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Butternut Squash Autumn Grains

Butternut Squash Autumn Grains

Serves: 4-6

Ingredients
  • 2 cups diced butternut squash
  • 1 Tbsp. olive oil, divided
  • ½ tsp. kosher salt, divided
  • 1 cup diced red onion
  • 1 tsp. chopped sage
  • ¼ tsp. ground black pepper
  • 3 cups Village Harvest Red Quinoa & Brown Rice, heated through (found in frozen veg. section)
  • 1½ Tbsp. chopped chives
  • Garnish shaved Parmesan cheese

Instructions
  1. Toss butternut squash with 2 teaspoons of olive oil and ¼ teaspoon of salt in a large mixing bowl. Spread onto a sheet pan (in a single layer) and roast in a 425 degree F oven for 15-17 minutes until lightly browned and tender.
  2. While squash is roasting, heat remaining olive oil in a large saute pan over medium-high. Add onions and cook, stirring occasionally, for 3-5 minutes until golden. Add sage, black pepper and remaining salt and pour into a large mixing bowl.
  3. Mix roasted squash, Village Harvest Red Quinoa & Brown Rice and chopped chives into the warm onions. Adjust seasoning to taste. Garnish with Parmesan cheese just before serving.