Roasted Chicken with Quinoa and Butternut Squash
- whole chicken (cleaned and take out the neck and other inside parts)
- butternut squash
- olive oil
- carrot (if desired though I did not have one in the picture)
- 2 cloves of garlic
- 2 Tbsps minced garlic
- 1 tsp. salt
- 3/4 tsp. pepper
- 1/2 tsp. dried sage
- 1 1/2 tsp. cups of sliced up butternut squash
- 2 Tbsps butter or margarine
In a skillet at medium high heat add olive oil, onion, carrot, celery and cloves of garlic that are chopped up. Cook for about 5-7 minutes or until tender.
Add two cups of water to one cup of quinoa. Salt and pepper to taste.
Bring to a boil and stir, lower heat to low and cover the skillet and cook until quinoa absorbs all the water and remove from heat. Approximately 7-10 minutes.
Once quinoa has absorbed all the water stuff into the chicken in the front and back. Preheat oven to 400 degrees. Combine 1 1/2 Tbsps minced garlic, 1/2 tsp pepper, 1/2 tsp. salt, 1/2 tsp. sage in bowl. Loosen skin from breast and drumsticks, rub over skin of chicken.
Combine squash, butter, 1/2 tsp of minced garlic, 1/2 tsp. salt, 1/4 tsp. pepper. Coat squash with mixture then arrange squash around the outside of chicken.
Bake stuffed chicken with squash around it uncovered for 1 1/2 to 2 hours or until juices run clear.