A couple of weeks ago, in efforts to embrace all of fall's lovely seasonal veggies, I bought a butternut squash - yet I had absolutely no recipes that involved the thing! So Sunday night I threw some ingredients together that I already had in my apartment and made this lovely concoction - and guess what? It's wonderful for lunch leftovers - bonus!
>>> Check out my Butternut Squash Roasted Quinoa & Chickpea recipe below <<<
*Makes 1-2 servings
1 small butternut squash, peeled, seeded and cut into cubes
2 tablespoon coconut oil
1 tablespoon coconut nectar
1 can of organic chickpeas, rinsed and drained
½ tsp cumin
½ teaspoon mustard powder
1 cup cooked quinoa
Sea salt and pepper to taste
Preheat your oven to 400 degrees and line your pan with foil
Mix the squash with 1 tablespoon coconut oil, 1 tablespoon of coconut nectar, & season with sea salt and pepper
Toss to combine & spread onto the foil covered baking sheet.
Bake for about 20 minutes, turn & bake for an additional 10-15 minutes until browned
Stir the chickpeas with the remaining coconut oil, ½ teaspoon cumin, ½ mustard powder, sea salt & pepper. Toss to combine and spread onto the same foil covered baking sheet. Bake for about 10-12 minutes or until slightly crunchy or extra crunchy (I like mine extra crunchy - ha)
Lastly, combine all of the ingredients together, except the avocado - the cooked quinoa, squash, chickpeas
Top off with the avocado - my favorite!