Start by peeling and cubing a butternut squash. Place on a baking sheet and drizzle with olive oil, salt and pepper. Roast at 400 degrees for 30 to 40 minutes, stirring at least once.
Now cook your quinoa. To cook 2 cups of quinoa, start with 2 1/2 cups water. Bring the water to a boil and drop the quinoa in. Stir, cover, and reduce heat. Simmer for 30 minutes.
Meanwhile, dust off the food processor.
Throw in lots of fresh spinach, as much as you can cram in there, or at least as much as you have on hand. If you need to go ahead and whirl the blades for a second to make room for more ingredients, do it. Then add a handful of fresh basil, the juice and zest of one lemon, 4-5 cloves minced garlic, salt and pepper, and up to 1/4 cup olive oil (to achieve desired consistency). Optional ingredient: 1/4 cup parmesan cheese, or in our allergenic case, goat cheese. Puree until smooth.
The quinoa and squash should be finishing up at about the same time. Uncover the quinoa and fluff with a fork; then add your homemade pesto and stir. Add the roasted butternut squash to the mix. Optional: You may top this with toasted almonds or walnuts.
Nonoptional: You must go back for seconds.
Enjoy!
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