Create the Life You Love
Quinoa Stuffed Roasted Squash with Mushroom Gravy
Prep Time
15 minutes
Cooking Time
52 minutes
Yields
4 servings
Ingredients
Squash Ingredients
- 2 small winter squash (acorn, sweet dumpling, or carnival) halved and seeded
- Olive oil
- Sea salt
- 1 onion, peeled and diced small
- 2 celery stalks, diced small
- 1 tbsp. fresh parsley, minced
- 1 tbsp. fresh sage, minced, or 1 tsp. dried sage
- ¼ cup dried cranberries
- 1 cup red quinoa, rinsed
- 1½ cups chicken stock (or water)
- 1 tsp. real salt
- 2 dashes of freshly ground black pepper
Mushroom Gravy Ingredients
- 2 tbsp. butter (can use olive oil)
- 2 shallots, peeled and minced
- 1 cup button or cremini mushrooms, sliced thin
- 1 tsp. dried tarragon
- ½ tsp. real salt
- 1 cup veggie stock or chicken stock
- 2-3 tbsp. brown rice flour or other flour
- Sea salt and pepper to taste
Directions
Squash Instructions
- Preheat oven to 375°.
- Lightly oil the outside and inside of the halved squash.
- Season lightly with sea salt and roast, flesh side down for 45 minutes or until easily pierced with a fork.
- While squash is roasting, add 1 tbsp. olive oil into a frying pan and saute onion and celery for 3-5 minutes.
- Season with sea salt and fresh pepper.
- Add the parsley, sage, and cranberries and continue cooking for another 2-3 minutes.
- Add quinoa and stock and bring to a boil. Cover and reduce heat to simmer for 13-15 minutes.
- When the squash finishes cooking remove, it from the oven and set it on individual plates.
- Spoon quinoa mixture into squash and top with mushroom gravy.
Mushroom Gravy Instructions
- On medium heat, sauté butter, and shallots, with a pinch of sea salt for 1-2 minutes.
- Add mushrooms and tarragon, stock, and remaining salt, and cover.
- Cook mushrooms for 5-7 minutes.
- In two tbsp. cold water, dissolve the flour, and slowly add to the pot, stirring frequently.
- Cook for 3-5 minutes or until gravy thickens (more flour will make the gravy thicker).
- Season to taste.
Credit
https://andreabeaman.com/quinoa-stuffed-roasted-squash-with-mushroom-gravy/