Ginger Roasted Butternut Squash & Quinoa Salad

• 1 butternut squash or small pumpkin
• 2 green or red chilies, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoon olive oil
• 2 teaspoon maple syrup
• 2 tablespoon finely grated fresh ginger
• 1 cup quinoa, prepared per package directions
• 1/4 cup fresh mint, chopped
• 1/4 cup ciliantro

1. Preheat oven to 400. Peel squash, remove seeds and cut into even chunks approximately 1 inch wide.
2. Combine with ginger, cili, garlic, olive oil, maple syrup, and cilantro and season well with salt and pepper. Combine well before turning out onto a large oven trap. Bake for 25 - 30 minutes, turning once or twice or until squash is golden and soft. Remove from oven and cool slightly.
3. Prepare quinoa according to package directions, using vegetable broth rather than water. Cool slightly.
4. Combine quinoa, pumpkin mixture and mint in a large bowl. Squeeze over the lime and toss. Season with additional salt and pepper if necessary.

butternut, green, garlic, olive oil, maple syrup, ginger, quinoa, fresh mint, ciliantro

Taken from www.epicurious.com/recipes/member/views/ginger-roasted-butternut-squash-quinoa-salad-57321ff1e12ca3c6144bc243 (may not work)