Quinoa stuffed delicata squash rings with mushrooms, cranberries, and pecans

• Vegan
• Gluten free

• Produce

  • 20 Brussels sprouts
  • 1 cup Cranberries, dried
  • 20 Cremini mushrooms
  • 1 Delicata squash, medium sized
  • 3 cloves Garlic
  • 1 Parsley, fresh
  • 2 tbsp Thyme, leaves

• Canned Goods

  • 1 1/2 cups Vegetable stock

• Pasta & Grains

  • 3/4 Quinoa, dry

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 6 1/3 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Pecans

Found on rhubarbarians.com

Description

Ingredients

• 1 medium sized delicata squash
• 6 Tbsp + 1 tsp olive oil, divided
• Salt and pepper
• ¾ dry quinoa
• 1½ cups vegetable stock
• 20 brussels sprouts, trimmed and thinly sliced
• 20 cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 Tbsp thyme leaves, divided
• 1 cup dried cranberries
• 1 cup pecans, roughly chopped
• Chopped fresh parsley for serving

Directions

• Preheat the oven to 425 degrees F. Cover a baking sheet with parchment paper.
• Slice squash horizontally into ½ - ¾ rings. You should have about 13-15 rings. Using a knife, cut the seeds and stringy centers out and discard or save for another use. Spread rings evenly on the covered baking sheet.
• Pour 3 Tbsp of the olive oil in a small bowl or shallow dish, and brush evenly over squash. Season with salt and pepper. Bake for 30 minutes, or until browned.
• Meanwhile, combine the quinoa with the vegetable stock and 1 tsp of the olive oil in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer 20 mins. Remove from heat, fluff with a fork and set aside.
• Meanwhile, heat the remaining 3 Tbsp olive oil in a large nonstick skillet over medium to medium-high heat. Add brussels sprouts, mushrooms, and garlic. Stir to combine. Season with salt and pepper and stir in 1 Tbsp of the thyme leaves. Saute until softened, about 8 minutes. Remove from heat.
• Add the quinoa to the vegetable mixture along with the cranberries, pecans, and the remaining 1 Tbsp of thyme leaves. Taste for seasoning and add salt and pepper or more thyme as needed. I added a LOT of salt and pepper to my mixture.
• Evenly divide the quinoa mixture among the squash rings, filling each center. Top with chopped fresh parsley.
• Enjoy!