Quinoa Kale Roasted Butternut Squash

Here is one delicious vegetarian and gluten-free dish that anyone can enjoy! You can have this a side to share with others, or as your whole meal.  It's the perfect casual dinner in front of the TV on a cold and or rainy night. 

Ingredients:
1 butternut squash
2 tbsps olive oil
1 tsp cumin or 4 spices blend
1 cup of baby kale
1 cup of quinoa (cook quinoa based on recipe from packaging)
2 tbsps butter
1/2 cup of Mexican cheese (if using cumin) or Cheddar/Colby Jack (if using 4 spices blend)

Recipe: 
Step 1: Preheat your oven to 400 degrees Fahrenheit. 
Step 2: Cut your butternut squash in half (lengthwise). Place it on a baking sheet covered with parchment paper. 
Step 3: Remove seeds, and cover the butternut squash with olive oil, cumin or 4 spices blend and season with salt and pepper. Place the butternut squash outer-layer up.
Step 4: Roast for 30-35min, until tender. (It will depend on how big the butternut squash is.) You can check how tender it is by piercing through it with a knife. 
Step 5: While the butternut squash is roasting, prepare the quinoa based on the recipe from the packaging. Add the butter and baby kale to your quinoa, and stir altogether, until the butter melt, and the kale shrinks.
Step 6: Once butternut squash is ready, remove from oven, add quinoa/kale mixture. Spread some cheese, and place back in oven for an additional 5-10 minutes, until the cheese melts.