Fall Butternut Squash Harvest

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Ingredients

1/4C (dry) Mix of Black Quinoa & Forbidden Rice
1C Okra
1C chopped Asparagus
1C Roasted Butternut Squash
1/4C Dried Mixed Berries
1/4C Pepitas
1/2t Garam Masala

Directions

Cook 1/4C (dry) quinoa & rice in a rice cooker. Roast 1C Butternut Squash separately. Boil 1C Okra and 1C Asparagus on stove top with 1/2t garam masala then add butternut squash, 1/4C dried berries and 1/4C pepitas. Serve over quinoa/rice or mix all together.

Makes: 3 servings

Serving Size: 1 serving

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