stuffed acorn squash
This is one of our Thanksgiving standards at the Bowen house. While my parents and I love this as side dish full of umami - Joy will often make this the star of her plate.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Quantity: 4 servings
2 Acorn Squashes, halved
2 Tbsp Olive Oil, divided
1 pinch Sea Salt
1 pinch Black Pepper
1/2 cup Dry Quinoa, rinsed
1 cup Vegetable Broth
1 tsp Butter
1 Shallot, diced
8 oz Baby Bella Mushrooms, chopped
2 cloves Garlic, minced
4 Tbsp Grated Parmesan Cheese, divided
1/2 cup Balsamic Vinegar
1 Tbsp Pomegranate Juice
2 Tbsp Pomegranate Seeds
4 leaves Fresh Basil, chiffonade
1. Preheat oven to 375 degrees. Cut top of acorn squash off then place on the cutting board and cut in have along the vertical
axis (cutting the top off first makes the second one way easier, just be careful not to cut too much off). Scoop out seeds and
discard. Rub all sides with one Tbsp of olive oil then salt and pepper flesh side.
2. Place squash flesh side down on a parchment paper lined baking sheet and bake for 45 minutes.
3. While squash is baking, heat remaining olive oil and butter in a saute pan over medium heat. Once butter is melted, add
shallot and cook for 2-3 minutes until they are tender. Add mushrooms, garlic, a pinch of salt and a pinch of pepper, and
saute until mushrooms are tender. Set aside.
4. In a small sauce pan, add dry quinoa and vegetable broth and bring to a boil. Once boiling, reduce heat to a simmer, cover
and cook till broth is fully absorbed, usually about 10-15 minutes. Once fully cooked, add quinoa and 3 Tbsp of
Parmesan cheese to the mushroom mixture and mix thoroughly.
5. Remove baked squash halves from oven and fill the cavity with mushroom mixture. Top with remaining cheese and place
back in the oven for an additional 10 minutes.
6. In a small sauce pan, place balsamic vinegar and pomegranate juice over high heat and bring to a boil. Reduce to a simmer
and cook down for 10 minutes and then remove from heat. Sauce will tighten up as it is allowed to cool but is also good
right off of the stove.
7. Remove stuffed squash from oven, top with fresh pomegranate seeds, basil and balsamic reduction.