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The Boston Globe

Food & dining

sunday supper

Recipe for roast turkey thighs with butternut squash and quinoa

Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

6bone-in, skin-on turkey thighs (about 5 pounds
total)
4tablespoons butter, at room temperature
12whole sage leaves
2teaspoons chile powder
Salt and black pepper,
to taste
2large (about 4 pounds)
butternut squash, peeled, seeded, and cut into 1-inch pieces
3tablespoons olive oil
Pinch ground nutmeg
1tablespoon finely chopped fresh sage
2large shallots, sliced
4cloves garlic, crushed
cups quinoa
3cups water
¼cup chopped fresh parsley

1. Set the oven at 375 degrees. Have on hand 2 rimmed baking sheets and a metal rack.

2. Set the rack inside one baking sheet. Place turkey thighs, skin side up, on the rack. Gently release enough skin from each thigh to slide in 1 teaspoon butter and 1 or 2 sage leaves. Place butter and sage leaves under skin. Sprinkle with chile pepper, salt, and black pepper. Roast the thighs for 45 minutes.

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3. Meanwhile, in a bowl, combine the butternut squash, 2 tablespoons of the olive oil, salt, black pepper, nutmeg, chopped sage, shallots, and garlic. Toss well and transfer to one of the baking sheets.

4. After the turkey has roasted for 45 minutes, place butternut squash in the oven and continue roasting for 45 minutes. Total roasting time for turkey is 90 minutes, or until a thermometer inserted into the thickest part of the thigh registers 170 degrees. Reserve 2 cups squash and 2 turkey thighs for quinoa
salad.

5. In a flameproof casserole, heat the remaining 1 tablespoon olive oil. Add quinoa and cook, stirring constantly, for 3 minutes or until toasted. Add water and bring to a boil. Lower the heat, cover the pan, and simmer for 20 minutes or until the quinoa is tender and water is absorbed.

6. Stir in 1 tablespoon butter, salt, pepper, and parsley. Reserve 3 cups quinoa for salad.

7. Serve turkey with squash and quinoa. Karoline Boehm Goodnick

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