Roasted Butternut Squash with Quinoa and Feta

Preheat oven to 400°F (200°C).

In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper.

Spread the squash in a single layer on a baking sheet.

Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

While the squash is roasting, cook the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.

Fluff the quinoa with a fork.

In a large bowl, combine the roasted butternut squash, cooked quinoa, and remaining 1 tablespoon of olive oil.

Gently fold in the crumbled feta cheese and chopped sage (if using).

Serve immediately. Garnish with pumpkin seeds, if desired.