How awesome is it that quinoa is allowed on Passover?! Not sure I understand why or how that is, but I’ll take it.
Tonight I made two quinoa dishes and here is the first one. Okay, okay I’m going to say it again: ” I LOVE____!” Sage. SAGE PEOPLE. It is so delicious. It gives anything it touches this super gourmet flavor. Pair it with butternut squash and baby, you are golden (or orange, in this case).
I’ve made similar recipes to this one in the past but with whole wheat pasta instead of quinoa. In this case, I knew the combination would work, but I needed some sort of carb. Enter: quinoa. The result was a totally rich, flavorful, filling little meal. And, of course, easy to make! Read on.
What You Need:
1 package of precut butternut squash (or about 2 cups of cubed squash)
3 or 4 tbsps chopped fresh sage
olive oil/olive oil spray
1/2 cup of uncooked quinoa
What You Do:
Spray a baking sheet with some PAM or olive oil spray. Scatter the cubes of squash onto the sheet and sprinkle the chopped up sage onto the cubes. Make sure each cube has its own dash or two of sage. Add salt and pepper and give it a final coating of olive oil spray. Place in the oven at 325 degrees for 30-45 minutes (check on it!) You should plan on taking a fork and mixing the squash up halfway through the time in the oven to make sure all sides get enough love and attention.
While the squash is cooking, make your quinoa according to the directions on the box.
Once the squash is done (you can put a fork easily through it and the edges are a little crispy), add it to the cooked quinoa. Mix everything up, and top with more fresh pepper and an additional tbsp of chopped sage (when it comes to sage, or any spice in general, I say the more the better!)
EAT. Be amazed. Tell everyone about the wonder that is squash and sage. And then repeat.