Packed full of flavor and loads of healthy stuff this is a perfect fall dinner what will soon become a favorite!
1/2 teaspoons Salt, Kosher
2 cups Cooked Quinoa
1/4 cups Almonds, Sliced
5 teaspoons Olive Oil
1/8 teaspoons Crushed Red Pepper Flakes
6 serving (1) Garlic Clove
4 cups Butternut Squash, Raw
1. Preheat oven to 425°F. In a large bowl, combine peeled and cubed butternut squash, garlic, and crushed red pepper.
Drizzle with 2 teaspoons of olive oil. Stir until the squash is evenly coated. Spoon into a 15x10x1-inch baking pan. Roast for 30
minutes in preheated oven, stirring once and adding the sliced almonds for the last 4 to 5 minutes of roasting.
2. In a large bowl, mix remaining 3 teaspoons olive oil with quinoa,1/2 tbs herbs of your choice, and salt. Stir in roasted
squash and almonds. If desired, garnish with sage leaves.