Preheat oven to 425 degrees. Cut the butternut squash in half, scoop out the seeds and stringy flesh before lightly seasoning with olive oil, salt and pepper. Place face down on a baking sheet and roast for 20 minutes at 425 degrees.

While the squash is roasting, prepare the filling. In a pan, melt 2-3 Tbsp. of butter and sauté the sliced shallots until softened. Add the crumbled sausage to the pan and cook until browned. Next, add the mushrooms and swiss chard to the pan; sauté until the greens and mushrooms are softened.

Fold the cup of cooked quinoa to the sausage and vegetable mixture, season to taste with salt and pepper.

Take the roasted butternut squash and fill the hollow center with the sausage, quinoa and vegetable mixture. Return to the baking sheet and cook an additional 5 minutes in the oven; serve immediately.