I’m so excited to be guest posting here today! When Jenna asked me, I immediately said yes! I am a HUGE fan of Eat, Live, Run and absolutely love all the recipes that Jenna creates!
I’m Gaby from What’s Gaby Cooking! I started in the food world about 3 1/2 years ago when I went to culinary school. Shortly after that I became a private chef in Malibu, CA and cooked for lots of fabulous people and celebrity clients. As a chef I am always obsessing over the best ingredients and am always looking for my next food adventure whether that be at my local farmers market or some country in South America where I get to explore a new food culture. Learning about different cuisines makes it easy for me to become obsessed with certain ingredients. Something usually strikes my fancy and then I’m all about it for a few weeks, creating dish after dish that features that item.
Today, I’m excited to share one of my absolute favorite healthy fall recipes for Butternut Squash and Sage Quinoa.
I’m kinda obsessed with quinoa. I eat it for breakfast, lunch and dinner and mix it into all sorts of different dishes. Best part is that it’s super healthy! I’m also kinda obsessed with sage. I feel like it doesn’t get used enough, so I’m always excited to incorporate it into any of my dishes.
And who doesn’t love butternut squash!?
It’s just screams fall! And it’s extra delicious when roasted with a few spices!
So after combining all those great ingredients you will have a super healthy and gorgeous meal.
Butternut Squash and Sage Quinoa
1 cup quinoa
2 cups chicken stock
2 cups butternut squash, cut into ½ inch dice
½ tsp salt
¼ tsp pepper
½ tsp garlic powder
4 tbsp olive oil, divided
1 yellow onion, diced
2 cloves garlic, finely chopped
6-8 sage leaves, finely sliced
Combine the quinoa and chicken stock in a medium pot. Bring the liquid to a boil and then reduce to a simmer. Cook until the quinoa has absorbed all the liquid. Fluff the quinoa with a fork and then set aside.
Preheat the oven to 425 degrees F.
Place the cubed butternut squash onto a parchment lined baking sheet. Sprinkle with salt, pepper, garlic powder and 2 tbsp of olive oil. Give the butternut squash a quick toss to make sure the seasonings are evenly distributed on the squash. Place the baking sheet in the oven and roast for about 20 minutes until the squash is fork tender.
Meanwhile, in a large skillet, add the remaining olive oil over medium high heat. Add the diced onion and garlic and sauté until fragrant. Add the sage and let it cook for about 2 Minutes. Reduce the heat to low and add the cooked quinoa and roasted butternut squash. Toss the mixture to combine and taste for seasoning. Add more salt and pepper if needed.
**Thanks so much for having me Jenna! I hope you’ve all enjoyed my Butternut Squash and Sage Quinoa Salad.Pin It