Chilli & Ginger Squash with Kale & Quinoa Recipe

Preheat the oven to 400°F (200°C).

In a mixing bowl, toss the diced squash with olive oil, chilli powder, ground ginger, salt, and pepper.

Spread the seasoned squash out on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat.

Add the chopped kale and sauté for 5-7 minutes, or until wilted.

In another pot, cook the quinoa according to the package instructions.

Once the squash is done, remove it from the oven and let it cool slightly.

In a serving bowl, combine the roasted squash, sautéed kale, and cooked quinoa.

Toss everything together until well mixed.

Serve warm and enjoy!