I'm excited to bring this one tho the dinner table. It's such a great fall recipe that is bound to be a hit at the dinner table. On top of that its quite decorative. Enjoy!
3 tbsp flour
3 tbsp oil
2 cup veg broth
3 tbsp soy sauce
1 tsp dried sage
salt and pepper to taste
2 acorn squash or 1 winter squash
1 cup onions diced
1cup mushrooms slices
1 cup cranberries
1 cups spinach rolled up and cut into strips
1 cups quinoa
parsley for garnish
1. In a small sauce pan, make a roux by adding the oil and flour and cooking on medium high heat for 2-3 minutes or until the flour becomes blonde in color.
2. Whisk in the vegetable broth, slowly a little at a time so mix is smooth.
3. Add in the soy sauce, sage, salt and pepper at this time.
4. Mix well and set to the side.
1. Set oven to 400 degrees. Cut your winter squash to preference (either in half or with the top off) then scoop out seeds. Brush the inside of the winter squash with grapeseed oil and season with salt. Roast the squash in the oven for 45 mins or until fork tender then set to the side to rest.
2. While the squash is roasting go ahead and prep quinoa on the stove in a dutch over or deep pan. In a separate pan place oil on medium heat and cook onions until translucent. Add mushrooms and salt, pepper, thyme, rosemary, sage and sauté 2-3 minutes then add spinach and cranberries to the mix and cook for another 2-3 minutes mix thoroughly and continue to mix. If bottom starts to stick add a little more oil.
3. Add mushroom and spinach mix to the quinoa and mix thoroughly. Salt and pepper to taste. Turn off the heat and set to the side.
4. Once winter squash are done scoop your mix into squash and top with a gravy.