Spicy-Sweet Squash Bowl

• 1 cup Uncooked Quinoa
• 3/4 cups Vegetable Stock
• 3 teaspoons Curry Powder, Divided
• 1/2 Tablespoons Packed Brown Sugar
• 2 cups Peeled, Cubed Butternut Squash
• 2 teaspoons Olive Oil
• 1 teaspoon White Sugar
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Cayenne Pepper
• Salt To Taste
• 1 bunch Fresh Cilantro
• 1 cup Fresh Spinach
• 1/4 cups Toasted Pecan Pieces
• FOR THE WHITE BEAN HUMMUS (optional):
• 1 can (15 Oz. Size) White Cannellini Beans
• 1/4 cups Vegetable Stock
• 1/2 Tablespoons Olive Oil
• 1 clove Garlic
• Salt And Pepper, to taste

1. Cook quinoa according to package directions, using vegetable stock for half of the water (optional) and adding 2 teaspoons curry and brown sugar to the pot before cooking.
2. Coat squash with olive oil, white sugar, cinnamon, the remaining 1 teaspoon curry, cayenne, and salt to taste.
3. Roast in a 400 degrees F oven or in a skillet until golden brown and fork-tender.
4. Add squash, cilantro and spinach to the cooked quinoa and toss gently to combine.
5. Top each bowl with pecans.
6. I also loved eating mine with a big dollop of white bean hummus.
7. To make the hummus, simply puree the hummus ingredients together.

quinoa, vegetable stock, curry, brown sugar, olive oil, white sugar, cinnamon, cayenne pepper, salt, fresh cilantro, fresh spinach, white bean, beans, vegetable stock, olive oil, clove garlic, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/spicy-sweet-squash-bowl/ (may not work)