Butternut Squash and Sage Quinoa

October 29, 2020
Created by Jonnell Masson, MS, RDN, CD
1 hour
Serves 4
  • 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.