1 butternut squash, peeled, cubed and roasted (or 1 bag frozen squash)
2 Italian sausages (turkey works great), casing removed and meat cooked through
1/4 cup fresh sage, chopped
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
Salt and pepper to taste
In a large sauce pan, combine the quinoa and 2 c. chicken broth. Bring to a boil, then reduce to the heat to low, cover, and simmer for 15 minutes. Remove from the heat and set aside.
Heat oven to 425 degrees. Place peeled, cubed squash on a roasting pan and toss with 1 tablespoon olive oil and salt & pepper. Roast until tender, about 25 minutes. If you’re using frozen squash, simply defrost it in the microwave, no need to roast.
In a large bowl, combine quinoa, butternut squash, sausage, sage, onion salt, garlic powder, and salt and pepper. Serve warm.