For the Squash:

1. Preheat oven to 425°F.

2. Cut the tops off all the squash and pumpkins.
3. Scoop out the seeds and brush oil all over inside of squash and pumpkins, and place on a baking sheet.
4. Sprinkle insides with salt and pepper to taste.
5. Place tops back on the squash and pumpkins.
6. Roast squash and pumpkins until golden brown and easily pierced with a fork, 35-40 minutes.
7. Remove from oven and set aside to cool slightly.

For the Quinoa Filling:

1. Heat oil in a large nonstick pan set over medium heat.
2. Add onion and sauté until translucent, about 5 minutes.
3. Add mushrooms, celery, white wine, balsamic vinegar, garlic, salt, and pepper.
4. Cook, stirring constantly until mushrooms have cooked down and most of the liquid has evaporated, 15-20 minutes.
5. Remove from heat and add cooked quinoa and cranberries, mix until combined.

For the Gravy:


1. While the mushrooms cook, prepare the gravy.
2. Cook the vegan sausage in a medium saucepan placed over medium-high heat and cook to package directions, breaking it up into small pieces as it cooks.
3. Add the butter and garlic to the pan, cook, stirring until melted.
4. Add the flour and stir to coat the sausage.
5. Slowly add the half & half and bring to a simmer, stirring constantly.
6. Continue to cook the gravy until thickened, about 10 more minutes.
7. Season with the salt and pepper and remove from heat.

For Assembly:

1. Fill the squash and pumpkins with the warmed quinoa filling.
2. Right before serving, add a healthy scoop of the gravy and serve immediately.