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Melt the coconut oil in a large saute pan over low-medium heat.
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Add the diced onion and saute 5 minutes.
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Add all of the spices (ginger, curry, cumon, and garlic) and cook about 1 minute longer.
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Next add the squash, quinoa, apple, water, and salt to the same pan.
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Cover the pan with a lid and let cook on low for about 25 minutes stirring halfway through (might take 15-20 minutes longer if you did not soak your quinoa).
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The dish is done when the quinoa is cooked and the butternut squash is soft.
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Sprinkle in the dried cranberries last.