Quinoa and Mushroom Stuffed Acorn Squash is one of my favorite autumn dishes. This Vegan and Gluten Free recipe uses fresh local ingredients I received from my Philly Food Works farm share this week.
I’ve received so much great autumn harvest foods from my farm share these past couple months; I’ve got gourds galore! I’ve made Stuffed Delicata Squash, Acorn Squash and Smoked Gouda Pizza, Carnival Squash Chowder, and Southwest Butternut Squash Turkey Soup. Man, they’re all so good. I think the pizza and the Butternut Squash Turkey soup are tied for my favs. The cool thing about my Philly Food Works “Local Subscription” is the variety of fruits and vegetables in the box each week. I can check online to see what I’m getting but it still feels like I’m on Chopped every time I get the box home and open it up. So, what to make with this week’s box?
Baked Acorn Squash stuffed with Quinoa, Shiitake Mushrooms, Apples, Carrots, and Shallots.
This dish takes just about 45 minutes including time to preheat your oven. While the oven is warming up you can grab a small pot and get a 1/2 cup of quinoa and a cup of water started. You can also start chopping veggies. Get a nice big sharp chef’s knife and carefully chop the Acorn Squash in half. Then scoop out the guts and discard. Line a baking sheet with foil or parchment and lightly grease with oil. Season the squash and place them flesh side down on the sheet pan and bake for 30 minutes.
We’ve got quinoa simmering and squash baking – time to sauté some veggies. We’ll do this in three batches. Add a bit of oil to a pan and sauté some diced shallots and carrots with a big sprig of fresh rosemary. The rosemary will add flavor to the dish as we cook each batch of veggies with it but we’ll remove it before serving. Once the shallots and carrots are nearly tender set them aside on a plate. Add a bit more oil to the pan along with some diced apple – any apple will do. Cook the apple just until it starts getting brown on the edges and set aside with the carrots and shallots. Sauté the Shiitake just until they start to get tender. If they suck up too much oil or seem dry, add a couple tablespoons of water to the pan.
At this point the quinoa should be nice and fluffy. Combine it with the mushrooms and add the carrots, shallots, and apples all in to the same pan and turn off the heat. Have a taste of the stuffing to see if it needs any salt or pepper (yes, it does). You’ll want to add a little acid to this savory dish. Add a fresh squeeze of half a lemon or orange to mix in with the quinoa. I used a drizzle of Cranberry Orange Balsamic Vinegar over the plated meal.
Your Acorn Squash should be done in 30 minutes or so. Before you flip them over to stuff them, you can slice a bit off the bottom. Use a towel to hold the hot squash still and slice a small round off the bottom so they’ll sit flat on your plate. Flip them over and fill’ed up with your delicious Quinoa and Mushroom stiffing. Serve with a garnish of fresh rosemary.
Quinoa Mushroom Stuffed Acorn Squash
Yield 4 Servings
Quinoa and Mushroom Stuffed Acorn Squash is one of my favorite autumn dishes. This Vegan and Gluten Free recipe uses fresh local ingredients I received from my Philly Food Works farm share.
- 2 Acorn Squash, sliced in half and cleaned out
- 3/4 cup quinoa
- 1 1/2 cups water
- 2 carrots, diced
- 1 shallot, diced
- 1 apple, cored and diced
- 2 cups shiitake, sliced
- Fresh Rosemary
- Half a lemon or orange
- olive oil
- Preheat oven to 400°F. Line a sheet pan with foil or parchment and lightly grease with oil or cooking spray.
- Clean and cut acorn squash in half and scoop out seeds. Season with salt and pepper and place flesh side down on sheet pan. Bake for 30-40 minutes until flesh is tender and edges begin to brown.
- Add quinoa, water, and a pinch of salt to a small pot. Simmer on medium low until light and fluffy, stirring occasionally.
- Add a tablespoon of oil to a large pan and sauté shallot and carrots with a sprig of fresh rosemary until tender. Set shallot and carrot aside, leaving the rosemary in the pan. Add more oil to the pan and sauté the diced apple until it starts to brown on the edges. Set apple aside with carrots, add more oil to the pan and sauté shiitake mushrooms with rosemary. Add a bit of water when the pan becomes dry.
- Add the cooked quinoa to the pan with the mushrooms along with the carrots, shallots, and apples. Turn off the stove top. Taste for salt and pepper. Add a fresh squeeze of lemon or orange juice.
- Remove the acorn squash from the oven and allow to cool for 5 minutes. Use a towel to hold the squash and carefully slice a small round off the bottom of the squash. Flip over and fill with quinoa and mushroom stuffing.
- Garnish with fresh rosemary.
Get creative! Add nuts, seeds, raisins, or figs. This recipe is all vegan and gluten free but you could of course make some additions like pancetta, bacon, or sausage.