Spicy-Sweet Squash Bowl

• quinoa (+ vegetable stock, optional)1 cup
• curry powder↗1 tablespoon
• packed brown sugar0.5 tablespoon
• cayenne pepper (for mild spice)↗0.25 teaspoon
• peeled, cubed butternut squash2 cup
• olive oil↗2 teaspoon
• white sugar↗1 teaspoon
• cinnamon↗0.25 teaspoon
• bunch fresh cilantro↗1
• fresh spinach↗1 cup
• toasted pecan pieces↗0.25 cup

Step-by-step instructions

1. 1

   Cook quinoa according to directions, using vegetable stock for half of the water (optional) and adding 2 teaspoons curry and brown sugar to the pot before cooking.

2. 2

   Coat squash with olive oil, white sugar, cinnamon, 1 teaspoon curry, and salt to taste. Roast in a 400 degree oven or in skillet until golden brown and fork-tender.

3. 3

   Add squash, cilantro and spinach to the cooked quinoa and toss gently to combine. Top each bowl with pecans and white bean hummus.