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1
Preheat the oven to 350.
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2
Brush the squash with oil and season with salt and pepper; arrange on a baking sheet cut side down and roast for about 20 minutes, until lightly browned.
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3
Flip the wedges and roast for 20 minutes, until just tender.
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4
In a saucepan, melt the butter with the sugar, maple syrup and thyme.
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5
Cook over moderately low heat until the sugar has dissolved, about 3 minutes.
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6
Turn the squash skin side down and brush all over with the maple glaze.
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7
Roast for 10 minutes longer, until the squash is lightly browned and glazed.
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8
In a saucepan, whisk the cream with the maple syrup.
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9
Add the garlic and thyme and simmer over moderately high heat until reduced to 1/3 cup.
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10
Discard the garlic and thyme and keep warm.
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11
In a medium saucepan, melt 2 tablespoons of the butter.
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12
Add the minced shallot and cook over moderate heat until softened, about 3 minutes.
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13
Add the bay leaf, thyme and water and bring to a boil.
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14
Season with salt and pepper, then add the quinoa.
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15
Cover and cook over moderately low heat until the quinoa is tender and the water has been absorbed, about 15 minutes.
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16
In a large skillet, melt the remaining 1 tablespoon of butter in the oil.
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17
Add the sliced shallots and cook over moderately high heat, stirring, until lightly browned.
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18
Add the oyster and shiitake mushrooms and cook until browned on the bottom, 3 minutes.
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19
Continue cooking, stirring occasionally, until the mushrooms are browned and tender, 6 minutes more.
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20
Stir in the quinoa and parsley and season with salt and pepper.
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21
Arrange the roasted squash on plates.
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22
Fill each wedge with the quinoa stuffing, drizzle the sauce on top and serve right away.
