Ingredients
1 butternut squash
Sunflower oil
1 cup of quinoa
1/2 cup of pecans
1 tbsp of brown sugar stevia
2 sage leaves
Optional
Extra sage for garnish

Directions
1. Preheat oven to 400F.

2. Cut squash in half and remove seeds. Add to a baking pan and drizzle with sunflower oil. Brush oil evenly across squash.

3. Cover and bake for 1 hour.

4. While squash is cooking, add 1 cup of rinsed quinoa to a small pot. Cover with water and bring to a boil. Cook for approximately 15 minutes, or until all excess water is evaporated.

5. Add quinoa to a bowl. Mix in pecans, brown sugar stevia, and sage leaves.

6. Remove squash from oven and carefully uncover. Portion quinoa mixture evenly on top of squash.

7. Bake for an additional 20 minutes uncovered.

8. Remove from oven and let cool. Garnish with extra sage leaves. Serve and enjoy!