Roasted Acorn Squash with Quinoa Stuffing and Gravy

serves 4 - 8 (depending on the size of squash)

prep time: 30 minutes

cooking time: 35 minutes

1 acorn squash, washed

1 -2 tbsp olive oil

1/2 cup dry quinoa

1 cup broth

1/4 onion, diced

2 cups mushrooms, chopped

1 tbsp unsalted butter

1 tbsp fresh thyme, chopped

1 tbsp fresh sage, chopped

1/4 cup dried cranberries

2 tbsp unsalted butter

2 tbsp all-purpose flour

2 cups broth

1/4 cup chopped hazelnuts

Preheat the oven to 450ºF.

Line a baking sheet with aluminum foil. Cut the acorn squash in half and remove the seeds. Cut each half into quarters, so you are left with eight pieces. Rub the squash with olive oil and lay flesh side down onto the baking tray. Bake for 35 minutes, flipping the squash half-way.

While the squash cooking, place the quinoa and broth into a medium saucepan. Bring to a boil. Reduce the heat and cover. Simmer until the broth has dissolved - roughly 15 minutes. Remove from the heat and let sit for 5 minutes covered. Remove the lid and fluff with a fork.

In a frying pan set to medium, saute the onions and mushrooms in butter until translucent. Add the thyme and sage and continue to fry until caramelized. Add the quinoa and cranberries, and continue cooking for a few minutes.

In a small saucepan, set to low-medium heat, add the butter and flour. Cook for a few minutes until it becomes a paste and starts to pop and sizzle. Slowly whisk in 2 cups of broth. Bring to a boil, stirring occasionally, until thickened.

Place the squash onto a serving plate. Top with stuffing, chopped hazelnuts, and drizzle with gravy. Serve warm.