Cedar Plank-Roasted Stuffed Squash

Cedar Plank-Roasted Stuffed Squash

Cedar Plank-Roasted Stuffed Squash

Cedar Plank-Roasted Stuffed Squash

Cedar Plank-Roasted Stuffed Squash

Course Side Dish

Ingredients
  

  • 1/2 cup quinoa, cooked using veggie stock
  • 5 baby bella mushrooms, sliced
  • 1 leek, chopped and washed, white and green parts
  • 1/2 honey crisp apple, cut into half inch pieces
  • 3 oz goat cheese
  • 1/3 cup whole walnuts
  • 1 medium acorn squash, sliced and seeds removed
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp oregano
  • 1/2 tsp dried parsley
  • 1/2 tsp smoked paprika
  • Olive oil
  • Pomegranate for garnish
  • 1 cedar plank, soaked

Instructions
 

  • Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.
  • Rub the cut surface of the squash with a bit of olive oil, sprinkle with salt and pepper.
  • Place the cut sidesdown on the cedar plank
  • Roast for about 30 minutes or until tender; cooking time may vary dependingon the thickness of your squash.
  • Remove from the EGG; reserve the plank.
  • Place the walnuts in a small cast iron skillet and toast them in the EGG for about 10 minutes. Removeand chop.
  • In the small cast iron skillet, sauté the garlic, leeks, and mushrooms with a tablespoon of olive oil forabout 10-12 minutes.
  • Remove from heat and allow to cool.
  • Combine the quinoa, walnuts, apples, mushroom and leek mixture along with the seasoning blend.
  • Saltand pepper to taste.
  • Cut the goat cheese into small pieces and fold into the filling mixture, leaving smallchucks of cheese throughout the mixture.
  • Scoop the filling mixture into the cooked squash and placeback on the cooking plank, cut side up.
  • Cook on the EGG for 15 minutes or until warm throughout.
  • Serve with pomegranate seeds for an extra pop of flavor and color.
Keyword BIG GREEN EGG, Cedar Plank-Roasted Stuffed Squash, Recipes
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