• 1 small butternut squash
  • 1-2 tablespoons extra version olive oil or coconut oil
  • 1 tablespoon mild or hot curry paste
  • 2 cloves garlic, chopped
  • ½ cup quinoa
  • ½ cup dry (prepared) or 1 can organic black beans, drained and rinsedcorn tortillas (or sprouted grain for an even healthier version)
  • Optional Toppings:
  • Lettuce, tomato, red pepper, avocado
  1. Preheat oven to 400 degrees.
  2. Cut squash in half and scoop out seeds.
  3. Drizzle with olive oil and a little salt and pepper.
  4. Place cut side down on baking sheet and add a cup or more of water to fill up the bottom of the pan.
  5. Bake until tender about 30 minutes.
  6. Meanwhile, place quinoa and 1 cup water in a pot and bring to a boil.
  7. Cover and let simmer for 10-15 minutes until liquid is absorbed.
  8. Add garlic, curry paste and a little oil to a large pan on medium-low.
  9. Saute for 2-3 minutes and then scoop out roasted squash and add to the pan.
  10. Turn heat off and mix well so the curry covers the squash evenly.
  11. Assemble tortillas with beans, quinoa, curried squash and favorite toppings.
Recipe by Leslie Neri at