SPICY-SWEET SQUASH BOWL
INGREDIENTS
- 1 cup quinoa (+ vegetable stock, optional)
- 1 tablespoon Catch a Fire Curry Powder
- ½ tablespoon packed brown sugar
- ¼ teaspoon Dave’s Ancho Powder
- 2 cups peeled, cubed butternut squash
- 2 teaspoons Extravagonzo Roasted Garlic Culinary Oil
- 1 teaspoon white sugar
- ¼ teaspoon cinnamon
- 1 bunch fresh cilantro
- 1 cup fresh spinach
- ¼ cup toasted pecan pieces
INSTRUCTIONS
- Cook quinoa according to directions, using vegetable stock for half of the water (optional) and adding 2 teaspoons Catch a Fire Curry Powder and brown sugar to the pot before cooking.
- Coat squash with Extravagonzo Roasted Garlic Culinary Oil, white sugar, cinnamon, 1 teaspoon Catch a Fire Curry Powder, Dave’s Ancho Powder and salt to taste. Roast in a 400 degree oven or in skillet until golden brown and fork-tender.
- Add squash, cilantro and spinach to the cooked quinoa and toss gently to combine. Top each bowl with pecans and white bean hummus.
NOTES
For the white bean hummus, puree 1 can white cannellini beans, ¼ cup vegetable stock, ½ tablespoon Extravagonzo Roasted Garlic Culinary Oil, 1 clove Catch a Fire Jalapeno Garlic, and salt/pepper to taste.
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