2 medium butternut squash
4 tablespoons olive oil, separated
Salt and pepper
1 yellow onion, diced
1 rib celery, diced
3 cloves garlic, minced
1 cup button mushrooms, diced
½ cup quinoa, cooked
½ teaspoon cinnamon
½ teaspoon honey
½ cup walnuts, chopped
½ cup dried cranberries
Preheat the oven to 400 F.
Cut each butternut squash in half lengthwise. Remove the seeds, and place on a baking tray lined with aluminum foil. Drizzle or spray with 2 tablespoons of the olive oil and season with salt and pepper.
Roast for 30-40 minutes, flipping after 15 minutes, or until the squash is tender all the way through when poked with a fork. Remove from the oven, and set aside to cool slightly. Do not turn the oven off.
Once cool, scoop out all but about ½ inch of the squash flesh and set aside.
Heat the remaining olive oil in a medium saucepan over a medium heat. Add the onion, celery, garlic and mushrooms, and sauté until everything has begun to soften and brown, about 5 minutes. Add the quinoa, spices and honey, and stir well until everything is heated through.
Remove from the heat, and add the squash flesh, walnuts and cranberries. Stir well, breaking up the pieces of squash as you do so, until everything is well-combined.
Spoon the filling back into the squash halves, and return to the oven for an additional 5 minutes before serving.