1 butternut squash
6 spears asparagus (large)
1/4 vidalia or other sweet onion
1 large eggplant
1 C quinoa
2 C water
1 slice 1/4 inch thick pancetta, cubed
salt & pepper
Cube butternut squash, egglant. Dice onion. Section eggplant to 1/2 inch sections.
Wash quinoa and combine with water in saucepan. Bring to boil, cover, reduce heat immediately to low. Set 15 min until water absorbed.
Fry pancetta in seperate pan, dry, adding to medium hot pan until crisp.
Heat olive oil and onion to medium high. Once onion shrunk but not translucent or colored yet, add butternut squash cubes (salt & pepper at every stage). Let soften. Turn heat up, add eggplant cubes. Allow to color, continuing to toss occasionally.
Add asparagus last. Let get bright green, turn off heat. Combine cooked quinoa with mixture, top with fried pancetta and serve.
Wine: You could serve this with a light, bright wine like an Oregon Pinot Noir.