Roasted Yams with Crispy Fried Sage, Gorgonzola, and Caramelized Onions over Quinoa

My good friend Andy and I were putting on a Thanksgiving dinner for 10 friends and I needed a few side dishes. I love that pumpkin, yams, and sweet potatoes are in season and finding new ways to incorporate them into dishes made me realize how versatile this cousin of the potato family is. I came across this delicious looking recipe on Closet Cooking and had to try it but with my own little twist. And I also had to modify it for 10 people. This is one of those filling and healthy dishes that is great the following few days too and it is also a spot-light-stealing side dish! While it is a vegetarian dish, I'm sure it would taste great with pieces of bacon or sauteed chicken. I decided to serve this dish with quinoa but it also would have tasted great with couscous or shell pasta.

Roasted Yams with Crispy Fried Sage, Gorgonzola and Caramelized Onions over Quinoa

(Serves 12-16)

Ingredients:

5 large yams, peeled and cut into 1/2 inch cubes

Olive oil

Salt & pepper to taste

2 tablespoons butter

2 1/2 onions, sliced

6 cloves garlic, finely chopped

3 handfuls sage leaves

1 cup gorgonzola, crumbled

1 1/2 cups quinoa

Directions:

(You may need to do many of these steps in two batches as it can amount to a very large bundle)

1. Pre heat the oven to 350 degrees

2. Toss the yams with olive oil and salt and pepper to evenly coat

3. Roast the squash for about 30 to 40 minutes, or until it is tender. About half way through, gently move the yam cubes around to roast evenly

4. Heat 3 tablespoons of olive oil and the butter in a non-stick skillet to melt butter. Add the onions and cook on low heat until caramelized, about 40 minutes, set aside

5. Cook the quinoa according to the directions on the box

6. Heat olive oil and garlic in the skillet, add the sage and saute until crispy

7. Add everything to the pan and mix gently to incorporate, add the gorgonzola and remove from heat with it starts to melt