Community recipe
Maple-Sage Acorn Squash with Mushroom Quinoa Filling
Roasted acorn squash becomes a cozy edible bowl for savory mushrooms, fluffy quinoa, kale, tart cranberries, walnuts, and feta. A touch of maple and sage gives the filling a warmly autumnal finish without making it overly sweet.
- Serves
- 4
- Prep
- 20 min
- Cook
- 45 min
- Difficulty
- easy
Get ready
Ingredients
- 2 acorn squash, scrubbed, rinsed, dried, halved, and seeded
- 2 tbsp olive oils
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 1 cup quinoa, rinsed and drained
- 1.75 cup vegetable broths
- 1 tbsp unsalted butter
- 8 oz cremini mushrooms, wiped clean and sliced
- 1 yellow onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 tsp dried sage
- 3 cup kales, rinsed, dried, stemmed, and thinly sliced
- 0.33 cup dried cranberry
- 0.5 cup walnut, roughly chopped
- 2 tbsp maple syrups
- 1 tbsp lemon juice, freshly squeezed
- 0.5 cup feta cheese, crumbled
Make it
Instructions
- 01
Heat the oven and prepare the squash
Arrange one rack in the center of the oven and heat it to 425°F. Line a rimmed baking sheet with parchment paper. Scrub, rinse, and thoroughly dry 2 each acorn squash; halve them from stem to base, scoop out the seeds and strings, and place the halves cut-side up on the lined baking sheet. Drizzle with 2 tbsp olive oil, then season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Rub the cut surfaces so they are evenly coated, turn the halves cut-side down, and roast until the flesh is tender when pierced with a paring knife and the cut edges are deeply golden, 35 to 40 minutes. | Why: Lining the pan prevents sticking, while roasting cut-side down steams the squash interior and caramelizes its edges.
- 02
Cook the quinoa
While the squash roasts, place a fine-mesh sieve in the sink and rinse 1 cup quinoa under cool running water for 30 seconds; drain well. Put it in a medium saucepan with 1 3/4 cups vegetable broth and bring to a boil over medium-high heat. Cover, reduce to low, and simmer until the liquid is absorbed and the grains show tiny spirals, 15 minutes. Remove from the heat and keep covered for 5 minutes, then fluff with a fork. | Why: Rinsing removes quinoa's natural bitterness, and the covered rest finishes steaming the grains evenly.
- 03
Build the savory filling
Set a large skillet over medium heat. Melt 1 tbsp unsalted butter, then add 8 oz cremini mushroom and 1 each yellow onion. Cook, stirring occasionally, until the mushrooms release their moisture, the pan looks mostly dry, and the onion is soft and browned at the edges, 8 to 10 minutes. Stir in 2 each garlic clove and 1 tsp dried sage; cook until fragrant, 30 seconds. Add 3 cups kale, 1/3 cup dried cranberry, and 1/2 cup walnut. Cook, tossing, until the kale is wilted and bright green, 2 to 3 minutes. Season the mixture with the remaining salt and pepper to taste. | Why: Browning the mushrooms concentrates their savory flavor, giving the grain filling satisfying depth.
- 04
Finish, fill, and serve
Add the fluffed quinoa to the skillet along with 2 tbsp maple syrup and 1 tbsp lemon juice. Toss until the filling is glossy and evenly combined, then taste and adjust the seasoning if needed. Remove the roasted squash from the oven, carefully turn the halves cut-side up with tongs, and let them cool for 3 minutes. Divide the filling among the squash cavities and top with 1/2 cup feta cheese. Serve warm, with any extra filling alongside. | Why: Maple rounds out the earthy filling, lemon keeps it lively, and a brief cooling period makes the squash easier to handle.
