| 1. | Pomegranate arils (optional) |
Directions:
Step 1. Prepare the Quinoa.
Rinse 1 cup of quinoa, drain, then add to saucepan with 1 1/2 cups of water. Bring to a boil, then lower to a simmer, cover pot and let simmer for 15-20 minutes. Set pot aside.
Step 2.
Preheat oven to 400 degrees.
Cut squash lengthwise and remove seeds. Place the squash on a large rimmed baking sheet, and rub olive oil all over, then sprinkle all halves with just a 1/2 teaspoon salt. Roast cut side down until tender, about 30 minutes.
Step 3.
While squash cooks, melt 5 tablespoons butter with the maple syrup, finely chopped rosemary, and a dash of cayenne (if using) in a small saucepan over low heat until combined.
Set aside until the squash is done.
Step 3.
After 30 minutes, remove squash from oven. Turn the squash cut-side up and brush with 2 tablespoons of the maple butter blend; 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 4.
Finely chop the shallot and slice the mushrooms.
Melt remaining 2 tablespoons of butter in a large skillet over medium-low heat. Add the shallots and cook, stirring, until softened and translucent about 8 to 10 minutes.
Increase the heat to medium high and add the sliced mushrooms and 1/2 teaspoon salt. Sauté mushrooms until most of the liquid they release has evaporated and the mushrooms are a deep golden brown, 10-15 minutes.
Step 5.
Finely chop parsley.
Roughly chop toasted walnuts.
In a large bowl, combine the quinoa, chopped parsley, goat cheese, walnuts, mushroom mixture and 1/2 teaspoon each of salt and pepper ,and toss.
Stuff into the squash halves and drizzle with the remaining maple butter.
Step 6.
Sprinkle lightly with pomegranate arils if using.
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