Quinoa and Mushroom Stuffed Acorn Squash

• servings: 6 servings
• active time: 35 minutes
• total time: 1 hour

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

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.

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.

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.

Meanwhile, cook the quinoa according to the package directions.

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.

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.