Butternut Squash with Rainbow Quinoa

Step 1

Preheat oven to 425 degrees.

Step 2

In a small bowl, mix squash with half the oil, salt and pepper. Pour out onto a sheet pan and roast for 20-25 minutes or until tender. Set aside.

Step 3

While squash is roasting, in a medium pot, heat remaining oil over medium high and add onions. Sauté for three minutes then add garlic. Cook for 30 seconds and add sage, savory, cranberries, raisins, stock, quinoa and salt. Cover, bring to a boil and reduce heat to a simmer. After 12 minutes, turn off the burner and allow the quinoa to sit covered for 15 more minutes.

Step 4

After 15 minutes, add squash, parsley and walnuts.

Step 5

Stir and serve hot but also good cold or at room temperature.