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7 October, 2017 by Ruthy Kirwan

Mushroom Quinoa Risotto Stuffed Acorn Squash

Creamy mushroom quinoa risotto stuffed baked acorn squash makes a perfect vegetarian main course- or vegan Thanksgiving side!

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Creamy quinoa risotto stuffed baked acorn squash make a perfect vegetarian main course! This filling dish is sure to warm any heart.

Mushroom Quinoa Risotto Baked Squash

Ruthy Kirwan
Swap the starchy rice for protein-packed quinoa in this easier-than-you’d-think risotto recipe!
I like using red quinoa but any color will work here. I used button mushrooms in all recipe testing but I’d like to try it with cremini or baby bella mushrooms, or something similar- to give those a try, too! Roasted acorn squash will hold in the fridge for up to 5 days.
When I’m reheating, I’ll put them back in the oven to warm them up and then top with the quinoa. Eaten together, the roasted squash is creamy and sweet, and the quinoa is creamy and nutty, and the whole dish is a perfect Fall meal.
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Prep Time 10 mins
Cook Time 1 hr 40 mins
Course Dinner

Equipment

  • 1 6 QT Pot with Lid

Ingredients
  

  • 2 acorn squash
  • 2 tablespoons olive oil
  • 8 ounces white button mushrooms
  • 1 yellow onion diced
  • 1 garlic clove minced
  • 1 cup quinoa
  • 3 cups chicken or vegetable broth
  • ½ cup grated parmesan cheese

Instructions
 

Prep Ahead:

  • Roast the acorn squash according to the instructions and set aside.
  • If desired, make the risotto according to the instructions. It will hold for up to 4-5 days in the fridge.
  • If making the risotto on serving day:
  • Dice onions and mushrooms and transfer to a resealable bag or container.
  • Mince the garlic and transfer to a resealable bag or container.

Prepare From Prepped:

  • Heat the olive oil over medium heat until shimmering, then ad the onion and mushroom.
  • Cook until the onion has begun to soften, about 3-5 minutes.
  • Add the garlic, quinoa, and broth and stir to combine.
  • Bring to a boil, then lower to a simmer.
  • Cook, uncovered, for 30-40 minutes, stirring occasionally, until all the liquid is absorbed.
  • Once the liquid is cooked off, stir in the parmesan.
  • Reheat the acorn squash in the oven until warmed through, or the microwave
  • Spoon the cooked risotto into the acorn squash and serve warm.

Make From Fresh:

  • Heat the oven to 350* and slice the acorn squash down the middle.
  • Remove the seeds with a spoon, then place the squash on a sheet pan.
  • Drizzle with olive oil, salt, and pepper and place the pan in the oven.
  • Bake 1 hour, or until the scorn squash has begun to brown on top and is cooked all the way through (with the tip of a knife going smoothly all the way through the squash)
  • Set aside until serving.
  • While the squash is cooking, make the quinoa: Heat the olive oil over medium heat until shimmering, then ad the onion and mushroom.
  • Cook until the onion has begun to soften, about 3-5 minutes.
  • Add the garlic, quinoa, and broth and stir to combine.
  • Bring to a boil, then lower to a simmer.
  • Cook, uncovered, for 30-40 minutes, stirring occasionally, until all the liquid is absorbed.
  • Once the liquid is cooked off, stir in the parmesan.
  • Spoon the cooked risotto into the acorn squash and serve warm.
Tried this recipe?Let us know how it was!
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Category: Dinner, Oven Baked, Vegetarian or VeganTag: quinoa, recipe, risotto, side, tomatoes, vegetarianCooking Type: Oven BakedMain Ingredient: Vegetarian or VeganMeal Type: Dinner

About Ruthy Kirwan

Ruthy Kirwan is a recipe tester and developer living in NYC with her two small kids and hard-working husband. She created Percolate Kitchen in 2016 to help busy people get their act together in the kitchen. Learn more at percolatekitchen.com/about

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Reader Interactions

Comments

  1. Shaina Wizov

    29 August, 2013 at 11:23 am

    Awesome idea, I think I might have to look into that! First gotta find me some sunchokes!

  2. Ruthy

    29 August, 2013 at 9:09 am

    LOL, thanks. “Regurgitated” is totally the correct word for what that chowder looked like. Can’t win ’em all, I suppose.

