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    You are in: Home / Recipes / Butternut Squash Quinoa "Risotto" Recipe
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    Butternut Squash Quinoa "Risotto"

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to about 400°F Toss the diced butternut squad with two tablespoons of olive oil and roast in oven for about 20 minute Remove from heat and set aside.
    2. 2
      With remaining olive oil sauté the onions and garlic on medium heat until translucent. Add quinoa and toss for about a minute, add water and cream of mushroom soup and bring to a boil. Take heat down to a simmer and cook for about 12 minutes.
    3. 3
      While quinoa is cooking, blend the roasted butternut squash, coconut milk and sage to a thick puree.
    4. 4
      Add puree to the quinoa. You can add about 1/4 cup water to the quinoa if not cooked. Add peas.
    5. 5
      Simmer the quinoa "risotto" for about five more minutes. Stir frequently.
    6. 6
      Add salt and pepper.
    7. 7
      Turn off heat and let sit for about 10 minutes.
    8. 8
      Toss and serve.

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    Ratings & Reviews:

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    Nutritional Facts for Butternut Squash Quinoa "Risotto"

    Serving Size: 1 (248 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 337.5
     
    Calories from Fat 139
    41%
    Total Fat 15.4 g
    23%
    Saturated Fat 5.4 g
    27%
    Cholesterol 0.0 mg
    0%
    Sodium 87.1 mg
    3%
    Total Carbohydrate 44.7 g
    14%
    Dietary Fiber 4.9 g
    19%
    Sugars 16.6 g
    66%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

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