Wild Mushroom and Butternut Squash Quinoa

Fall is coming and butternut squash with fresh sage is one of my favorite fall flavor combinations!  It is a classic among many various cuisines and paired with exotic mushrooms, the earthy, sweet flavors really please the palate!

1 medium butternut squash, peeled and diced into 1/2 inch pieces

1 tbsp organic, unsalted butter, melted

sea salt and black pepper to taste

6 fresh sage leaves, torn

2 cups wild mushrooms, your choice

1 shallot, minced

1 tsp unsalted organic butter

sea salt and black pepper

1 cup cooked quinoa

 

  1. Turn oven to 350 and toss the squash with the butter and sage leaves.  Season with salt and pepper.  Lay out in a single layer on a baking sheet lined with parchment paper and bake for 40 minutes until sweet and tender.
  2. Over medium heat, slowly saute the shallots in butter until just beginning to turn golden.  Add the mushrooms and cook, stirring occasionally for 7-10 minutes.  Season with salt and pepper.
  3. In a large serving bowl, toss together the quinoa, butternut squash and mushrooms and serve.

 

 

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