Roasted Butternut Squash and Apple Quinoa
1 small butternut squash, peeled, seeded and cut into bite size chunks (approximately 24-30 oz.) Pumpkin squash can be used as a substitute.
1 large granny smith apple, peeled, cored and cut into bite size chunks
1 large sweet onion, peeled and cut into small chunks
2-3 garlic cloves, peeled and cut into small chunks
1-2 tablespoons avocado oil (or other oil with a smoking point higher than 375 degrees)
½ teaspoon kosher salt
1/8 – ¼ teaspoon chili powder
2 cups organic tri-color quinoa, cooked
¼ cup dried cranberries
½ cup pecan pieces, lightly toasted
Preheat oven to 375 degrees.
Toss prepared squash (or pumpkin), onions and garlic cloves with the oil and spread on a baking sheet lined with parchment paper. Sprinkle salt and chili powder over the vegetable mixture.
Bake for approximately 30-40 minutes stirring the vegetables every 10 minutes until the vegetables are tender and beginning to caramelize around the edges.
While the vegetables are roasting, toast the pecan pieces in a dry pan until fragrant and then set aside. Cook quinoa according to the package directions rinsing the dry quinoa thoroughly before cooking.
When vegetables and quinoa are both finished, toss together with toasted pecans and the dried cranberries. Season to taste with salt and pepper.
Recipe by Kim Rice. Kim is a mother and wellness coach (www.gfcfcoaching.com) helping parents with ASD kids to transition their family to a gluten and dairy free life style (GFCF). Both she and her son, who is on the spectrum, have experienced great success and healing on a GFCF diet.
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