Butternut Squash

It's officially Autumn but I don't want to give up my Summer of Riesling quite yet so here's a delicious pairing using my favourite Autumn vegetable; Butternut Squash. Butternut Squash, Quinoa & Black Bean Salad Ingredients:

• 1 large butternut squash, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh coriander
• Juice of 1 lime

Instructions:
• Preheat the oven to 200°C.
• In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Spread the squash out on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
• In a large pot, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the onion and garlic and cook for 3-4 minutes, or until the onion is translucent.
• Add the quinoa and vegetable broth to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid has been absorbed.
• Stir in the roasted butternut squash, black beans, parsley, coriander, and lime juice. Season with salt and black pepper to taste.
• Serve the quinoa and butternut squash mixture warm with a chilled glass of Central Otago dry Riesling.