3 cups prepared Black Quinoa
3 cups Butternut Squash, peeled and cut into 1/2 inch pieces
4 tbsp unsalted Canna Butter
1 1/2 tbsp diced Shallots
1 tbsp fresh Sage, diced
1/2 tsp Kosher Salt
1/2 tsp Black Pepper, ground
1/2 cup Pepitas, roasted and salted
In a large skillet over medium-high heat, melt the canna butter stirring often. After melted allow canna butter to cook for 2-3 minutes while stirring. Add the shallots and stir for 2 minutes. Add the sage and stir for an additional minute. The butter should foam slightly and begin to turn a deep golden color.
Add the butternut squash and stir to fully coat with the butter mixture. Sprinkle in the salt and pepper over the squash. Move squash to ensure a single layer only. Let squash sit undisturbed for about 4 minutes to brown slightly (check to be sure they are not over browning).
Once the squash has browned on the bottom, stir them, turning the browned side up. Reduce heat to medium low, cover and allow to become soft (5-7 minutes). Check for doneness; the squash should still retain their form but not be hard in the middle. Add the cooked quinoa to the squash mixture and using a spatula, fold in the quinoa. The quinoa will absorb any remaining butter mixture. Serve immediately.