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butternut squash and quinoa pilaf recipe

Written on Tuesday, October 25, 2016 | 5:47:00 PM



makes: 8 servings (½ cup each)

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

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.




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