- 1 1/2 Tbsp olive oil, divided
- 1 small butternut squash
- 1/2 Tbsp butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh sage
- 1 cup quinoa, rinsed and drained
- 1/4 tsp salt, divided
- Freshly ground pepper
- 4 cups shredded or chopped cooked rotisserie chicken
Preheat oven to 400°. Cut butternut squash in half, discard seeds and membranes from center, peel and chop into small cubes (about 1/2″ square). Toss with 1 tablespoon olive oil and spread in a single layer on a baking sheet. Sprinkle 1/8 teaspoon salt and pepper over squash and roast until tender and beginning to brown, 30 minutes. Remove from oven and set aside 1 1/2 cups. Store remaining squash in an airtight container in refrigerator for another use.
Meanwhile, in a medium saucepan over medium heat, add onion and cook until softened, about 5 minutes. Add garlic and sage and cook until fragrant, about 1 minute. Add quinoa and cook, stirring occasionally, about 1 minute. Add chicken broth and remaining 1/8 teaspoon salt. Increase heat to high, bring to a boil, cover, reduce heat to low and cook until quinoa is as desired, about 15 minutes. Reheat the squash if necessary, stir in reserved 1 1/2 cups squash and chicken into quinoa.