Nutrition per serving may change if servings are adjusted.
4 cups peeled and cubed butternut squash
6 cloves garlic, minced
⅛ teaspoon crushed red pepper, or more to taste
5 teaspoons olive oil, divided
¼ cup sliced almonds
2 cups cooked quinoa
1 tablespoon snipped fresh sage leaves, plus additional leaves for garnish
½ teaspoon salt
Preheat oven to 425°F. In a large bowl, combine butternut squash, garlic, and crushed red pepper. Drizzle with 2 teaspoons of olive oil. Stir until the squash is evenly coated. Spoon into a 15x10x1-inch baking pan. Roast for 30 minutes in preheated oven, stirring once and adding the sliced almonds for the last 4 to 5 minutes of roasting.
In a large bowl, mix remaining 3 teaspoons olive oil with quinoa, snipped sage leaves, and salt. Stir in roasted squash and almonds. If desired, garnish with sage leaves.