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BUTTERNUT SQUASH - Squash Stuffed with Quinoa and Wild Mushrooms
Nb persons: 6
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| Squash Stuffed with Quinoa and Wild Mushrooms •F&W •STAFF-FAVORITE "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. | |
| SQUASH | |
| One 3 1/2-pound | kabocha or buttercup squash—halved lengthwise, seeded and cut into 6 wedges |
| Olive oil, for brushing | |
| Kosher salt | |
| freshly ground pepper | |
| 2 tablespoons | unsalted butter |
| 1 tablespoon | light brown sugar |
| 2 tablespoons | pure maple syrup |
| 3 | thyme sprigs |
| SAUCE | |
| 1/2 cup | heavy cream |
| 2 tablespoons | maple syrup |
| 1 | garlic clove, crushed |
| 2 | thyme sprigs |
| FILLING | |
| 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 | |
| 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 |
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.
SUGGESTED PAIRING
Ripe, fruit-forward Chenin Blanc.
FROM THE ALWAYS-HUNGRY GUIDE TO AROUND-THE-CLOCK EATING
PUBLISHED NOVEMBER 2011
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