BREAKFAST FOREVER! I’m an unbalanced breakfast eater. I either want a stack of pancakes with bacon and orange juice and, like, a strong spicy bloody mary…or nothing at all. I’m talking like a cup of coffee, while eating two stale tootsie rolls and scrolling through breakfast. I want dreamy breakfast or miserable breakfast. Nothing in between! This is why this dish, to me, is dinner. The good news is that it sort of works for any time of day. It’s a good “anytime” meal. Buy the ingredients, have them on hand and make it when you feel like. It’s like a unisex shirt, it just works for everyone. If you have a well seasoned cast iron skillet, this can be, and should be, a one-pot (or skillet) meal. Ease is key. There is a good amount of cooking time, about 30 minutes, but for the most part it’s sort of downtime. You just have to be around, in the kitchen to keep a good watch. It starts with quinoa being cooked. After the quinoa is done, shallots are simmered, garlic is added and the butternut squash and potatoes get a good dusting of cumin and paprika. The quinoa is added …

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