INGREDIENTS
4
Acorn squash
1/2 cup
Cranberries, fresh
1/2 tsp
Rosemary, ground
2
sprigs Rosemary, fresh
1 tsp
Sage, ground
4
Sage, fresh leaves
1/2 tsp
Thyme, ground
4
sprigs Thyme, fresh
2 1/2 cups
Vegetable stock
1 cup
Quinoa
1 tbsp
Brown sugar
1/4 tsp
Pepper
3/4 tsp
Salt
1/4 cup
Walnuts
1/4 cup
Parmesan cheese, grated