Curry roasted squash with spinach and spiced cashews - Edible Vancouver & Wine Country

Ingredients

• ½ cup cashews
• 2 teaspoons oil
• ½ teaspoon brown sugar
• 1 teaspoon garam masala
• ⅛ teaspoon cayenne pepper
• Pinch of salt and pepper
• 4 cups squash, peeled and diced
• 2 tablespoons oil
• 1 tablespoon curry powder
• ¼ teaspoon salt
• 1 cup spinach leaves
• ¼ cup red onion, thinly sliced
• ⅓ cup plain yogurt