<p>"I love how out of control the vegetarian culture is in this city," says chef Kevin Kathman of Minneapolis's Barbette. To satisfy those diners, he stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms. For a more substantial dish, serve it with roasted root vegetables brushed with the same glaze.</p><p><b>Recipe:</b> <a href="http://gogonow.org/recipefinder/squash-stuffed-quinoa-wild-mushrooms-recipe-fw1111%22 target="_blank"><b>Squash Stuffed with Quinoa and Wild Mushrooms</b></a></p>
Con Poulos