Mushroom, Quinoa and Gruyere Butternut Squash Recipe
Oct 19, 2020
Posted by: Louis Zant

Ingredients:
- Olive oil
- Salt and pepper
- 2 small-medium butternut squash
- 1 tbsp butter
- 1 large shallot, diced
- 1-2 garlic cloves, grated
- 1 tbsp thyme
- 1-2 tsp rosemary
- ½ tsp grated fresh nutmeg (or ground nutmeg)
- 2 cups quinoa
- ½cup to ¾ cup grated Gruyère cheese
- Optional ingredients: ¼ cup toasted walnuts
Directions:
- Pre-heat oven to 425°.
- Decant Orinda Hayes Cabernet Sauvignon.
- Cut squash in half lengthwise and scoop out seeds
- Place on baking sheet cut side up and spray with olive oil and sprinkle with salt and pepper and then bake for about 45 minutes until fork-tender.
- Set aside and decrease temp to 375°.
- Meanwhile, heat a large skillet, add 1-2 tsp olive oil and 1 tbsp butter, and diced shallot and sauté until softened about 5 mins.
- Add garlic, mushrooms, thyme and rosemary and cook until softened (you can use a splash of wine or water to deglaze the pan towards the end of cooking).
- Turn off heat and season with about ¼ tsp freshly grated nutmeg (ground nutmeg is fine too), salt & pepper.
- Once cool enough to handle, scoop flesh from butternut squash, being sure to leave enough flesh that there is a solid border to support the squash.
- Combine butternut squash, mushroom mixture and quinoa and then stuff into shells. Top with cheese.
- Return to oven for about 10 minutes until cheese is melted (the last two minutes you may want to turn up the oven to broil to brown the cheese).
- Top with toasted walnuts, if desired.
- Pour the Orinda Hayes Cabernet Sauvignon.
Enjoy it!
Nov 14, 2020 • Posted by Jen Tramer
Yum—- Thanks Mere!
And thank you for sharing your educational blogs. What an awesome challenge.