1 Red Dog buttercup squash
3 tablespoons olive oil divided
1/2 cup quinoa
1 Red Dog red onion, finely chopped
8 oz mushrooms, quartered
2 large leaves Red Dog kale, stem removed and finely chopped
2 tbsp white wine (or water)
1/2 tsp dried thyme
Salt and freshly ground pepper to taste
1/2 cup dried cranberries
1/4 cup raw almonds, coarsely chopped
2 stems fresh parsley, finely chopped
2-3 oz. feta cheese (optional)

Cut a hole on top of the squash, shaping a lid by inserting your knife on an angle. Discard seeds and loose fibers. Rub the inside with some oil. Set aside. Preheat the oven to 400 degrees Fahrenheit. Place quinoa in a saucepan and cover with 1 cup water. Bring to a boil, lower the heat immediately and let gently simmer for 10 minutes. Remove from heat, cover and set aside for 10 minutes. Meanwhile, heat the remaining oil in a large skillet. Sauté the onions, mushrooms, and kale until soft, 3-5 minutes. Add the wine, thyme, salt, and pepper and cook for about 5 more minutes. When the liquid is almost evaporated, add cranberries, almonds, and parsley. Stir to combine. Taste and adjust the flavors. Remove the skillet from the heat and stir in the cooked quinoa. Add the crumbled feta cheese and toss to combine. Fill the buttercup squash with the quinoa stuffing. Place the squash on a baking sheet. Replace the lid on top and bake for about an hour. Check the squash flesh with a knife from time to time and stir around the stuffing with a spoon. The squash is ready when skin is browned and bubbly and the flesh is soft.