Wild Mushroom & Sage Stuffed Acorn Squash – Rocky Mountain Olive Oil
When it’s cold outside, nothing says cozy like a stuffed squash that’s brimming with fall’s finest flavors. This recipe takes a roasted acorn squash, already sweet and caramelized, and fills it...
Ingredients
- 2 acorn squash, halved and seeds removed
- 1 cup quinoa, cooked
- 2 cups wild mushrooms, chopped
- 2 tbsp Rocky Mountain Olive Oil Wild Mushroom & Sage Infused Olive Oil
- 2 tbsp Rocky Mountain Olive Oil Cranberry Pear White Balsamic Vinegar
- 1 small onion, diced
- 2 cloves garlic, minced
- fresh sage leaves, chopped
- salt and pepper to taste
- toasted pecans for garnish
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