INGREDIENTS
2
Acorn squashes
8 oz
Baby bella mushrooms
2 cloves
Garlic
1
Shallot
1 cup
Vegetable broth
1/2 cup
Balsamic vinegar
1/2 cup
Quinoa, dry
1
Black pepper
1/4 tsp
Sea salt
1 tbsp
Olive oil, extra virgin
1 tsp
Butter
1 cup
Milk
4 tbsp
Parmesan cheese