Wednesday, October 28, 2015

Stuffed Acorn Squash with Asparagus, Mushrooms and Brie + Terrafirma Pieces on Sale!

Lately I have been trying to branch out and try to cook new veggies.  I often get in a rut and don't try new things.  This recipe is a first as I have never actually cooked an acorn squash before.  Spaghetti squash plenty of times but never acorn squash.   A few weeks ago I had a stuffed acorn squash for lunch while my mom was visiting and it totally inspired me.  I made up this combo but the possibilities are endless.  If you don't like quinoa use white or brown rice and any combo of veggies you love.  This would also be killer with some ground sausage added in.  I personally love the combo of the asparagus, mushrooms and brie.  They really pair together perfectly.  You get the crunch of the asparagus, the earthiness of the mushrooms and the creaminess of the Brie.  It is a great combination. This actually made enough filling to stuff another squash but I only bought two.  You could save the filling to have as a quinoa salad or make an extra squash, they save and reheat great.  It was also a very filling meat free dinner.  I wold serve this with a salad and some tasty wine for a tasty weeknight dinner.

|| S T U F F E D   A C O R N  S Q U A S H  W I T H  A S P A R A G U S + M U S H R O O M S + B R I E ||

- 2 acorn squash, cut in half and seeds removed
- 2 tablespoons butter
- 1 bunch asparagus
- 1 cup sliced baby bellas or really any mushrooms
- 1/2 white onion, diced.
- 1 cup quinoa, cooked
- 1 teaspoon red pepper flakes
- sliced brie

Preheat Oven to 400 degrees.  Cut acorn squash in half and remove all seeds.  Melt the butter and brush on the flesh side of the squash.  Season all with salt and pepper.  Place the 4 squash halves on a baking sheet flesh side up.  Bake 50-60 minutes until inside is tender.

Cook quinoa according to package.   I did one cup dried quinoa in 2 cups of water.  Bring to a boil then reduce heat and let simmer about 15 minutes.  Then fluff with a fork and season with salt and pepper.
Chop asparagus into about 1 inch pieces.  Coarsely chop mushrooms.  Heat about 2 tablespoons olive oil in a skillet and add onion, mushrooms, and asparagus.  Season with salt and pepper.  Cook about 10 minutes, stirring frequently.  Add in red pepper flakes.  Remove from heat and stir the veggies into quinoa.

Stuff each cooked acorn half with the quinoa veggie mix and top with about 2-3 thin slices of brie.  Bake another 5 minutes or so just to melt brie.

I had a sweet reader who was nice enough to alert me that several terrafirma pieces were on sale at JCrew.  You all know I LOVE terrafirma pieces.  They are hands down my favorite serving dishes.  Best part is they are dishwasher safe.  These are on sale + additional 40% with code FALLSALE. They are never on sale, trust me!
The dish above is a terrafrima platter and actually for the most part all of the dishes I use in my recipes post are:)  I ordered a few of the dessert bowls for entertaining!


Monica T. said...

This looks so delish! I have a lot of tiny squash I picked,I bet this recipe would be perfect for them! Thanks for sharing with us!

Chris Zavitz said...

Natalie can you honestly tell me if you feel better eating a more vegetarian diet? Or is psychological if you feel different?

Nathalia Washington said...

Have you ever considered writing a cookbook? I would totally buy it because you know good food and your display is gorgeous always!!