1/2 medium butternut squash, peeled and cut into 1" chunks
4 garlic cloves, peeled and smashed
3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
1 cup plain yogurt
1/4 cut fresh cilantro, finely chopped
Cooked quinoa - Cooking Instructions: Rinse 1/2 cup quinoa under cold water. In a medium sauce pan, combine quinoa and 1 cup water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
Preheat oven to 375F. Add parchment paper to 2 large baking sheets.
Combine carrots, red onion, sweet potato, potato, butternut squash and garlic in large bowl.
Add olive oil, cumin, salt, pepper and toss to coat.
Divide onto 2 baking sheets and bake in oven for about 1 hour until vegetables are golden and tender.
While vegetables are baking, combine yogurt and cilantro in a small bowl and chill in fridge.
Remove vegetables from oven, let cool for 10 minutes. Toss with quinoa.
Place in a serving dish and drizzle with yogurt & cilantro dressing.