4 cups butternut squash, peeled and diced into 1/2 inch pieces (saving the seeds)
1 can of black beans, drained and rinsed
1/4 cup of uncooked quinoa
1/2 cup of water
1/4 cup red onion, minced
3 cloves of garlic, minced
1 serrano chile, minced
1 tablespoon ancho chili powder
2 teaspoons ground cumin
1/4 teaspoon ground coriander
1/4 cup pistachios, finely chopped
1 tablespoon sea salt
1 cup panko bread crumbs.
Olive oil