- 1 sm. butternut squash; halved, seeds removed
- 1 onion, chopped
- 1 cup quinoa
- dill for garnish
Oil squash, place cut side down and roast till done. Sautee
onions. Add quinoa and 2 c. of water. Bring to a boil. Reduce
heat to low, cover and cook for 15 min. Mash half of squash
and combine with cooked quinoa. Cube the other half of squash
and mix gently into quinoa. For creamier texture, add ¼
to ½ cup rice milk. Garnish with dill.
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