Delicata Squash & Cranberry Quinoa

Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper.

Place squash cubes onto the prepared cookie sheet and spray with cooking spray. Season with cayenne pepper, cinnamon, salt and pepper and give it a mix. Roast for about 20 minutes or until squash is fork tender, flipping halfway through.

Meanwhile, in a pot add vegetable broth and quinoa. Bring to a boil, then reduce heat to a simmer and cover the pot. Simmer for approximately 10 minutes, until broth is evaporated. Remove from heat and fluff with a fork.

In a large skillet add olive oil and onion. Cook over low-medium heat for about 3-5 minutes, until onion is tender. Add squash and fresh spinach and cook until spinach is wilted.

Add quinoa into the skillet and mix until incorporated. Stir in cranberries and place in serving bowl.