Butternut Squash Stuffed with Quinoa and Mushrooms - Recipe - Stoneledge Farm - Leeds, NY

Ingredients

• One 3 1/2-pound butternut 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
• 1/2 cup heavy cream
• 2 tablespoons maple syrup
• 1 garlic clove, crushed
• 2 thyme sprigs
• 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 oyster mushrooms, cut into 1-inch chunks
• 1/2 pound shiitake mushrooms, stems discarded and caps sliced
• 1/3 cup chopped parsley