4 cups peeled and cubed butternut squash
6 cloves garlic, minced
1/8- 1/4 teaspoon crushed red pepper
5 teaspoons olive oil
1/4 cup sliced almonds
2 cups cooked quinoa
1 tablespoon snipped fresh sage
1/2 teaspoon salt
Preheat oven to 425 degrees F. In a large bowl combine butternut squash, garlic, and crushed red pepper. Drizzle with 2 teaspoons of the oil. Stir until the squash is evenly coated. Spoon into a 15x10x1-inch baking pan. Roast for 30 minutes, stirring once and adding the sliced almonds for the last 4 to 5 minutes of roasting.
In a large bowl combine quinoa, the remaining 3 teaspoons oil, the snipped sage, and salt. Stir in roasted squash and almonds. If desired, garnish with sage leaves.
Per Serving: cal. (kcal) 132, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 19, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 2, pro. (g) 4, vit. A (IU) 7288.53, vit. C (mg) 15.94, Thiamin (mg) 0.13, Riboflavin (mg) 0.1, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 152, Potassium (mg) 358, calcium (mg) 50.48, iron (mg) 1.44, Starch () 1, Fat () 1, Mark as Free Exchange () 0, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet