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Butternut Squash Quinoa Risotto
Butternut Squash Quinoa Risotto
Author: 
Recipe type: Entree
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 and 1/2 cup uncooked quinoa
  • 4 cups stock (I used duck stock)
  • 2 cups butternut squash, peeled, seeds removed, and cubed
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon garlic powder
  • 1/4 cup grated parmesan cheese (optional)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Heat a large pot over medium heat and add olive oil, onion and garlic. Stir and cook until translucent.
  3. Add quinoa and stir to mix. Let cook for about 2 minutes to lightly brown the quinoa.
  4. Add stock and cook, uncovered, on low until liquid is dissolved.
  5. Meanwhile, spread butternut squash on a baking sheet and toss in olive oil. Bake for about 30 minutes, or until lightly browned and cooked throughout.
  6. Puree 1 cup of butternut squash in a food processor, add to cooked quinoa, and stir well. Add the rest of the cubed butternut squash to the risotto and mix.
  7. Add salt, garlic powder, and (optional) parmesan cheese and stir to combine.
  8. Serve warm and store in an airtight container in the fridge for up to 5 days. Can also be frozen.
Recipe by 24 Carrot Life at https://24carrotlife.com/2015/01/16/butternut-squash-risotto/