Roasted squash with curried cauliflower

Ingredients

• One Kabocha squash- cleaned and sliced into moons
• One Head of cauliflower
• One can of chickpeas ( you can use dried and soak overnight, but make your life easy with the canned kind)
• One large white onion-diced
• One cup of quinoa- Cooked
• 1/4 c olive oil
• 1 bunch of cilantro
• 1 Tablespoon of salt
• 1 Tablespoon of curry powder
• 1/4 c cashews
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon sugar

Place the squash moons onto a sheet tray and brush with 1 tbsp olive oil and five spice. Roast for 1/2 hour. Set aside.

Bring a large pot of water up to a boil and add 1 cup of uncooked quinoa, stir and simmer for 10 minutes- drain. Set aside.

Cut cauliflower into small florets. In a Saute pan add 2 tbsp olive oil and sweat the onions. When the onions are translucent, add the curry powder. Add the cauliflower to the pan and cook until soft. When soft transfer all into a large mixing bowl and add the quinoa, chickpeas and chopped cilantro.

For the cashews: Toss in 1 tbsp olive oil, cinnamon, sugar and salt and roast in a 350 degree oven for 8 minutes. Chop or pulse in a robocoup. Set aside.

Fill the hollow of the squash moon with the cauliflower mixture and top with the cinnamon cashews.