Squash Stuffed with Quinoa and Wild Mushrooms Recipe

Step 1Prepare the squash: Preheat the oven to 350 degrees F. Brush the squash with oil and season with salt and pepper; arrange on a baking sheet cut side down and roast for about 20 minutes, until lightly browned. Flip the wedges and roast for 20 minutes, until just tender.

Step 2In a saucepan, melt the butter with the sugar, maple syrup, and thyme. Cook over moderately low heat until the sugar has dissolved, about 3 minutes. Turn the squash skin side down and brush all over with the maple glaze. Roast for 10 minutes longer, until the squash is lightly browned and glazed.

Step 3Make the sauce: In a saucepan, whisk the cream with the maple syrup. Add the garlic and thyme and simmer over moderately high heat until reduced to 1/3 cup. Discard the garlic and thyme and keep warm.

Step 4Make the filling: In a medium saucepan, melt 2 tablespoons of the butter. Add the minced shallot and cook over moderate heat until softened, about 3 minutes. Add the bay leaf, thyme, and water and bring to a boil. Season with salt and pepper, then add the quinoa. Cover and cook over moderately low heat until the quinoa is tender and the water has been absorbed, about 15 minutes.

Step 5In a large skillet, melt the remaining 1 tablespoon of butter in the oil. Add the sliced shallots and cook over moderately high heat, stirring, until lightly browned. Add the oyster and shiitake mushrooms and cook until browned on the bottom, 3 minutes. Continue cooking, stirring occasionally, until the mushrooms are browned and tender, 6 minutes more. Stir in the quinoa and parsley and season with salt and pepper.

Step 6Arrange the roasted squash on plates. Fill each wedge with the quinoa stuffing, drizzle the sauce on top, and serve right away.

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