Roasted Butternut Squash and Quinoa

Welcome to fall!  I do already miss summer, but according to Colorado's forecast, it is supposed to be in the 70s today, so I guess I can't really say I miss summer when it has not really left.  But, I do love fall as well, especially with all the delicious winter squash varieties that I get to experiment with!  This dish was inspired by some leftover butternut squash (when cooking for 1 person, even with how much I eat, you would be surprised how long 1 squash will last!)

Roasted Butternut Squash and Quinoa
Serves 3-4

1.5 C. semi-cooked and cubed butternut squash to soften and make the roasting process faster
1 medium carrot cubed
4-5 oz. tofu cubed
1.5 C. cooked quinoa (could use rice, but quinoa is so much better for you)
1 small fire roasted chili (optional)
1 T. oil
1 t. fresh ground pepper
1 t. cinnamon
1 t. ginger
1/4 c. slivered almonds
1 small packet honey
2 leaves collard greens or kale chopped into pieces (kale  is preferred, but the greens were so much cheaper at the time)

1. Preheat the oven to 350 F
2. In a greased baking dish, place cubed butternut squash, cubed carrot, and cubed tofu.
3. Sprinkle on chili, pepper, cinnamon, and ginger.
4. Toss to evenly coat the ingredients with the spices.
5. Roast/Bake for 30-45 minutes or until the squash and carrot are soft and and roasted to almost your preference.
6. Remove from oven, mix in honey and slivered almonds.
7. Mix in chopped collard greens
8. Place back in the oven and cook for an additional 10-20 minutes or until collard greens start to become crunch up, but not burn.
9. Remove from oven.
10. To serve, place 1/3 of the cooked quinoa in a bowl and top with the roasted mixture.
11. Enjoy!!!