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The Boston Globe

Food & dining

sunday supper

Roast turkey thighs, quinoa salad: feast without fuss

Roasted turkey thighs with butternut squash and quinoa.

Karoline Boehm Goodnick for The Boston Globe

Roasted turkey thighs with butternut squash and quinoa.

Roast turkey thighs are a simpler alternative to a whole turkey. Smaller than a breast, but less sinewy than drumsticks, thighs are both flavorful and manageable. The size seems to vary wildly. Here, you will need a total of 5 pounds of meat on the bone. If you find only larger thighs, buy fewer and cook them a little longer; the internal temperature should be 170 degrees. Quinoa cooking times are somewhat standard across the board. Choose red, white, or rainbow (pictured here).

Toasting pecans greatly enhances their flavor and it’s done simply in a heavy skillet, shaking the nuts constantly. The salad ingredients taste best at room temperature. If time allows, set out the ingredients half an hour before you plan to assemble dinner. Then serve all the flavors of everyone’s favorite fall holiday without the fuss.

SHOPPING LIST

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(For turkey thighs, quinoa salad)

6 bone-in, skin-on turkey thighs (about 5 pounds total)

4 tablespoons butter

2 large (about 4 pounds) butternut squash

3 scallions

2 large shallots

1 tablespoon chopped fresh thyme

1 bunch fresh sage

½ bunch fresh parsley

4 cloves garlic

Salt and pepper

½ cup olive oil

½ cup pecans

½ cup dried cranberries

3 tablespoons red wine vinegar

2 teaspoons maple syrup

2 teaspoons chile powder

Pinch ground nutmeg

1½ cups quinoa

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com
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