I made this dish for the Friendsgiving we went to last month and it was a big hit. I attribute that to 2 things: 1) sage and butternut squash go together easily and naturally like old friends and 2) butter. This dish is frighteningly easy for how delicious it is and can be used as a hearty side to your holiday feast OR as a main dish for vegetarian friends and meatless nights. My one caveat is that you really brown and crisp up the cubed butternut squash, thus it’s important that you have even and equal knife cuts. This also make a great wheat-free, vegetarian stuffing
You will need 1 hour and:
1 bunch Fresh Sage
1 butternut squash ( they are sold by the squash and not by the pound at Trader Joe’s) 1/2 cup of grassfed butter
2 cups of water or vegetable stock
1 cup of red Quinoa (any color fine though)
1 tbsp rosemary
optional: 1 cup of macadamia nuts
- Preheat your oven to 400
- Chop butternut squash into even, bite sized cubes by slicing in half long ways, and then removing seeds and slicing each half. No need to removes skin. It will crisp up and be delicious!
- Place squash cubes on a sheet pan and season with salt and an olive oil drizzle. Bake for 30-40 minutes or until browned on edges
- While squash is baking, heat 2 cups of water or stock in a pot on the stove. Once it has reached a boil, cook your quinoa for 20-30 minutes or until most of the water is gone and quinoa seeds are fluffy.
- In a large skillet, heat your butter on medium, carefully stirring so as not to burn it. You want a golden-brown butter
- When butter is thoroughly melted, add finely chopped sage. It is important to give the sage a fine chop so that the soapy consistency is cooked off.
- When your butternut squash is done, transfer it to your butter-sage mixture and add rosemary, stir and fold to incorporate and cover squash with buttery mixture.
- Transfer squash and butter mixture to a serving dish and stir in your quinoa evenly
- Sprinkle with crushed macadamia nuts