Squash Leek Quinoa Stuffing

Ingredients

• 2-3 cups cubes of winter squash (I used kabocha, Phoebe used pumpkin)
• 1 leek, white and light green parts only, halved and thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons water or stock
• 6 ounces sausage (optional; I used an apple and chicken sausage), removed from the casing
• 1 sweet onion, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 2 tablespoons dry white wine
• 1 cup quinoa
• 1 egg, lightly beaten
• 2 cups chicken stock
• 2 tablespoons chopped fresh parsley

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