This week has been a good one. I stuck with my workouts and healthy eating goals, I posted to the blog twice, I revisited some projects for my apartment that I started in the fall, I finished reading Yes Please
One of the best ways for me to stick to my goals is to plan. I love planning and prepping my meals on Sunday for the entire week- I make a breakfast item that I can eat on the go, lunches for work, quick dinners, and a healthy snack or two. This butternut squash risotto is perfect for those prep days.
It is made with quinoa instead of arborio rice for a protein-packed meal option. I didn’t have any cheese when I made the risotto but I added it into the recipe as optional because I definitely wish I had added some to mine.
To make this recipe, you want to roast the butternut squash first. I like the flavor that roasting gives compared to boiling. Then, blend half of the roasted butternut squash for a super creamy risotto without needing to add tons of cheese, butter, or cream. Add the rest of the butternut squash cubes to the cooked risotto and you’re good to go. I promise this is easy! I also added some slow cooked duck to my risotto for even more protein!
- 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)
- Preheat oven to 400 degrees F.
- Heat a large pot over medium heat and add olive oil, onion and garlic. Stir and cook until translucent.
- Add quinoa and stir to mix. Let cook for about 2 minutes to lightly brown the quinoa.
- Add stock and cook, uncovered, on low until liquid is dissolved.
- 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.
- 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.
- Add salt, garlic powder, and (optional) parmesan cheese and stir to combine.
- Serve warm and store in an airtight container in the fridge for up to 5 days. Can also be frozen.
Okay this is a little crazy, but I feel like you just read my mind. I was just thinking about the one day at a time thing and how it makes changing habits so much easier. And the second thing is that I need more quinoa in my life and I had no idea you could do this with it! looks so creamy and good! I guess it is the pureed squash that does that? So clever. Pinning.
Great minds think alike! If I don’t take it one day at a time then I just get too overwhelmed. The pureed squash makes it nice and creamy. I hope you get to try it, Katie!
This looks fantastic! I love the idea of using quinoa instead of rice for this risotto. And the butternut squash adds the perfect flavor.
Loving the quinoa instead of the rice! Great way to amp it up!
Yum! I love risotto and have healthified it by using farro, but never even thought about making it with quinoa! Pinning now!
I’ve never used farro so we can try out each other’s methods 😉