Quinoa and Roasted Butternut Squash

We had a delightful dish the other night. It was pretty to look at as well. Here are the ingredients:

1 butternut squash cubed
maple syrup
1/2 cranberries or cranraisins
1/2 red onion diced
1 clove garlic
sugared pecans
1/2 cup quinoa

Soak cranraisins in a little hot water to plump.

Toss a little olive oil in with the squash, onion, garlic and cranraisins and drizzle with a little maple syrup and on a foil-lined sheet roast it in the oven for 20 minutes until tender but firm. Set aside.

Cook the quinoa while squash is roasting. Amount is dependent on how many people you are serving.

In a small non-stick pan put about 1/2 cup pecans and a couple of heaping tablespoons of brown sugar and cook until the nuts are carmelized. Cut or break the nuts into small pieces.

Toss it all together along with a couple of tablespoons fresh parsley and some cumin or curry if desired.

(I had some beets that I cubed and added in as well) I didn't add the cumin or curry - but a little seasalt was enough for this crew.







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