The displays of brightly colored squash have been catching my eye at the grocery store since they first started debuting in early September. On my last trip to the grocery I was finally brave enough to take home an acorn squash and a couple of the more familiar butternuts. As much as I love the look of these guys as fall decorations, I regrettably admit, more often times than none, they end up going bad while sitting on my kitchen counter! Something about cutting through the tough exterior and seeding them always intimidates me when it comes time to cook them. This fall season I decided I would face my cooking fears and make a Pinterest worthy squash meal. After all, I don’t think there is a more perfect combination than a winter squash dinner on a cool fall night.
For all you squash newbies like myself it doesn’t get much easier than this recipe. Using a good sharp knife, each squash only requires one cut down the middle and some roasting. The filling can be made with whatever grains, veggies or herbs you have on hand, with the exception of the Shitake mushrooms, those are non-negotiable! They are my favorite component of this recipe and add such a nutty, earthy flavor to the filling, which compliments the sweetness of the squash perfectly in every bite. If you’re thinking about having a more plant-based Thanksgiving this year, I would give stuffed squashes a try! I hope you enjoy the recipe
Autumn Quinoa Stuffed Squash (V)
- 2 squash of your choice, cut length wise and seeds removed.
- ½ C of uncooked quinoa
- 1 cup Vegetable broth
- 1 large celery rib chopped
- 1 large carrot chopped
- 1 small yellow onion chopped
- 1 heaping cup of shitake mushrooms chopped
- 1 tbsp chopped fresh sage, plus extra for serving.
- 3 tbsp olive oil
- salt and pepper
- chopped scallions (optional)
- Preheat the oven to 400 degrees (F)
- Drizzle 1 tbsp of olive oil over the cut side of the squash, sprinkle each with salt and pepper and place cut side down on a baking sheet lined with parchment paper. Bake for 30-40 minutes or until fork tender. The cooking time will depend on the size of the squash.
- Meanwhile, rinse and drain quinoa. In a medium saucepan bring quinoa and vegetable broth to a boil, lower heat and simmer for 15 minutes. Remove from heat, do not lift lid and allow to sit for 5 minutes. Then fluff with fork.
- While your quinoa is cooking, in a large sauté pan heat remaining olive oil and sauté carrots and celery for 5 minutes. Add onion and mushrooms and continue sautéing until all veggies are soft, about 7 minutes.
- Stir in quinoa, sage and add salt and pepper to taste.
- Switch oven on to broiler. Leaving the squash on the baking pan, spoon ¼ of the mixture into the hollow of each squash.
- Return the pan to the oven and broil for two minutes. Top with fresh scallions and sage and enjoy!