A sweet and savory brown butter side dish.
5 tablespoons of Unsalted Grassland Butter
3 cups of cooked quinoa (cook to package directions)
1 3 lb butternut squash, peeled, seeded and cut into ½-inch dice
½ cup of sage leaves, torn in ½-inch pieces
Melt butter in a large saute pan over moderately high heat.
Swirl butter in pan until foaming stops and butter begins to brown.
Add the squash and sage leaves. Season with salt and pepper and toss to coat.
Cook over moderate heat for 10 minutes until tender.
Pour over quinoa in serving bowl and mix.
NOTE: We like adding a few other great ingredients like roasted corn, red peppers, feta crumbles, and
dried cranberries. The more the merrier.
Serve with chicken or fish.
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