Butternut Squash and Mushroom Sauté with Pomegranate and Quinoa

Feast your eyes on my newest creation, forged tonight on the tiny stove of apartment 3A. 

When I fall into a sour mood, I often feel the urge to scour every counter top, scrub every sink, do all my laundry, take out the garbage, wash all the dishes---see a pattern? 

On top of all that, I like to throw myself into cooking. Yes, yes, whip out the ol' frying pan and attempt a new concoction. That will surely keep me occupied while my insides boil over.

Whew!

I digress. 

This was an experiment dish for me, one I have never made before. I learned a few things.

1. Seed the pomegranate before food is already cooking in the pan--it takes longer than you think. 

2. When cooking with fresh sage, a little goes a long way. Also, cook it longer than you would typically cook other herbs, unless you're into bitter tastes.

3. Don't be afraid to try strange flavors together, or strange colors.