• 1 Medium Butternut Squash, or about 3 Cups of Peeled and Diced Squash
• Olive Oil
• Salt and Pepper
• 1 Large Yellow Onion, Diced
• 3-4 Cloves of Garlic, Minced
• 1/2 Tsp Cumin
• 1 Tsp Dried Oregano
• 1/4 Tsp Nutmeg
• 3 Quarts Chicken Stock
• 1 14 oz Diced Tomatoes in Juice
• 2/3 Cups Quinoa, Rinsed
• 1 Rotisserie Chicken, Cooked, De-Boned and Shredded
• 1/2 Tsp Orange Zest
• 1 Cup Fresh Baby Spinach
• 1 tsp Paprika

Method-

Peel and remove the seeds from the squash. Dice into 1/2 inch chunks. Toss with a little olive oil and season with salt and pepper to taste. Spread out on a flat pan and roast for 10 minutes at 400 degrees. Remove half of the squash and return the other half back to the oven and bake that half for another 30 minutes. Remove the second half of the squash and puree.

In a large heavy bottomed pot, heat a little olive oil and sautee the onions over medium high heat for about 8 minutes. Add in the garlic and spices and cook for one minute. Add in broth, tomatoes, quinoa, both cubed and pureed squash, and shredded chicken. Bring to a simmer and reduce heat to low. Simmer for about 20 minutes, check seasonings to see if you’d like to add more. Add in orange zest, spinach and paprika.  Serve and enjoy!

• 1 Large Jalapeño, Seeded and Minced
• 1 Medium Yellow Onion, Diced
• 2 Tbsp Olive Oil
• 1 Tsp Cumin
• 1 Tsp Chili Powder
• 1 Tsp Garlic Powder
• 1 15.5 oz Can Black Beans, Rinsed
• 1 14.5 oz Roasted Diced Tomatoes
• 6 Eggs
• 1/2 Cup Shredded Colby Jack Cheese

Method-

Sautee the jalapeño, onion and olive oil in a large skillet until tender 5-7 minutes. Add seasonings, bean and the tomatoes with the juice. Reduce to a very low simmer and cook until most of the liquid is out 7-10 more minutes. Make 6 divots in the mixture with a spoon and crack the eggs into the depressions. Place the whole skillet into the oven and bake at 425 degrees for 10 minutes and top with cheese. Return to the oven to melt the cheese.

Serve with tortillas and enjoy!