Preheat oven to 400 degrees. Halve the squash, scoop out the seeds, and cut into 1-inch slices. Strip the thyme leaves off the sprig. Drizzle with half the honey, 1 tablespoon olive oil, a pinch of salt and pepper and sprinkle thyme. Place on a baking sheet and roast for 20-25 minutes, until tender and caramelized.

Thinly slice the scallions, keeping white and green parts separate. Slice the mushrooms.

Heat 1 cup of water in a pot with the stock concentrate and a pinch of salt. Once boiling, add the quinoa and simmer for 15 minutes. Drain any excess liquid, return the pot, and cover.

Meanwhile, heat 1 tablespoon olive oil in a pan over medium heat. Add the scallion whites and cook for 2 minutes. Add the mushrooms and season with salt and pepper. Cook for 5 minutes, until mushrooms are soft and browned.

In a bowl, combine 1 tablespoon olive oil, vinegar and remaining honey. Season with salt and pepper. Toss in the mushroom mixture, raisins, and quinoa. Taste and season with salt and pepper.

Serve the quinoa-mushroom mixture with the roasted squash on top. Sprinkle with feta crumbles and scallion greens.