Ingredients

The following ingredients have 4 Servings
  • FOR THE ROASTED BUTTERNUT SQUASH
  • 1 butternut squash (peeled & cut into small chunks)
  • 3 shallots (quartered)
  • 4 garlic cloves (smashed)
  • 2 tbsp olive oil
  • 1 tsp chili flakes
  • FOR THE QUINOA
  • 1 cup dry quinoa
  • 2 shallots (thinly sliced)
  • 2 garlic cloves (minced)
  • 1 1/2 tbsp olive oil
  • 2 cooked chicken breasts (cut into cubes)
  • sea salt & pepper (to taste)

Instruction

  • Heat oven to 400 and line a baking sheet with foil
  • Toss diced squash, shallots and garlic with olive oil, chili flakes, sea salt & pepper
  • Spread evenly onto baking sheet and roast for 20-25 minutes, stirring occasionally to make sure it doesn't burn (check with a fork for tenderness)
  • Meanwhile cook quinoa according to package directions
  • In a small sauce pan, heat 1 ½ tablespoons of olive oil over medium low heat. Add the remaining thinly sliced shallots and stir until soft, about 5 minutes. Add the garlic and stir for about another minute or two until the garlic has also softened
  • Stir cooked quinoa together with the roasted squash, cooked chicken (I use chili lime) and sautéed shallots with garlic