Ingredients
18 oz. butternut squash, peeled (about a half of butternut squash)
1 large apple, cored and thinly sliced
4 small red onions, quartered
2 whole garlic cloves, peeled
2 Tbsp olive oil
1 Tbsp cumin
1 tsp cinnamon
¼ tsp black pepper
¼ tsp cayenne pepper (to taste)
¼ tsp sea salt

Quinoa Ingredients
1 cup quinoa
2 cups water
1 tsp sea salt

Roasted Garlic
Vinaigrette Ingredients
Roasted garlic from vegetables
¼ cup olive oil
3 Tbsp white wine vinegar
¼ tsp sea salt
¼ tsp pepper

Serving Ingredients
¼ cup pomegranate seeds
1 Tbsp parsley leaves, finely chopped

Instructions
Preheat your oven to 350° and set aside a large baking sheet.
Cut the squash into approximately equal squares (1-inch each).
Place into the casserole dish with the apple, onions, and garlic.
In a mixing bowl, add the olive oil, cumin, cinnamon, pepper, cayenne pepper and salt. Mix until combined. Pour over vegetables until evenly coated.

Place the dish into the oven and roast for 25-30 minutes, or until the butternut squash can be easily pierced with a fork. While the vegetables are roasting, cook the quinoa. Add the quinoa, water, and salt to a medium pot and bring to a rolling boil over high heat. Reduce to medium-low to simmer, covered, for about 15 minutes, or until all of the water has been absorbed. Once the vegetables are done, remove the garlic cloves. Mash the garlic with a fork,
and then mix well with the olive oil, vinegar, salt and pepper.

To serve, place the quinoa onto a large platter of your choice
and top with the roasted vegetables, vinaigrette, pomegranate
and parsley.