Butternut Squash Buddha Bowl
Image source: eatlikeabird
Baby Spinach (4 cups) ‡
Butternut Squash, Chopped (1 cup) ‡
Apple, peeled and chopped (1 pc) ‡
Pumpkin Seeds, roasted lightly (1/3 cup)
Quinoa, cooked (1 cup)
Tahini Cider Dressing (4-6 tbsp) ‡
‡: available in Tall Tree Organic Subscription
Place the bite sized cubes of butternut squash in the oven and roast at 200 C for 30-40 minutes till it starts tendering and turning golden brown taking care to turn in between.
Toss together the baby spinach, apple, pumpkin seeds and quinoa in a bowl.
Once the butternut squash is done and has cooled add to the mix and toss well with the Tahini Cider Dressing to provide an even coat. Add salt and pepper to taste.
Serve and Enjoy!