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.
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.
While quinoa is cooking, blend the roasted butternut squash, coconut milk and sage to a thick puree.
Add puree to the quinoa. You can add about 1/4 cup water to the quinoa if not cooked. Add peas.
Simmer the quinoa "risotto" for about five more minutes. Stir frequently.