BBQ & Grill
Grilled Acorn Squash~ Mushroom & Asparagus
Bold blue cheese grilled until warm and slightly melted. An unusual but delicious appetizer with sharp, creamy, and smoky notes.
Ingredients:
- 4 acorn squash -- and,halved
- 1 cleaned
- 1 salt and pepper --,to taste
- 4 sprigs rosemary 4 t onions --,minced 4 t celery --,minced 4 t carrots --,minced 4 t olive oil
- 2 c vegetable stock
- 1 lb quinoa -- washed
- 2 lb fresh mushrooms -- wild 2 lb asparagus -- pencil
- 1 preferred
Directions:
- Rub acorn squash with salt, pepper, oil and rosemary vigorously, inside. Grill face down for 8 minutes. Turn over, put rosemary inside and cook, covered for
- 20 minutes.
- In a pot, place onions, celery, carrots and 1 tablespoon olive oil and cook. Add stock and quinoa and bring to a boil. Cover tightly and simmer for 10 minutes. Uncover squash, place quinoa mixture inside squash and cover. Cook for an additional 10 minutes.
- Lightly toss mushrooms and asparagus with olive oil, salt and pepper. Grill for 3 minutes on each side. Serve squash with quinoa inside and have mushrooms and asparagus flowing around.