butternut squash with crispy rosemary beets and quinoa

This is a super simple veggie packed meal combining a lot of different textures and flavors. Great in the fall when you can find amazing squash and beets fresh and local.

3 small-medium beets
1 small butternut squash (peeled, and diced)
2 cups of veggie soup stock (or bouillon)
1 clove garlic
1/2 tablespoon of fresh ginger
1 tablespoon of cumin
1 cup quinoa
1 large spring of rosemary
1 handful of basil (cut into strips)
olive oil, salt, pepper

View the full recipe at Chew and Taste →