Stuffed squash with Mushroom gravy

  • 2 small winter squash (acorn, amber, sweet dumpling or carnival) halved and seeded
  • Olive oil
  • Sea salt
  • 1 onion, peeled and diced small
  • 2 celery stalks, diced small
  • 1 tbsp. fresh parsley, minced
  • 1 tbsp. fresh sage, minced or 1 tsp. dried sage
  • ¼ cup dried cranberries
  • ¾ cup red quinoa, rinsed
  • 1½ cups water or chicken stock
  • ½ tsp. real salt
  • 2 dashes freshly ground black pepper

Preheat oven to 375°. Lightly oil the outside and inside of the halved squash. Season lightly with sea salt and roast, flesh side down for 45 minutes or until easily pierced with a fork. While the squash is roasting heat a sauté pan on medium/high. Add 1 tbsp. olive oil and saute onion and celery 3-5 minutes. Season with sea salt and fresh pepper. Add the parsley, sage and cranberries and continue cooking another 2-3 minutes. Add quinoa and water (or stock) and bring to a boil. Cover and reduce heat to simmer for 13-15 minutes. When the squash finishes cooking remove from the oven and set on individual plates. Spoon quinoa mixture into squash and top with Mushroom Gravy.

Mushroom Gravy

  • 1 tbsp. butter
  • 2 shallots, peeled and minced
  • ½ cup button or cremini mushrooms, sliced thin
  • ½ tsp. dried tarragon
  • ¼-½  tsp. real salt
  • 1 cup water or veggie stock
  • 2 tbsp. brown rice flour or other flour
  • Sea salt and pepper to taste

On medium heat, sauté butter, shallots and sea salt for 1-2 minutes. Add mushrooms and tarragon and sauté until mushrooms are lightly wilted (3-5 minutes). Add veggie stock. In two tbsp. cold water, dissolve the flour and slowly add to the pot, stirring frequently. Cook 3-5 minutes or until gravy thickens. Season again to taste.