Moroccan Roasted Delicata

From Mary....

1 delicata squash, seeded and diced

1 sweet potato, diced

1 onion, diced

Coarse sea salt, fresh ground pepper and garlic powder

2 tsp Garam Masala*

1 cup white quinoa (She used Ancient Harvest Organic)

2 cups vegetable broth

1 14 oz. can garbanzo beans, drained and rinsed

1/4 cup raisins

1/8 cup cranberries

1 Tbsp apple cider vinegar

1 green onion, sliced

Preheat oven to 350* F. Spray baking sheet with cooking spray and place the squash, sweet potato and onion on the pan. Season with salt, pepper and garlic powder; bake for 40 minutes. Heat quinoa, vegetable broth and Garam Masala in a medium pot to a boil, reduce heat and cook to package directions. Stir in garbanzo beans, raisins and cranberries. Cook an additional two minutes. Remove from heat; add roasted squash mixture and stir in vinegar and green onion.

*Easy Garam Masala:

1 Tbsp. ground cumin

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cardamom

1 1/2 teaspoons ground pepper

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

Gluten, Dairy, Egg, Nut Free