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I probably should not rate this because I made some changes. I subbed in sweet potatoes because DH does not like squash (a texture thing). I roasted the potatoes, onions, and apples, used water vs broth, added garlic salt, and a splash of agave nectar for a little bit of sweetness (I found the sage bitter). Served it with grilled chicken and it was enjoyed by all.
Prepared this as per the recipe using the chicken broth and a combination of braeburn and granny smith apples. It seems to be missing something, I may add a touch of brown sugar to the leftovers. The squash was steamed in the microwave before adding to the sage/onion mixture. The timing is right on. My servings were more along the lines of 6.
This was a good dish though a little on the bland side. I love healthy seasonal cooking and I was looking for a quinoa salad so I'm glad I could find a recipe that met both criteria. When cooking the squash and apples I added a little water to the skillet to keep it from sticking. I think I overcooked the quinoa a little but it still had that unique texture, I think quinoa can stand up to a little overcooking. The cranberries added a nice splash of color.
I made this as posted, except I used 1/2 cranberries and 1/2 raisins in the end. This is a flavorful, great way to enjoy quinoa. Definitely worth trying ~ Thanks for sharing this recipe Toni!
I made this on thanksgiving and everyone really liked it. I combined all the ingredients except for the squash, and added a few sprinkles of turbinado sugar to bring out the flavor of the pie spice. I cooked the squash in halves, and then stuffed it with the filling, and topped it with the cranberries. everyone said it was too pretty to eat.