Fall Special Recipe

Preheat oven

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Toss squash

In a large bowl combine the cubed butternut squash, olive oil, maple syrup, smoked paprika, ground cinnamon, kosher salt, and black pepper. Toss until every piece is evenly coated.

Roast

Spread the squash in a single layer on the prepared baking sheet, leaving small gaps between pieces. Roast for 25–30 minutes, stirring once halfway through, until the edges are caramelized and the squash is tender when pierced with a fork. If pieces start to brown too quickly, reduce oven to 400°F (200°C).

Toast quinoa

While the squash roasts, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the rinsed quinoa and toast, stirring, for 2–3 minutes until it smells nutty.

Sauté aromatics

Add the finely chopped shallot and minced garlic to the pan with the quinoa. Cook for 1–2 minutes until softened and fragrant, taking care not to brown the garlic.

Simmer

Pour in the 2 cups vegetable broth, add the thyme, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and quinoa is tender.

Finish pilaf

Remove from heat and let stand covered for 5 minutes. Fluff with a fork, then stir in the chopped parsley and adjust seasoning to taste.

Brown the butter

In a small skillet over medium heat, melt the 6 tablespoons butter. Continue to cook, swirling the pan occasionally, until the butter foams and the milk solids turn golden-brown and give a nutty aroma, about 4–6 minutes. Watch closely to avoid burning.

Add sage & shallot

Add the fresh sage leaves and the minced shallot to the brown butter. Cook for 30–45 seconds until the sage becomes crisp and the shallot softens slightly.

Finish sauce

Remove from heat, stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning. Keep warm until ready to assemble.

Divide the herbed quinoa pilaf among 4 warm plates or shallow bowls (about 1/2 cup cooked quinoa per serving as a base). Top each portion with a generous portion of roasted butternut squash (about 250 g per serving). Spoon the sage brown-butter sauce evenly over the squash and quinoa so each serving gets some crispy sage and shallot.

Scatter toasted pepitas and optional crumbled feta or goat cheese over each plate. Add a small handful of microgreens or baby arugula if using. Finish with a light extra drizzle of warmed maple syrup for added shine and sweetness.

Serve immediately so the brown butter is warm and the squash retains some crisp caramelized edges.