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.

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.

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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.

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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