Smoked Butternut Squash with Quinoa

Soak 1 cup of wood chips in lukewarm water for 10 minutes.

Set the smoker to 225 degrees Celsius.

Drain the wood chips and place them into the woodchip tray.

Load quartered squash pieces skin side down onto the smoker racks.

Smoke squash for 1 ½ hours.

Remove from smoker and cool.

Store refrigerated for up to 5 days in a sealed container.

Slice beets and onion into a heat-proof container along with the finely diced garlic.

Combine sugar, vinegar, water and salt in a pot and bring to a boil, ensuring all the sugar and salt are dissolved.

Pour heated pickling liquid into the beets mixture.

Let cool and sit overnight.

Next day, remove all of the solids from the pickling liquid and place them into a blender.

Blend on high adding small amounts of the pickling liquid until a smooth but thick consistency is formed.

Check seasoning and add salt if needed.

Place 1 cup of uncooked quinoa and 2 cups of water in a covered pot along with 1 tsp of kosher salt and 1 bay leaf.

Bring to a boil on high heat.

Once the mixture is boiling, reduce the heat to low and cover the pot with a lid.

Allow to slowly simmer for 12-15 mins.

After the time is up, keep the lid in place and remove it from heat.

Let sit for 5 minutes.

After this, remove the lid and gently fluff it with a fork, allowing the steam to escape.

Spread onto a baking sheet to allow to cool and not over cook.

Place four dinner plates out and spread the beet puree onto the plate using the back of a spoon to swirl it into a circular shape.

Lay the cooked quinoa carefully on top of the beet puree allowing some of it to peak through the edges.

Place smoked squash piece on top and arrange shaved radish and sliced beets on as a garnish.

Sprinkle with micro greens and drizzle with olive oil.