Quinoa with Roasted Butternut Squash & Sausage

Quinoa with Roasted Butternut Squash & Sausage
  • 1 small butternut squash (about 1 and 1/2 lbs), peeled, seeded, and cut into 1/2-inch dice
  • 1 medium onion, diced to 1-inch
  • olive oil
  • salt & freshly ground black pepper
  • 2 Italian sausage links (I used hot Italian)
  • 1 tsp dried oregano (or 1 tbsp fresh)
  • 3/4 cup quinoa, rinsed well
  • 1 and 1/4 cups water
  • fresh parsley and/or oregano, for garnish
  1. Preheat oven to 400 degrees F (375 degrees F convection). In a large bowl, toss butternut squash and onion with a good drizzle of olive oil and a liberal sprinkle of salt & pepper. Spread in a single layer on a rimmed baking sheet. Roast in the preheated oven, turning once or twice, until squash edges are crispy and browning, about 45 minutes.
  2. Meanwhile, remove sausage from its casing. Coat the bottom of a medium (4 or 5-quart) Dutch oven very lightly with olive oil (just enough to get browning started) and bring to a shimmer over medium heat. Add sausage, breaking up with a wooden spatula, and cook, stirring occasionally, until sausage is nicely browned, about 5 to 10 minutes. Add oregano, stir and cook for 1 minute. Add quinoa and water; stir, cover and bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, until quinoa is fluffed and water has been absorbed, about 15 minutes.
  3. Add roasted squash & onion to the quinoa. Mix well. Taste and adjust seasonings. Transfer to a serving dish and garnish with chopped fresh parsley or oregano. Serve warm.
Serves 4 as a main dish; 8 as a side with soup or salad.

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