Roasted Squash with Quinoa and Wild Mushroom Gravy


  • 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.