makes: 8
servings (½ cup each)
prep: 25 minutes roast: 30 minutes
Ingredients :
prep: 25 minutes roast: 30 minutes
Ingredients :
- 4 cups peeled and cubed butternut squash
- 6 cloves garlic, minced
- 1⁄8 teaspoon crushed red pepper
- 5 teaspoons olive oil
- ¼ cup sliced almonds
- 2 cups cooked quinoa
- 1 tablespoon snipped fresh sage
- ½ teaspoon salt
- 6 cloves garlic, minced
- 1⁄8 teaspoon crushed red pepper
- 5 teaspoons olive oil
- ¼ cup sliced almonds
- 2 cups cooked quinoa
- 1 tablespoon snipped fresh sage
- ½ teaspoon salt
Preparation Method :
1) Preheat oven to 425°F. In a large bowl
combine butternut squash, garlic, and crushed red pepper. Drizzle with 2 teaspoons
of the oil. Stir until squash is evenly coated. Spoon into a 15×10×1-inch
baking pan. Roast 30 minutes, stirring once and adding the sliced almonds for
the last 4 to 5 minutes of roasting.
2) In a large bowl combine quinoa, the remaining 3 teaspoons oil, the snipped sage, and salt. Stir in roasted squash and almonds. If desired, garnish with sage leaves.
2) In a large bowl combine quinoa, the remaining 3 teaspoons oil, the snipped sage, and salt. Stir in roasted squash and almonds. If desired, garnish with sage leaves.
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