This is the third or fourth year I am growing butternut squash, but it is the first year I am growing sage.
1 small butternut squash 1 cup tricolor quinoa 2 cups water (or vegetable broth) 2 tablespoons chopped fresh sage leaves2 small lemons olive oil kosher saltsea salt fresh cracked pepper
Preheat the oven to 450 degrrees.
Slice the butternut squash in half and scoop out the seeds. Place cut side up on a baking dish and liberally brush with olive oil. Sprinkle with kosher salt.
Bake in the over for 20 minutes, check and then bake for about another 15, until the squash is tender, but not mushy.
In the meantime, bring the quinoa and water (or vegetable broth) to a boil in cover pot. Stir, cover and let simmer about 15 minutes or until the liquid is absorbed.
Remove from heat and let cool about 5 minutes.
In a large bowl, gently combine the quinoa and sage.
Remove the butternut squash from the oven and let cool until it can be handled, about 5 to 10 minutes. Peel the squash and cut into chunks.
Gently stir the butternut squash into the quinoa mixture. Add the juice of the two lemons, as well as the sea salt and fresh cracked pepper.
Mix until the lemon juice is evenly distributed. Serve warm in individual bowls if having it as a main course.