- 2 winter squash (acorn, sweet dumpling, carnival, etc) 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 squash halves. Season lightly with sea salt and roast, flesh side down, 45 minutes or until easily pierced with a fork. While the squash is roasting heat a sauté pan. Add 1 tbsp. olive oil and saute onion and celery 3-5 minutes. Season with sea salt and fresh pepper. Add 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 13-15 minutes. Remove cooked squash from the oven and set on individual plates. Spoon quinoa mixture into squash and top with Wild Mushroom Gravy.
Wild Mushroom Gravy
- 1 tbsp. butter
- 2 shallots, peeled and minced
- ½ cup cremini mushrooms, sliced thin
- 1/4 cup maitake mushrooms, sliced thin
- ½ tsp. dried tarragon
- ¼-½ tsp. real salt
- 1 cup water, veggie stock or chicken stock
- 1-2 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 stock or water. In two tbsp. cold water, dissolve the flour and slowly add it to the pot, stirring frequently. Cook 3-5 minutes or until gravy thickens. Season to taste.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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