Roasted Butternut Squash and Quinoa Pilaf
Recipe from Diabetic Living



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Servings: 8
Serving size: 1/2  cup
Prep Time: 25 mins
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Ingredients
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    4   cups 
    peeled and cubed butternut squash
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    6   cloves 
    garlic, minced
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    1/8 - 1/4  teaspoon 
    crushed red pepper
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    5   teaspoons 
    olive oil
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    1/4  cup 
    sliced almonds
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    2   cups 
    cooked quinoa
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    1   tablespoon 
    snipped fresh sage
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    1/2  teaspoon 
    salt

Directions
1.
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.
2.
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.
Nutrition information
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 (”g) 40.32, Cobalamin (Vit. B12) (”g) 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
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