Yield: 5-6 People

Prep Time : 20 Minutes

Cook Time: 45 Minutes

Ingredients:

• 1/2 Butternut Squash - Diced
• Vegetable oil missing
• 2 tsp Paprika
• 1 Avocados - Pitted and Chopped
• 1 cup Quinoa
• 1.5 cup Water
• 1 bag Baby Arugula

Pomegranate Dressing:

• 1/2 Pomegranate - cut in halves
• 2 tsp Shallot - minced
• 3 confit Garlic Cloves
• 2 tsp Sugar
• 1/2 Lemon - juice only
• 3/4 vegetable oil
• 1 bag Baby Arugula
• Salt

Method:

Preheat oven to 400 degrees fahrenheit and line two large rimmed baking trays.

Spread the chopped squash onto the baking trays and drizzle 2 tablespoons of vegetable oil, paprika, salt and pepper. Mix thoroughly to coat squash and spread in an even layer, do no overcrowd. Roast squash until the bottoms begin to brown. Check after 25 minutes and then every 5 minutes, remove when fork tender.

Salad:

Prepare the quinoa once you have about 25 minutes left of roasting the squash. In a large non perforated tray add the quinoa, water and mix with a spoon. Place in a steam oven set to full steam for 25-30 minutes or until water has been dissolved and the quinoa is tender and fluffy. Once cooked remove from oven and fluff with a fork. Season the quinoa to taste with a generous amount of salt, pepper and stir to combine.

Pomegranate Dressing:

Cut pomegranate in half and place over a medium sized bowl with the seeds facing into your palm. Using a wooden spoon carefully hit the back of the pomegranate until all seeds have been removed. Remove any white membrane that fall out with the seeds. Place seeds in a blender with 2 tbsp of water and blend. Over a clean bowl strain the mixture. Clean blender and add the juice back to it. Add shallot, confit garlic, lemon juice, sugar and salt. Blend and taste. Adjust flavour to taste.

When the squash is finished cooking spread the warm quinoa onto a platter. Top quinoa with all of the roasted squash. Garnish with chopped avocado, herbs, dressing and a 1/3 tsp of salt. Serve immediately.