Wild Mushrooms, Red Quinoa & Delicata Squash come together in this Amazing Side Dish!

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Healthy with a touch of decadence is how I would describe this dish. The squash is roasted tender and basted with a buttery maple glaze. The mushrooms are nicely browned with sautéed shallots and combined with the quinoa. Each ingredient is individually flavored with fresh thyme and it all comes together with a thyme & garlic scented maple-cream sauce drizzled on top. Yes, I call that a touch of decadence and it is amazing!

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If you’re not familiar with delicata squash, you will be glad to hear that you don’t need to peel it. Once seeded, the whole thing is edible and quite delicious! Its cream colored with green stripe exterior also makes a beautiful presentation.  

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This made a sensational side dish for my Spice-Rubbed Salmon. I could also easily see it as a main entree with a side salad for a lighter meal. Pair it with a starter soup and salad for something a little heartier. In any case, it was a home run and will be going on my list of repeat recipes! 

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Delicata Squash with Wild Mushrooms & Red Quinoa

Serves 6
Ingredients
  • 2 delicata squash, halved lengthwise, seeded and sliced crosswise into 3/4″ slices
  • 2 tablespoons olive oil plus more for brushing
  • 5 tablespoons unsalted butter
  • 1 tablespoon light brown sugar
  • 4 tablespoons pure maple syrup
  • 1/2 cup heavy cream
  • 9 thyme sprigs
  • 1 garlic clove, lightly smashed whole
  • 1 shallot minced plus 2 shallots thinly sliced
  • 1 bay leaf
  • 1 cup red quinoa
  • 1 pound wild mushrooms (I used oyster and shitake)
  • 1/3 cup chopped parsley
  • kosher salt and freshly ground pepper
Instructions
  1. Preheat oven to 400°
  2. Brush the squash will oil on both sides and season with salt and pepper; arrange on a baking sheet and roast for 20-30 minutes, turning half way through, until almost tender.
  3. In a saucepan, melt 2 tablespoons butter with the brown sugar, 2 tablespoons maple syrup and 3 thyme sprigs. Cook over moderately low heat until the sugar has dissolved, about 3 minutes. Baste the squash pieces with the sugar mixture and roast for about 10 minutes longer, until lightly browned and glazed.
  4. In a small saucepan, whisk the cream and 2 tablespoons maple syrup. Add the garlic clove and 2 thyme sprigs and simmer over medium heat until reduced to 1/3 cup. Discard the garlic and thyme and keep warm.
  5. In a medium saucepan, melt 2 tablespoons of butter. Add the minced shallot and cook over moderate heat until softened, about 3 minutes. Add the bay leaf, thyme and 1 3/4 cups 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 absorbed, about 15 minutes.
  6. In a large skillet, heat the remaining tablespoon butter and 2 tablespoons oil. Add the sliced shallots and cook over medium heat, stirring, until lightly browned. Add the mushrooms and cook until browned on the bottom, 3 minutes without stirring. Continue cooking, stirring occasionally, until the mushrooms are browned and tender, about 6 minutes more. Stir in the quinoa and parsley and season with salt and pepper.
  7. Arrange the roasted squash on a platter at one end. Add the quinoa mixture to the other end overlapping the edge of the squash in the middle. Drizzle some of the sauce on top and pass the rest of the sauce at the table. Serve right away.

(click here) for printable recipe

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