Holiday Butternut Squash Crispy Sage Quinoa

Name: Holiday Butternut Squash Crispy Sage Quinoa
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1½ cups (280 g) quinoa, uncooked, rinsed thoroughly under cold water until water runs clear; 3 cups (420 g) butternut squash, peeled and seeded, cut into ¾-inch cubes; 3 cups (720 ml) low-sodium vegetable broth; ¾ teaspoon (5 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 20 leaves fresh sage leaves, left whole, patted dry; 3 tablespoons (43 g) unsalted butter; ¾ cup (105 g) raw pumpkin seeds (pepitas); ¼ teaspoon (½ g) freshly grated nutmeg (optional)

From the MyKitchenBank Kitchen

Nutty quinoa studded with roasted butternut squash cubes, topped with crispy sage leaves and toasted pumpkin seeds. This warm, elegant side dish combines earthy flavors and satisfying textures—perfect for holiday tables or any celebration meal. The slow cooker handles the grains while you prepare other dishes, and last-minute crisping brings the sage to life.

Prep: 20 min
Cook: 35 min
Wait: 25 min
Total: 1 hr 20 min
Makes: 6 servings (about 1 cup each)

Save to My Kitchen Jump to recipe

Steps

Before you start

Rinse quinoa thoroughly under cold water to remove bitter saponins
Have vegetable broth at room temperature or warm—cold liquid slows the slow cooker
Cut butternut squash into ¾-inch cubes before starting (use precut if short on time)
Measure out sage leaves and pumpkin seeds ahead

1
Toast the pumpkin seeds
- Heat a small nonstick skillet over medium heat.
- Add the raw pumpkin seeds and toast, stirring frequently, for 5–6 minutes until fragrant and lightly golden.
- The seeds should smell nutty and some may begin to pop.
- Transfer to a small bowl and set aside.
+ Show details− Hide details
Ready when: Seeds are fragrant, lightly golden, and beginning to pop
Tip: Stir often so they toast evenly; burnt seeds taste bitter and ruin the dish
2
Combine ingredients in slow cooker
- Add the rinsed quinoa to a 4–5-quart slow cooker.
- Add the butternut squash cubes, vegetable broth, kosher salt, black pepper, and nutmeg if using.
- Stir well to combine, ensuring the squash is distributed throughout.
- The mixture should look soupy at this stage.
+ Show details− Hide details
Tip: Stir thoroughly so quinoa grains don't stick to the bottom; distribute squash so it cooks evenly
3
Cook on low in slow cooker
- Cover the slow cooker and cook on the low setting for 20–25 minutes, until the quinoa grains have absorbed most of the broth and the butternut squash is tender but not falling apart.
- The liquid should be nearly gone, leaving the grains moist but not wet.
- Stir once halfway through cooking to prevent sticking.
+ Show details− Hide details
Ready when: Quinoa is fluffy and grains are transparent; squash is fork-tender
Tip: Avoid lifting the lid too often, as steam loss prolongs cooking. If liquid remains at 20 minutes, stir and give it 3–5 more minutes
4
Crisp the sage leaves
- While the quinoa finishes, melt the butter in the small nonstick skillet over medium-high heat.
- Once the butter is foaming, working in batches, add 5–6 sage leaves at a time and fry for 1–2 minutes per side until they are dark green, crispy, and their aroma is pungent.
- The leaves should darken and curl slightly.
- Transfer each batch to a paper-towel-lined plate to drain and cool.
- They will continue to crisp as they cool.
+ Show details− Hide details
Ready when: Sage leaves are dark green, crispy, and pungent-smelling; butter is light brown
Tip: Don't overcrowd the pan; work in small batches so leaves brown evenly rather than steam. Watch for the brown butter aroma—that's your signal they're done
5
Finish and serve
- Once the quinoa is cooked, fluff with a fork to separate grains and release steam.
- Transfer to a serving bowl or platter.
- Top with the toasted pumpkin seeds and arrange the crispy sage leaves over the surface.
- Serve warm.
- The crispy sage leaves are best eaten fresh, so add them just before serving.
+ Show details− Hide details
Tip: If holding the quinoa warm for more than 10 minutes, keep it covered to retain moisture. Add the crispy sage at the very last moment so it stays crunchy

Good to know

Tips

For easier prep, buy pre-cubed butternut squash from the produce section; it saves 10–15 minutes of knife work
If your slow cooker cooks very hot, start checking the quinoa at 15 minutes; some models work faster than others
Nutmeg is subtle but adds warmth and holiday spice—don't omit if you want that festive flavor note
Crispy sage is the star of this dish; use fresh sage leaves, not dried, for the best texture and aroma contrast

Make ahead

The quinoa and squash can be cooked up to 1 day ahead and refrigerated. Reheat gently in a microwave (covered, 2–3 minutes, stirring halfway) or in a covered skillet over medium-low heat with a splash of broth to restore moisture. Toast the pumpkin seeds and crisp the sage fresh just before serving.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The crispy sage will soften over time, so discard it and make fresh sage if reheating. Reheat gently with a splash of vegetable broth to restore moisture. Do not freeze, as quinoa becomes mushy upon thawing.

Substitutions

low-sodium vegetable broth → chicken or turkey broth. For a non-vegetarian option, use the same amount of broth; the recipe remains the same
raw pumpkin seeds (pepitas) → toasted sunflower seeds or chopped pecans. Use the same amount and toasting method; pecans may need just 3–4 minutes of toasting
fresh sage leaves → crispy sage made from dried sage, or fresh thyme leaves. For dried sage, reduce the amount to 10–12 leaves (or 1 tablespoon crumbled); thyme crisps faster (30 seconds per side)
butternut squash, peeled and seeded → acorn squash, delicata squash, or sweet potato. Use the same amount and cube size; cooking time in the slow cooker remains the same