Winter Squash Rings With Quinoa, Apple And Cranberry

• 1 Acorn squash, sliced in 1/2 inch rings
• 1 Butternut squash, peeled and cubed
• 1/4 cup plus 2 Tablespoons extra virgin olive oil
• 1/2 cup brown sugar
• 1 teaspoon Garam Masala
• 1/2 teaspoon curry powder
• 1/4 teaspoon cinnamon
• 1 cup Quinoa
• 2 cups water
• 1/2 teaspoon salt
• 1 apple, cored and cubed
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds, dry roasted, salted

1. Prepare acorn squash by slicing to make 1/2 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 1/4 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.
2. While the squashes are baking, prepare the Quinoa. In a medium saucepan, add the 2 cups of water and 1/2 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.
3. Remove both squashes from the oven. Add the apple, Quinoa and dried cranberries to the baked butternut squash and mix together.
4. 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

acorn squash, butternut squash, ubc, brown sugar, garam masala, curry powder, ubc, quinoa, water, salt, apple, ubc, ubc

Taken from www.epicurious.com/recipes/member/views/winter-squash-rings-with-quinoa-apple-and-cranberry-50108026 (may not work)