  3. Ruthy

    29 August, 2013 at 9:08 am

    Yes, try it! With or without the tomato. Quinoa is so fantastic, I’m eager to keep trying new risotto variations now. Let me know if you have a successful one!

  4. Ruthy

    29 August, 2013 at 9:07 am

    Hey maybe you can try a sunchoke risotto and have WAY more success than I ever could have!

  5. Ruthy

    29 August, 2013 at 9:07 am

    EW like that weird skin you get on the top of old pudding? Blech! But then, if it had worked, you would have been like, “I am a pot de creme GENIUS”. That’s how I feel about most recipes I attempt. They sound so good in my head!

  6. Ruthy

    29 August, 2013 at 9:06 am

    Haha I know! I’m crossing my fingers that more gets left behind. To help out, you know.

  7. Ruthy

    29 August, 2013 at 9:05 am

    LOL Actually it wasn’t BAD in chowder form, it just didn’t work- does that make sense? I’m definitely trying it again.

  8. Ruthy

    29 August, 2013 at 9:05 am

    Right? Just me doing my part for the community, no bigs.

  9. Ruthy

    29 August, 2013 at 9:04 am

    Thank you! Looking forward to checking out yours!

  10. Ruthy

    29 August, 2013 at 9:03 am

    Thank you! It’s a good dish to slllooowly move into Fall these days 🙂

  11. Ruthy

    29 August, 2013 at 9:03 am

    Thanks! It was pretty tasty risotto, to be honest- just not what I had been looking for originally. I’m excited to try out new ideas now! (Just more undying love for quinoa, honestly)

  12. Warm Vanilla Sugar

    29 August, 2013 at 7:39 am

    This looks awesome! Such a nice dish 🙂

  13. petal and plume

    28 August, 2013 at 10:17 pm

    looks amazing! your blog is fab.
    xx
    http://petalandplume.blogspot.com

  14. Consuelo Morcillo

    28 August, 2013 at 4:54 pm

    Quinoa risotto sounds fantastic to me! And these stuffed tomatos look delicious, what a lovely idea! :-*

  15. Joanne (eats well with others)

    28 August, 2013 at 1:54 pm

    I think you are totally warranted to “steal” that CSA haul! I mean…it would be pretty much a sin to let it rot and go to waste!

    This risotto-stuffed tomato thing kinda seriously genius.

  16. Eileen

    28 August, 2013 at 1:43 pm

    I’ve never eaten a sunchoke before at all! This definitely needs to happen–although perhaps not in chowder form. 🙂 And yay for tomatoes! So beautiful.

  17. Ashley Bee

    28 August, 2013 at 12:37 pm

    Yay for quiona! And stolen farm shares, hehe. These look like they turned out lovely 🙂

  18. kelly

    28 August, 2013 at 10:01 am

    Funny, because I think your photos are g-or-ge-ous! 🙂 Also, the sunchoke chowder story reminds me of the time (and by “the time” I mean 2 days ago) that I tried to make matcha pots de creme and they tasted like creamy grass with skin on top. GAG. Glad your tale had a happy ending!

  19. Shaina Wizov

    27 August, 2013 at 9:14 pm

    How funny, I was just asking one of my chefs at work about sunchokes the other day. I’ve never cooked with one, or even tried one, before. And quinoa risotto, why have I not thought of that?!? Two of my favorite things!! Even though it may have taken you a while to get where you want to be, it looks great!

  20. wearenotmartha

    27 August, 2013 at 9:13 pm

    I love everything about this! I’ve been toying with the idea of quinoa risotto for a while now, but wasn’t sure how it would end up. Putting it in a tomato was the perfect idea 🙂

    Sues

  21. Courtney @ Neighborfood

    27 August, 2013 at 8:35 pm

    Ummmm, hilarious. As usual. I guess in some ways it’s good that it didn’t taste amazing. I hate when I make something that tastes wonderful but looks like it was regurgitated in photos. Thankfully, the risotto looks lovely, and I’ve totally put the mental image of cat vomit from my mind…almost.

  22. Monet@anecdotesandapples.com

    27 August, 2013 at 7:15 pm

    Isn’t it amazing what some great produce can do? These pictures look amazing, and I am eager to try quinoa risotto now. What an interesting and new way to use my favorite grain!

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