Creamy Butternut Squash Quinoa

I will literally put this sauce on anything and everything. Quinoa, rice pasta, cooked zucchini shavings, toasty socca... It is a super healthy comfort food.

Ingredients:
1 Tbl olive oil
1 butternut squash (cooked -- see instructions below)
1 Tbl Coconut oil
1 meduim yellow onion
1 clove (1tsp minced) garlic
3/4 cup coconut milk (from a carton, or almond milk)
1 Tbl arrowroot powder (or constarch)
1 Tbl Dijon mustard
1 Tbl lemon juice
1 Tbl smoked paprika (I like it spicy and smokey use less and season to taste if you like it more mild)
Salt and pepper to taste
2 cups kale (cooked just before serving)
3-4 cups cooked quinoa for serving


Process:
Peel and chop squash. Cook squash either by steaming in a rice maker with 3/4 cup water for 20 mins, or bake in oven at 425 degrees drizzled with olive oil, salt and pepper. While Squash is cooking, heat coconut oil in a medium sauce pan. Add onion and garlic. Saute until soft. In another bowl, add coconut milk and arrowroot. Whisk until smooth. Add to sautéed onion and garlic along with the dijon lemon juice, paprika, salt, and pepper. Add the cooked squash to a blender or food processor along with 1/2 of the coconut milk mix. Blend until smooth. Serve over cooked quinoa and kale.

♥ E