Butternut Squash Quinoa Risotto

While making the menu for our cottage trip I discovered this recipe for a clean-eating butternut squash risotto. I knew this would be a killer dish seeing as we had one vegan, one vegetarian, one girl learning to eat cleaner (me) and 3 meat eating men going on the trip. I thought it’d be a great meal on it’s own or served alongside the beer can chicken Colin usually makes on the bbq while we’re up there.

I wanted to change a few ingredients to make it both vegan friendly and pack in some more protein and the result was fabulous. We all throughly enjoyed the dish. So I’ll share it with you….

Ingredients:

  • 1 small-medium sized butternut squash (peeled and cut into bit-sized cubes)
  • 6 cups vegetable broth or low sodium chicken broth (I used Epicure’s Bouillon and added my own salt to taste) OR you can use half broth and half vegetable water if you plan on cooking broccoli or beans as another side – reuse the water to add to this :)
  • 1/2 cup chopped red onion
  • 1-2 cloves chopped or minced garlic
  • 1 1/2 cups red quinoa (or use white)
  • 1/4 cup chopped walnuts.
  • 2 cups finely chopped mushrooms
  • 1-2 Tbsp Olive Oil
  • 1 tsp thyme and basil
  • salt & pepper to taste

Directions:

  1. Pre-heat oven to 425F and toss chopped squash pieces in olive oil and place in a single layer on a baking sheet.
  2. Bake squash for 25 mins turning once halfway through and set aside.
  3. In a medium sauce pan bring water, vegetable water and/or broth to a simmering boil. Reduce heat and keep warm on element.
  4. In a large skillet or sauce pan add a bit of olive oil and sauté onion, then add chopped mushroom and garlic – cook until soft.
  5. Add uncooked quinoa and stir to coat with oil and veg mix.
  6. Slowly add 1/2 cup of broth and stir until absorbed. Continue doing this (1/2 cup at a time) until the quinoa reaches desired consistency. If you run out of broth, add water or more broth :) *I ran out of broth using the original recipe and therefore added my broccoli water and it turned out perfectly. 
  7. Once everything is done remove from heat and transfer to a serving pot or larger dish  – stir in squash (I liked the chunks but I think this would be great pureed too) and herbs and add pepper and salt till you like the taste :)
  8. Serve and Enjoy!

We all loved it!!!

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 Questions:

1. Do you like squash?? what’s your favourite kind??

2. If you could be anywhere right now, where would you choose to be??

Up north with these fun folks. I had such an awesome time :) I miss sitting under all those stars. 

3. Any risotto recipes you care to share???

10 thoughts on “Butternut Squash Quinoa Risotto

  1. We have a few acorn squashes that we don’t really know what to do with them. Would this work with acorn squash too? Looks sooo good!

  2. That looks great! I love acorn squash. I cut it in half, clean it out, butter it up, sprinkle brown sugar on it, wrap it in aluminum foil, then grill it on indirect heat for 45 minutes or so. I do the same with butternut squash. I’ve been thinking about making some squash for a few weeks now, seems like a fall thing to do.

  3. Oh YUM!!!
    I LOVE butternut squash!! .. Spaghetti squash is pretty rockin’ too!

    If I could be ANYWHERE right now, I’d be in Jamaica.. lovely, beautiful Jamaica.. I swear we’re going to retire there! 😉

    I actually haven’t ever made a risotto before, so unfortunately I don’t have any recipes to share!

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