1 tablespoon butter 3 tablespoons whole-wheat flour ½ teaspoon fresh thyme 2 cups mushroom broth 1 tablespoon soy sauce salt and pepper (to taste)
In a medium pot, add the butter, flour, and thyme, and whisk together. Toast the mixture for about 2 minutes, then slowly stream in the mushroom broth while whisking. Whisk in the soy sauce and bring to a boil. Boil about 2 minutes, taste, and add salt and pepper as needed.
Preheat the oven to 375 degrees. Place the squash halves cut side up on foil-lined baking sheet. Drizzle the olive oil and honey over the squash halves and sprinkle with salt. Roast until a fork easily slides into the flesh, about 45 minutes. Remove from the oven. While the squash roasts, make the kasha stuffing. On another rimmed baking sheet, add the pine nuts and toast in the oven until golden brown, about 6 minutes. Remove from the oven and transfer to a small plate. In a medium saucepan set over high heat, add the water and bring to a boil. Add the kasha and ¼ teaspoon salt, reduce the heat to low, cover, and cook until the kasha has absorbed the water and is tender, about 10 minutes. Remove the lid and fluff the kasha with a fork, then transfer into a medium bowl. While the kasha cooks, sprinkle the shallot with ¼ teaspoon salt, let the shallot sit for 5 minutes, then rinse under cold water in a fine mesh sieve. In a small bowl, add the rinsed shallot and whisk in the yogurt, pomegranate molasses, lemon zest, and lemon juice. Whisk in the olive oil and add the dressing to the kasha, stirring to combine. Add the mint leaves, the pomegranate seeds, and the remaining pinch of salt. Gently toss together. Divide the filling between the two squash halves. Sprinkle with the remaining pomegranate seeds and serve. Source: Tasting Table