Curry-spiced butternut quash, spinach, quinoa, and pecans.
Cook quinoa according to package directions, using vegetable stock for half of the water (optional) and adding 2 teaspoons curry and brown sugar to the pot before cooking.
Coat squash with olive oil, white sugar, cinnamon, the remaining 1 teaspoon curry, cayenne, and salt to taste. Roast in a 400ºF oven or in a skillet until golden brown and fork-tender.
Add squash, cilantro and spinach to the cooked quinoa and toss gently to combine. Top each bowl with pecans.
I also loved eating mine with a big dollop of white bean hummus. To make the hummus, simply puree the hummus ingredients together.
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The hubsters and I really loved this! We’re huge fans of anything with curry flavors, and they were perfect with the squash. I mixed in some regular potato too and cooked my quinoa fully in chicken broth (omitting the salt).
Really, really enjoyed this dish. Its a hearty and savory dish, and made for a great dinner. Thanks for sharing!
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