Black Quinoa with Brown-Butter Sage Buttenut Squash and Pepitas

Black Quinoa with Brown-Butter Sage Buttenut Squash and Pepitas is a side dish that serves 6. One serving contains 445 calories, 15g of protein, and 15g of fat. For $1.21 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up black pepper, kosher salt, shallots, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 37 minutes. It is brought to you by Boulder Locavore. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe is liked by 830 foodies and cooks. Overall, this recipe earns a super spoonacular score of 97%. If you like this recipe, you might also like recipes such as Butternut Squash Gnocchi with Sage Brown Butter, Roasted Winter Squash with Brown Butter & Sage, and Butternut Squash And Sage Brown Butter With Tortellini.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large skillet over medium-high heat, melt the butter stirring often. After melted allow butter to cook for 2-3 minutes while stirring.Add the shallots and stir for 2 minutes. Add the sage and stir for an additional minute. The butter should foam slightly and begin to turn a deep golden color.Add the butternut squash and stir to fully coat with the butter mixture. Sprinkle in the salt and pepper over the squash.Move squash to ensure a single layer only. Let squash sit undisturbed for about 4 minutes to brown slightly (check to be sure they are not over browning).Once the squash has browned on the bottom, stir them, turning the browned side up. Reduce heat to medium low, cover and allow to become soft (5-7 minutes). Check for doneness; the squash should still retain their form but not be hard in the middle.Add the cooked quinoa to the squash mixture and using a spatula, fold in the quinoa. The quinoa will absorb any remaining butter mixture. Serve immediately.

 

Step by step:

1. In a large skillet over medium-high heat, melt the butter stirring often. After melted allow butter to cook for 2-3 minutes while stirring.

2. Add the shallots and stir for 2 minutes.

3. Add the sage and stir for an additional minute. The butter should foam slightly and begin to turn a deep golden color.

4. Add the butternut squash and stir to fully coat with the butter mixture. Sprinkle in the salt and pepper over the squash.Move squash to ensure a single layer only.

5. Let squash sit undisturbed for about 4 minutes to brown slightly (check to be sure they are not over browning).Once the squash has browned on the bottom, stir them, turning the browned side up. Reduce heat to medium low, cover and allow to become soft (5-7 minutes). Check for doneness; the squash should still retain their form but not be hard in the middle.

6. Add the cooked quinoa to the squash mixture and using a spatula, fold in the quinoa. The quinoa will absorb any remaining butter mixture.

7. Serve immediately.

Nutrition Information:

covered percent of daily need