Quinoa Mushroom Stuffed Acorn Squash

1 cup Quinoa & Mushroom Stuffing
¼ cup Vegetable Stock
Salt & Pepper to taste
1-2 tbsp Butter
1 Roasted Acorn Squash
1 oz Crumbled Goat Cheese
1-2 fl oz Lemon Caper Beurre Blanc

Reheat quinoa & mushroom stuffing in a sauté pan. Add vegetable stock and salt & pepper to taste. Add butter and combine well. Fill cavity of warm pumpkin or squash with quinoa mushroom mix. Top with crumbled goat cheese and drizzle with beurre blanc.

Makes – 1 serving

Quinoa and Mushroom Stuffing

3 cups Sliced Leeks
1 tbsp Canola Oil
3 cups chopped Cremini Mushrooms
8 caps chopped Portabella Mushrooms
½ cup Black Quinoa
½ cup Golden Quinoa
3 cups Water
2 tbsp Salt (or to taste)
1 tbsp chopped Fresh Tarragon

Saute leeks in canola oil until soft. Add mushroom and sauté until cooked through. Add quinoa, water, tarragon and salt to taste. Cover and simmer until quinoa is cooked through; about 30 minutes (water should be absorbed).

Makes – 3 cups

Roasted Acorn Squash

1 each Acorn Squash or Mini Pumpkin
1 tbsp Canola Oil
Salt & Pepper to taste

Remove top and scoop out seeds. Rub with oil an season with salt and pepper.Place cut side down on a baking sheet and bake at 350 degrees until soft.

Makes – 1 each

Lemon Caper Beurre Blanc

2 cups Chardonnay
2 tbsp minced Shallots
Juice from one lemon
2 tbsp Capers
3 ½ sticks Butter
2 tbsp Heavy Cream
1 tsp chopped Fresh Italian Parsley
Salt to taste

Add wine, shallots and lemon juice to sauce pan. Reduce by 3/4.Add capers and heavy cream and reduce by 1/2. Remove from heat and slowly add butter, a little at a time. Whisk to incorporate as you add butter. Finish with parsley and salt.

Makes – 1 cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.