Food & Wine Recipe Find!

While on a trip to Florida recently I bought Food and Wine Magazine, obviously because they have great food ideas and here is what I found. I am SUPER excited to prepare this for my family for Thanksgiving!

Squash Stuffed with Quinoa and Wild Mushrooms
One 3 1/2 pound kabocha or buttercup squash, halved lengthwise, seeded and cut into 6 wedges
Olive Oil, for brushing
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1 tablespoon light brown sugar
2 tablespoons pure maple syrup
3 thyme sprigs
SAUCE
1/2 cup heavy cream
2 tablespoons maple syrup
1 garlic clove, crushed
2 thyme sprigs
FILLING
3 tablespoons unsalted butter
1 shallot, minced, plus 2 shallots thinly sliced crosswise
1 bay leaf
4 thyme sprigs
2 1/2 cups water
salt and freshly ground pepper
1 1/2 cups quinoa
2 tablespoons extra virgin olive oil
1/2 pound shiitake mushrooms, stems discarded and caps sliced
1/3 cup chopped parsley

TRY IT AND LET ME KNOW IF YOU LIKE IT!

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