1 cup quinoa
2 cups chicken stock
2 cups butternut squash, cut into ½ inch dice
½ tsp salt
¼ tsp pepper
½ tsp garlic powder
4 tbsp olive oil, divided
1 yellow onion, diced
2 cloves garlic, finely chopped
6-8 sage leaves, finely sliced
Combine the quinoa and chicken stock in a medium pot. Bring the liquid to a boil and then reduce to a simmer. Cook until the quinoa has absorbed all the liquid. Fluff the quinoa with a fork and then set aside.
Preheat the oven to 425 degrees F.
Place the cubed butternut squash onto a parchment lined baking sheet. Sprinkle with salt, pepper, garlic powder and 2 tbsp of olive oil. Give the butternut squash a quick toss to make sure the seasonings are evenly distributed on the squash. Place the baking sheet in the oven and roast for about 20 minutes until the squash is fork tender.
Meanwhile, in a large skillet, add the remaining olive oil over medium high heat. Add the diced onion and garlic and sauté until fragrant. Add the sage and let it cook for about 2 Minutes. Reduce the heat to low and add the cooked quinoa and roasted butternut squash. Toss the mixture to combine and taste for seasoning. Add more salt and pepper if needed.