Description
Easy creamy gluten-free and vegan risotto made with quinoa and roasted butternut squash! Perfect for a plant-based fall meal or side dish.
Ingredients
Butternut Squash Quinoa Risotto
- 1 cup uncooked quinoa + 2 cups veggie broth or filtered water
- 4 cups butternut squash, cubed
- 1 tsp avocado oil (optional, if oil-free, omit)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- pinch of Himalayan sea salt
- 1 tsp black pepper
- 1/2 cup vegetable broth
- 2 tsp maple syrup (optional)
- 2 TBSP nutritional yeast
- 1 cup tomato, diced
- 1/4 – 1/2 tsp Himalayan sea salt
For serving
- fresh thyme, for serving
- vegan paremsan
- 90+ Lot 160 Cellars Pinot Noir
Instructions
- Cook the quinoa in water or vegetable stock according to package instructions and set aside.
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Wash the butternut squash and cut it in half lengthwise. Scoop out all seeds from inside and remove the skin by peeling with a vegetable peeler.
- Dice the butternut squash into small 1″ cubes. Measure out 4 cups of cubes and reserve the rest for another recipe.
- Add the diced butternut squash to the baking sheet and drizzle it with an optional bit of avocado oil and season with rosemary, thyme, salt, and pepper.
- Transfer the pan to the oven and bake the butternut cubes for 20-25 minutes, until they’re fork tender and slightly browned, stirring once halfway.
- Remove the squash from the oven and lightly smash it with a fork, reserving some chunks for serving.
- Add the cooked quinoa to a large saucepan over medium-heat with the smashed butternut squash, vegetable broth, nutritional yeast, Himalayan sea salt, tomato, and optional drizzle of maple syrup. Add a drizzle of veggie broth if the mixture need a bit moisture. Continue to cook the risotto over medium for 10-15 minutes, until the flavors are well incorporated and the tomato is soft and wilted.
- Serve with risotto warm with the reserved butternut chunks, fresh thyme, and vegan parmesan with your favorite bottle of Pinot Noir!
- Store leftovers in an airtight container in the refrigerator for up to one week and reheat before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Entree
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free