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Preheat oven to 425°F. In a large bowl combine butternut squash, garlic, and crushed red pepper. Drizzle with 2 teaspoons of the oil. Stir until the squash is evenly coated. Spoon onto a 15-by-10-inch baking pan. Roast for 30 minutes, stirring once and adding the sliced almonds for the last 4 to 5 minutes of roasting.
In a large bowl combine quinoa, the remaining 3 teaspoons oil, the snipped sage and salt. Stir in roasted squash and almonds. If desired, garnish with sage leaves.