Mushroom Quinoa Stuffed Roasted Squash - alive magazine

Name: Mushroom Quinoa Stuffed Roasted Squash - alive magazine
Ingredients: 2 delicata or acorn squash, rind well washed; 2 Tbsp (30 mL) fresh sage leaves, divided; 2 tsp (10 mL) + 1 Tbsp (15 mL) extra-virgin olive oil, divided; 3/8 tsp (1.5 mL) salt, divided; 1/2 tsp (2 mL) freshly ground black pepper, divided; 1/2 cup (125 mL) uncooked tricolour or white quinoa, thoroughly rinsed and drained; 1 1/4 cups (310 mL) low-sodium vegetable stock, divided; 1/3 cup (80 mL) finely diced peeled shallots; 4 cups (1 L) diced white mushrooms; 2 garlic cloves, peeled and minced; 1 Tbsp (15 mL) chopped fresh thyme; 2 tsp (10 mL) apple cider vinegar; 1 1/2 cup (350 mL) finely chopped kale; 2/3 cup (150 mL) walnut pieces

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Sage is an excellent flavour companion for squash. When combined with the earthy flavours of mushroom and hearty quinoa, this filled squash makes for a…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

2 delicata or acorn squash, rind well washed
2 Tbsp (30 mL) fresh sage leaves, divided
2 tsp (10 mL) + 1 Tbsp (15 mL) extra-virgin olive oil, divided
3/8 tsp (1.5 mL) salt, divided
1/2 tsp (2 mL) freshly ground black pepper, divided
1/2 cup (125 mL) uncooked tricolour or white quinoa, thoroughly rinsed and drained
1 1/4 cups (310 mL) low-sodium vegetable stock, divided
1/3 cup (80 mL) finely diced peeled shallots
4 cups (1 L) diced white mushrooms
2 garlic cloves, peeled and minced
1 Tbsp (15 mL) chopped fresh thyme
2 tsp (10 mL) apple cider vinegar
1 1/2 cup (350 mL) finely chopped kale
2/3 cup (150 mL) walnut pieces