Ingredients
1 Acorn squash, sliced in ½ inch rings
1 Butternut squash, peeled and cubed
¼ cup plus 2 Tablespoons extra virgin olive oil
½ cup brown sugar
1 teaspoon Garam Masala
½ teaspoon curry powder
¼ teaspoon cinnamon
1 cup Quinoa
2 cups water
½ teaspoon salt
1 apple, cored and cubed
¼ cup dried cranberries
¼ cup pumpkin seeds, dry roasted, salted
Preparation
Prepare acorn squash by slicing to make ½ inch rings. Remove the seeds and place on a 9x12 baking sheet. Brush squash with 2 Tablespoons of olive oil and bake in a 375 degree oven for 35-40 minutes. Combine brown sugar, Garam Masala, curry powder, and cinnamon. Place butternut squash in a baking dish, drizzle ¼ cup of the olive oil over the top. Add the brown sugar combination and toss all together. Place in the oven and bake 35-40 minutes until fork tender. While the squashes are baking, prepare the Quinoa. In a medium saucepan, add the 2 cups of water and ½ teaspoon of salt and bring to a boil. Add the Quinoa and cook, covered for 12-15 minutes. Remove from heat and let it set for 3 minutes. Remove both squashes from the oven. Add the apple, Quinoa and dried cranberries to the baked butternut squash and mix together. To serve, place acorn squash rings on a platter. Spoon butternut squash mixture into the middle of each ring. Sprinkle the pumpkin seeds over the top. Serves 4
