Butternut Squash Quinoa "Risotto"

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add salt and pepper.
  • Turn off heat and let sit for about 10 minutes.
  • Toss and serve.
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