Weelicious

For the Butternut Squash:
0 Preheat the oven to 400 degrees. Place the squash, cut side down, on a parchment lined baking sheet and bake for 45 minutes.
1 While the squash roasts, place the quinoa and broth or water in a medium size pot. Bring to a boil, reduce to a simmer and cover for 15 minutes or until water is absorbed and quinoa is tender.
2 While quinoa is cooking, heat a thin layer of oil in a large saute pan over medium high heat and saute the mushrooms for 4 minutes. Add the garlic cloves and saute one more minute or until mushrooms are golden and tender.
3 Place the walnuts on a baking sheet in the preheated oven and toast for 10 minutes or until lightly golden.
4 Add the sautéed mushrooms, walnuts and leaves of the thyme into the quinoa and stir to combine.
5 Spoon the quinoa mixture generously into each halved squash, lightly pressing down to fit more mixture.
6 Return the squash to the oven and bake for 10 minutes or until warmed through. Remove and drizzle with Italian Salsa Verde.
For the Italian Salsa Verde:
9 Place ingredients in a food processor and puree until smooth(ish).