Quinoa Stuffed Turkey Roulade with Squash Sauce

Ingredients

• SAUCE

  • 1 1/2 cups (375 ml) butternut squash, peeled and cubed
  • 1 shallot, chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon (15 ml) olive oil
  • 2 cups (500 ml) chicken broth
  • 2 tablespoons (30 ml) Dijon mustard
  • Salt and pepper

• STUFFING

  • 1 cup (250 ml) chopped leek, white part only
  • 1 teaspoon (5 ml) chopped fresh thyme
  • 2 tablespoons (30 ml) olive oil
  • 3/4 cup (180 ml) chicken broth
  • 1/4 cup (60 ml) quinoa
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg
  • 3 tablespoons (45 ml) dried cranberries
  • 4-5 oz (150 g) each turkey cutlets