Curry Quinoa Pilaf With Roasted Butternut Squash And Raisin Mix

• 1/2 butternut squash
• 1 tablespoon ground sea-salt
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1/2 tablespoon hot madras curry
• 1 cup quinoa grain
• 2 1/2 cups vegetable broth
• 2 tablespoons ghee
• 1/2 cup blonde raisins
• 1/2 cup dark raisins
• 1/4 cup pine-nuts

1. 1.tut the butternut squash into 1/2" inch dices and add the ground sea-salt
2. 2.treheat oven to 220 C and place the diced butternut squash on an oven tray lined with parchment paper for 20 minutes or until crisp and golden
3. 3.tn a pan, on medium fire, pour the 2 tbsp extra virgin olive oil and saute the chopped onion with the chopped garlic cloves
4. 4.tdd the honey and the curry and stir. Allow to cook for a minute
5. 5.tash the quinoa thoroughly, add to the pan and stir
6. 6.tour 2 cups of vegetable broth and allow to boil
7. 7.tower the fire and allow the liquid to evaporate, if necessary add 1/2 a cup more of the broth until the quinoa is tender
8. 9.tdd the raisins and the pine nuts and stir a few seconds until they are lightly toasted
9. 10.tn a serving bowl combine the curry quinoa pilaf with the roasted butternut squash
10. 11.tdd the raisin mix as a topping
11. *For this presentation I molded the Curry Quinoa Pilaf with Roasted Butternut Squash and garnished it with the raisin mix as a topping

butternut squash, ground seasalt, onion, garlic, extra virgin olive oil, honey, curry, quinoa grain, vegetable broth, ghee, blonde raisins, dark raisins, pinenuts

Taken from food52.com/recipes/23633-curry-quinoa-pilaf-with-roasted-butternut-squash-and-raisin-mix (may not work)