Butternut Squash Quinoa Casserole

If you cut your butternut squash early, you can roast the seeds and use those in place of the pumpkin seeds. 

Ingredients:
1 cup uncooked butternut squash, cubed
1/2 cup cooked spinach
1/4 cup cooked quinoa
1 ounce firm tofu cubed
2Tbsp pumpkin seeds
1/4 tsp sage
Salt to taste
1/4 cup water

Directions:
Boil the squash until tender.  Transfer the squash to a skillet and add the sage, salt, and water.  Simmer until the squash is breaking down and creamy (you may have to add more water).  Add the quinoa,  spinach, and tofu.  Mix well.  Transfer the mixture to a greased baking dish and top with the pumpkin seeds.  Cover and bake at 400 degrees for 10 minutes.  Remove the cover and cook for another 5 minutes.