Ingredients:

• Olive oil
• Salt and pepper
• 2 small-medium butternut squash
• 1 tbsp butter
• 1 large shallot, diced
• 1-2 garlic cloves, grated
• 1 tbsp thyme
• 1-2 tsp rosemary
• ½ tsp grated fresh nutmeg (or ground nutmeg)
• 2 cups quinoa
• ½cup to ¾ cup grated Gruyère cheese
• Optional ingredients: ¼ cup toasted walnuts

Directions:

1. Pre-heat oven to 425°.
2. Decant Orinda Hayes Cabernet Sauvignon.
3. Cut squash in half lengthwise and scoop out seeds
4. Place on baking sheet cut side up and spray with olive oil and sprinkle with salt and pepper and then bake for about 45 minutes until fork-tender.
5. Set aside and decrease temp to 375°.
6. Meanwhile, heat a large skillet, add 1-2 tsp olive oil and 1 tbsp butter, and diced shallot and sauté until softened about 5 mins.
7. Add garlic, mushrooms, thyme and rosemary and cook until softened (you can use a splash of wine or water to deglaze the pan towards the end of cooking).
8. Turn off heat and season with about ¼ tsp freshly grated nutmeg (ground nutmeg is fine too), salt & pepper.
9. Once cool enough to handle, scoop flesh from butternut squash, being sure to leave enough flesh that there is a solid border to support the squash.
10. Combine butternut squash, mushroom mixture and quinoa and then stuff into shells. Top with cheese.
11. Return to oven for about 10 minutes until cheese is melted (the last two minutes you may want to turn up the oven to broil to brown the cheese).
12. Top with toasted walnuts, if desired.
13. Pour the Orinda Hayes Cabernet Sauvignon.

Enjoy it!