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Roasted butternut squash quinoa with browned butter and sage
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Butternut Squash Quinoa with Browned Butter and Sage
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A wonderful flavor combination of Roasted butternut squash, toasted pine nuts and crispy sage in browned butter

Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: browned butter, butternut squash, quinoa bowl, sage
Servings: 2
Kelly Maggiore: Kelly, RD
Ingredients
  • 1/2 butternut squash, peeled, seeded and cubed
  • 1/2 onion, diced
  • 2 cloves garlic, chopped
  • 1 cup quinoa
  • 2 tbsp olive oil extra virgin
  • 1 tbsp butter
  • 2 tbsp fresh sage
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper freshly ground
Instructions

  1. Preheat oven to 400°. Combine butternut squash, onions and garlic. Add 1 tbsp olive oil and toss to coat. Season with salt and pepper. Place squash on a lined roasting pan or baking sheet. Roast for 25 minutes or until fork tender and lightly browned on the edges.

  2. While the squash is roasting, prepare the quinoa according to package directions. Once cooked, fluff with a fork. Season with salt and pepper to taste. Set aside.

  3. In a dry skillet, toast pine nuts, tossing frequently just until nuts are glistening and fragrant. Remove from skillet and set aside. Using the same skillet, add 1 tbs of olive oil and 1 tbsp butter. Stir frequently until brown bits begin to appear and butter develops a nutty aroma. Add sage to butter and oil mixture and cook until slightly crispy. Remove skillet from heat.

  4. Combine squash and quinoa with the browned butter and sage. Add additional salt and pepper as needed. Serve warm.