My friend Beth just gave me a butternut squash and, as luck would have it, we're having a bit of a cold snap (at least it's cold by Southern California standards). There's nothing like roasted root vegetables when the weather turns chilly. I had some other veggies I mixed in, added some quinoa, and dinner is served. Next time I'm going to mix in a can of garbanzo beans for a little bit more substance, but I thought it was really tasty. I adapted this recipe from a couple of different sources, it serves four with 390 calories per serving.
1 tsp. ground cumin 1 tsp. coriander
1 tsp. ginger 1 tsp. salt
1 tsp. cayenne pepper 1 tsp. cinnamon
2 Tbl. honey 3 Tbl. olive oil
1 medium onion, cubed 2 carrots, peeled and cubed
1 potato, cubed
2 sweet potatoes, peeled and cubed
1 red bell pepper
1 butternut or acorn squash, cubed
1 tsp. thyme leaves
Quinoa:
1 cup quinoa, rinsed
2 cups water
1 Tbl. balsamic vinegar
1 tsp. olive oil
Mix all spices except thyme with olive oil and honey in a large bowl, then add the cubed vegetables and mix. Pour in roaster and bake on 375 for 30 minutes. Then add thyme, mix, and return to oven for 20 more minutes or until veggies are soft.
Follow quinoa cooking directions. When done add vinegar and olive oil. Place a serving of quinoa in a bowl and spoon veggie mixture over it. Serve while hot.
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