This vegetarian squash recipe is just heavenly. It combines the world of sweet and savory flavors in the most satisfying way by pairing wild mushrooms, shallots, and fresh herbs with a slightly sweetened kabocha squash and creamy sauce.
Recipe by: Kevin Kathman
INGREDIENTS
SQUASH
- 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
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 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
For full recipe click here.
The featured image is a stock photo meant to represent this dish.
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