Roasted Butternut Ginger Squash...with a twist!


What do you do when you have a whole batch of plain cooked quinoa and it needs a little flava?? You mix it up of course!

The other day I was prepping some recipes for a cooking demo and I thought of this idea: put the squash into the grain!

It's sort of like soup, sort of like stew and totally like a yummy side dish!

Here's what I did!


  • 1 cup cooked quinoa
  • 2 medium butternut squash
  • 1 1/2" piece of ginger root, grated
  • Himalayan sea salt (PINK!)
  • 1/2 yellow onion, chopped


  1. Prepare the quinoa as usual, 1 part grain to 2 parts water or broth
  2. Cut the ends of the squash, cut in half and remove seeds
  3. Remove outer skin, then chop into chunks
  4. Throw the squash into the crockpot
  5. Add sea salt and spritz a little olive oil or try coconut oil
  6. Grate the ginger root over the squash
  7. Add in the onions
  8. Let it cook!

It truly doesn't take very long, maybe an hour or two and then the squash will soften, let it go until you can smash it up with a fork and turn it into more of a puree. It can be whatever texture you want though.

Once your squash is done, just mix it up with your quinoa. I like to serve it in small individual ramekins. You could top it off with some toasted walnuts. Yum and yum!