Quinoa Risotto with Butternut Squash

Butternut squash is something that I really love.  In fact when I’m pressed for time in the winter I will very often throw a diced butternut squash in the oven, toss it with a little olive oil and walnuts and roast it.  Top it with an ounce or two of goat cheese and you’ve got an easy clean eating meal. I found this great little ebook of Squash Recipes and I’ve also been testing out some great recipes there!

Lately I’ve been thinking about different ways that I could incorporate butternut squash into my quinoa recipes.  Since this recipe is one of my all time favorite way to cook quinoa, I thought I would try making a quinoa risotto.  The results were actually quite good.

The inspiration from this dish came from clean eating, but the original recipe was more than a little bland for my tastes.  It also had mushrooms, which we don’t eat.  If you do, I would think that they would be really good in this dish.  You can leave the goat cheese out if you are watching calories, but I think it would be a little bland without it.

If dicing squash is not your idea of fun (I actually like it for some weird reason) don’t forget that you can often buy pre-diced squash in your produce section.  If that isn’t available frozen is another option.

Quinoa Risotto with Butternut Squash

Rating: 51

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 8 servings

Quinoa Risotto with Butternut Squash

Ingredients

  • 3 cups of butternut squash, diced
  • Olive oil spray
  • Pure Himalayan Salt
  • Fresh ground black pepper
  • 2 cups vegetable broth
  • ½ cup white wine
  • 1 cup of quinoa, rinsed
  • 1 onion, finely diced
  • 1 red pepper, finely diced
  • ½ tsp salt
  • ½ tsp pepper
  • 1/8 – ¼ tsp cayenne pepper OR Chipotle Chili Powder
  • 1 T Extra Virgin Olive Oil
  • 4 -6 cloves garlic, minced (I can't live without my Rösle Garlic Press. Seriously, I pack it in my purse when we travel. :))
  • 1 T fresh thyme
  • 1 T fresh sage, minced
  • 1 cup thawed frozen peas
  • 3 oz goat cheese
  • 1/4 cup parmesan cheese, grated
  • 2 T walnuts, toasted

Instructions

  1. Preheat oven to 425 degrees. Spray olive oil on the diced butternut squash and toss. Season with salt and pepper. Place on a rimmed baking sheet and bake for 30 minutes, tossing occasionally.
  2. Meanwhile, bring broth to simmer over medium heat. Keep warm.
  3. Sauté onion and pepper in olive oil over medium high heat for 8 minutes, stirring often. Lower heat to medium. Add garlic and stir for 30 seconds. Add rinsed quinoa and cook 2 minutes more.
  4. Add wine, salt and cayenne pepper. Cook until wine has absorbed and then add in just enough vegetable broth to cover. Continue stirring frequently and adding broth until all but ½ cup of the broth has been added. This should take about 20 minutes.
  5. Add in thyme, sage, peas, goat cheese and remaining 1/2 cup liquid. Stir for two minutes and then remove pan from heat. (There will still be a little liquid remaining. )
  6. Add in squash and walnuts. Place on a plate and garnish with parmesan cheese.
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Did you know that squash are a great source of phytonutrients?  The deeper the color the more nutrients that it contains!  It is also a great source of vitamin C, fiber, manganese, potassium, Vitamin B6, folate and niacin.  So, if you are struggling to find good looking vegetables in the dead of winter, butternut squash is a great way to go!

Do you have favorite butternut squash recipes that you would like to share?  If so, I would love to hear from you!

If you want my favorite quinoa recipes, don’t forget to sign up for my email list to receive my collection of my favorite recipes for cooking quinoa grain.