A few weeks ago Jenna at Eat,Live, Run listed her favorite recipes for the fall. I naturally saved most of them to try at some point. I really enjoy summer and spring, but fall and winter win me over all the time. Especially when it comes to hearty fall dishes. I eat acorn and butternut squash with butter and brown sugar like its ice cream. I’m not kidding. I also like to try and mix it up with the my two favorite squashes, so the not-so-time-consuming Butternut Squash with Sage Quinoa Salad made its way to the top of my to try list.
Quinoa is something I have heard a lot about lately but never tried. It seemed difficult. I don’t know why, if I had bothered to pick up a package I would have known it was super easy to make. It was also very tasty. I think I am going to have to try and mix it in more frequently. The whole recipe was delicious and fast. I used more squash because I wanted to use a whole half. I also forgot to pick up fresh sage, so I just used some dry. If you get a chance, I highly recomend you give it a try!
Butternut Squash with Sage Quinoa
- 1 cup quinoa
- 2 cups chicken stock
- 3 cups butternut squash, cut into ½ inch dice
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- 4 tbsp olive oil, divided
- 1 yellow onion, diced
- 2 cloves garlic, finely chopped
- 2 tsp dried sage leaves
- Preheat the oven to 425 degrees.
- Combine the quinoa and chicken stock in a medium pot. Bring the liquid to a boil and then reduce to a simmer. Cook until the quinoa has absorbed all the liquid, about 15 minutes. Fluff the quinoa with a fork and then set aside.
- While quinoa is cooking Place the cubed butternut squash onto a parchment lined baking sheet. Sprinkle with salt, pepper, garlic powder and 2 tbsp of olive oil. Give the butternut squash a quick toss to make sure the seasonings are evenly distributed on the squash. Roast for about 20 minutes until the squash is fork tender.
- In a large skillet, heat the remaining olive oil over medium high heat. Add the diced onion and garlic. Sauté until fragrant. Add the sage and cook for about 2 minutes.
- Reduce the heat to low and add the cooked quinoa and roasted butternut squash. Toss the mixture to combine and taste for seasoning. Add more salt and pepper if needed.
- Serve immediately.