In a saucepan, cook the squash, shallots and garlic gently in the oil for about 5 minutes. Add the broth. Bring to a boil and simmer for about 20 minutes or until the squash is tender. In a blender, purée the sauce until smooth with the mustard. Keep warm.
In a small saucepan, soften the leeks and thyme in the oil. Add the broth, quinoa and spices. Bring to a boil. Cover and simmer gently for about 20 minutes or until the quinoa is tender. Season with salt and pepper. Add the cranberries and stir until the quinoa becomes slightly sticky. Let cool.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Place two cutlets at a time, side by side between two layers of plastic wrap. With a rolling pin or meat mallet, flatten the slices to make two 23 x 18-cm (9 x 7-inch) rectangles. Remove the top plastic wrap. Season with salt and pepper.
On the large side, spread half the stuffing in the centre. Roll into a 23 cm (9 inch) long by 4 cm (1 1/2 inch) in diameter cylinder without closing the plastic wrap. On a large sheet of aluminum foil, gently slide the cylinder while removing the plastic wrap. Roll the cylinder in the foil. Close in the cylinder by twisting the two ends of the foil. Place on a baking sheet. Repeat with the second rectangle and the rest of the stuffing.
Bake for about 45 minutes. Remove the foil and slice carefully. Serve hot with the squash sauce.
You can roll the turkey well in advance. Just keep refrigerated and cook 15 more minutes before serving.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.