Ingredients:

  • 3 lb butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp unsalted butter
  • 2 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/8 tsp cayenne pepper
  • 3 tbsp coconut milk
  • 2 cups cooked quinoa
  • 1 avocado, sliced
  • 1/2 cup toasted pecans
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with olive oil, sea salt, and cracked black pepper until evenly coated.
  3. Spread squash in a single layer on the baking sheet and roast for 30-40 minutes, flipping halfway through, until edges are mahogany-colored.
  4. Transfer hot roasted squash to a bowl or food processor.
  5. Add butter, maple syrup, cinnamon, and cayenne pepper to the squash.
  6. Mash with a potato masher for rustic texture or process in a food processor for a smooth finish, stirring in coconut milk if needed for consistency.
  7. Assemble the bowl by scooping a portion of the squash mash into a bowl and topping with cooked quinoa, sliced avocado, toasted pecans, and chopped parsley.
  8. Drizzle with lemon juice before serving.