"I love how out of control the vegetarian culture is in this city," says chef Kevin Kathman of Minneapolis's Barbette. To satisfy those diners, he stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms. For a more substantial dish, serve it with roasted root vegetables brushed with the same glaze.
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One 3 1/2-pound kabocha or buttercup squash—halved lengthwise, seeded and
cut into 6 wedges
Olive oil, for brushing
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1 tablespoon light brown sugar
2 tablespoons pure maple syrup
3 thyme sprigs
1/2 cup heavy cream
2 tablespoons maple syrup
1 garlic clove, crushed
2 thyme sprigs
3 tablespoons unsalted butter
1 shallot, minced, plus 2 shallots thinly sliced crosswise
1 bay leaf
4 thyme sprigs
2 1/2 cups water
Salt and freshly ground pepper
1 1/2 cups quinoa
2 tablespoons extra-virgin olive oil
1/2 pound oyster mushrooms, cut into 1-inch chunks
1/2 pound shiitake mushrooms, stems discarded and caps sliced
1/3 cup chopped parsley
How to Make It
Preheat the oven to 350°. 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.
In 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.
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.
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.
In 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.
Arrange 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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