Butternut Squash Quinoa with Sage Chicken

Had some leftover veggies from the 2nd round and thought I'd try something new:

Butternut squash

Butternut Squash Quinoa

1 cup quinoa

2 cups chicken stock

2 cups butternut squash (chopped into 1/2 inch cubes)

1/2 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

1 white onion chopped

2 cloves garlic

6-8 sage leaves, sliced thinly

Extra virin olive oil

Combine quinoa and chicken stock in a medium pot, bring to a boil, reduce to a simmer. Once quinoa has soaked up all the stock, fluff and set aside.

On a baking sheet, lay out the squash cubes, drizzle evoo, salt, pepper and garlic powder, toss to ensure all cubes are coated evenly & then spread out evenly before tossing in the oven. Cook at 425F for about 20 minutes.

In a skillet, add in a drizzle of evoo, onion and garlic. Saute til transcuent over medium high heat, add sage and cook another 2 minutes - cook on low. Add to quinoa mix. When squash is ready, add to quinoa. Mix & serve.

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Sage chicken

2 chicken breasts

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

8 sage leaves, sliced thinly

EVOO

Place chicken on a sheet of aluminum foil. Pierce chicken w/fork, drizzle with evoo, salt, pepper, garlic powder, and massage over chicken for a minute or two. Sprinkle chicken with sage leaves. Wrap chicken in foil. Pop in oven for 15-20 minutes at 375F. Switch over to broil for another 10.

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 The results: Success

I found this dish very subtle in flavor. Sage was nice and complimentary to the chicken. Squash was sweet and pleasant mixed with the quinoa. Overall - it was a nice, humbly-flavored dish. I don't think I would make it again, because of all the dishes, and quite frankly, I wasn't wowed by this dish (squash is a pain to prep!). I still have some squash leftover (I bought an extra one just in case) so I think I might try butternut squash ravioli with a creamy sage sauce before completely giving up on this flavor combo.