Best Bites: Mushroom and quinoa stuffed mini gourds
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These mushroom and quinoa stuffed gourds are the perfect savory dish for the fall. Check out the recipe on Best Bites!
- 6 acorn squash
- 2 C uncooked quinoa
- 4 C vegetable broth
- 2 Tbsp plus 2 tsp olive oil
- 8 oz sliced button mushrooms
- 8 oz shiitake mushrooms
- 2 C chopped leeks
- 2 clove minced garlic
- ¼ tsp rosemary
- ½ tsp thyme
- 2/3 C dry white wine
- salt and black pepper to taste
- Preheat the oven to 400º F. Meanwhile, cut the tops off of 6 acorn squash and remove the seeds. Lightly brush olive oil over the insides and outsides of the pumpkin bottoms and tops and season with salt and pepper to taste. Bake for 25-30 minutes with the tops on the squash. They are done when the inner flesh is tender.
- After placing the squash in the oven, make the quinoa. First rinse the quinoa well and then combine 1 cup of quinoa in a sauce pan with 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook covered until all of the liquid is absorbed. This will take 15 to 20 minutes.
- Meanwhile, sauté the mushrooms and leeks in 2 teaspoons of olive oil for about 5 minutes, or until tender. Add the garlic, rosemary, and thyme to the pan and cook 1 more minute. Next, add the white wine and cook until the wine is mostly evaporated. Season with the salt and pepper. By now the quinoa should be done cooking. Measure 2 cups of cooked quinoa into the skillet with the mushrooms and leeks. Stir to evenly combine.
- Remove the cooked squash from the oven and spoon the quinoa pilaf evenly into each squash. Consider garnishing with a little parsley for added color. Serve immediately.
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