Quinoa Stuffed Delicata Squash Rings with Mushrooms, Cranberries & Pecans
Recipe
Quinoa Stuffed Delicata Squash Rings with Mushrooms, Cranberries & Pecans
Total Time: 35 Minutes | Active Time: 5 Minutes | Serves 8
Ingredients:
- 1 medium sized delicata squash
- 6 Tbsp + 1 tsp olive oil, divided
- Salt and pepper
- ¾ dry quinoa
- 1½ cups vegetable stock
- 20 brussels sprouts, trimmed and thinly sliced
- 20 cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 Tbsp thyme leaves, divided
- 1 cup dried cranberries
- 1 cup pecans, roughly chopped
- Chopped fresh parsley for serving
Directions:
Preheat the oven to 425 degrees F. Cover a baking sheet with parchment paper.
Slice squash horizontally into ½ - ¾" rings. You should have about 13-15 rings. Using a knife, cut the seeds and stringy centers out and discard or save for another use. Spread rings evenly on the covered baking sheet.
Pour 3 Tbsp of the olive oil in a small bowl or shallow dish, and brush evenly over squash. Season with salt and pepper. Bake for 30 minutes, or until browned.
Meanwhile, combine the quinoa with the vegetable stock and 1 tsp of the olive oil in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer 20 mins. Remove from heat, fluff with a fork and set aside.
Meanwhile, heat the remaining 3 Tbsp olive oil in a large nonstick skillet over medium to medium-high heat. Add brussels sprouts, mushrooms, and garlic. Stir to combine. Season with salt and pepper and stir in 1 Tbsp of the thyme leaves. Saute until softened, about 8 minutes. Remove from heat.
Add the quinoa to the vegetable mixture along with the cranberries, pecans, and the remaining 1 Tbsp of thyme leaves. Taste for seasoning and add salt and pepper or more thyme as needed. I added a LOT of salt and pepper to my mixture.
Evenly divide the quinoa mixture among the squash rings, filling each center. Top with chopped fresh parsley.
Enjoy!
