I served this dish with the halibut from last night. It has my favorite snack- roasted butternut squash. I paired it with cranberries and slivered almonds. You can make it a complete meal by adding some shrimp or chicken to it.. or just on its own- it is delicious, healthy and quick to eat!

• 1 pound butternut squash, cut into 1 to 2 inch pieces
• 2 tablespoons extra virgin olive oil
• 2 teaspoons salt
• 2 teaspoons smoked paprika
• 2 teaspoons dried jalapeno pepper

Preheat oven to 350 degrees F.

Place the butternut squash on a lined cookie sheet. Add the olive oil, salt, smoked paprika and jalapeno pepper. Mix well and roast in oven for 45 to 55 minutes till soft and golden brown. Take out and keep aside.

• 1 tablespoons extra virgin olive oil
• 1 large shallot, chopped
• 2 garlic cloves, chopped
• ½ cup slivered almonds
• 1 cup quinoa, rinsed
• 2 cups chicken or vegetable broth
• ½ cup dried cranberries
• 1 teaspoon salt
• ½ cup cilantro, chopped

Heat a saucepan with the olive oil. Add the shallot, garlic, almonds and salt and sauté on medium heat for 2 to 3 minutes. Add the quinoa and sauté for 30 seconds. Add the broth and bring to a boil. Lower to a simmer and cook for about 20 minutes or till quinoa is cooked. Stir in the cranberries and roasted butternut squash. Check for seasonings and garnish with cilantro.