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Herb Roasted Acorn Squash with Quinoa and Buttery Mushrooms

Prep Time15 minutes
Cook Time30 minutes
Servings: 4

Ingredients

Acorn Squash

  • 1 large acorn squash
  • 3 tablespoons butter
  • 2 garlic cloves - grated
  • 2 teaspoons minced fresh sage - or dried
  • 1 teaspoon chopped parsley

Quinoa

  • 1 cup dry quinoa - to make 3 cups cooked
  • 1 tablespoon chopped chives
  • 1 teaspoon black pepper
  • salt to taste

Buttery Mushrooms

  • 1 pound shiitake mushrooms
  • 2 tablespoon butter
  • 1 tablespoon minced parsley

Instructions

Acorn Squash

  • Preheat the oven to 400 degrees.
  • Cut the acorn squash in half and clean and scrape out the pulp and seeds. Cut the acorn squash halves in half. Place on the baking sheet cut side up.
  • In a small skillet melt the butter over medium-low heat, add the grated garlic and herbs and stir together. Heat together for 1-2 minutes or until fragrant.
  • Remove the butter from the heat and transfer it to a heat-proof bowl. Brush the acorn squash slices evenly with the herb butter.
  • Transfer to the oven and bake for 20-30 minutes or until the squash

Quinoa

  • While the acorn squash is baking, make the quinoa. Rinse the quinoa, put the quinoa in a fine-mesh strainer, and rinse under running water for at least 30 seconds.
  • Place 2 cups of water in a medium saucepan, bring to a boil and add quinoa. Cover and reduce heat to low, simmer for 15-18 minutes or until the water is absorbed.
  • Remove from heat and allow to sit for 5 minutes and then fluff with a fork. Stir in the chives, parsley, and pepper.

Buttery Mushrooms

  • While the quinoa is cooking, make the butter mushrooms. In the same small skillet that you used for the acorn squash butter, melt the butter over medium heat.
  • Add the mushrooms and stir to coat with butter. Cook mushrooms, stirring occasionally for 10-12 minutes or until tender. Add parsley and stir to combine.
  • To assemble, add quinoa over the acorn squash and add mushrooms on top.