Yesterday Dan and I washed up a new set of silverware and I’ve been thoroughly enjoying eating off of them.
I ordered them last week after giving up the search for all of our tablespoons, which seemed to have sprouted legs Beauty & The Beast style and ran off to perform in the broadway musical.
Anyway, new silverware is good.
It’s similar to the feeling of getting new socks, or new bedsheets; the simple life upgrades that feel fresh and luxurious.
Basically, it feels like we’re fine dining somewhere out every time I pick up a fork.
By far my favorite thing to eat off them so far is this Roasted Butternut Squash Quinoa Risotto, which also extends that new new restaurant feel.
It’s equal parts easy weeknight meal or fancy dinner in but either way it’ll elevate your plate.
Grab a glass of Pinot and let’s warm up the oven!
Even saying it out loud makes me feel snug as a bug in a rug.
This mixture is creamy, dreamy, and oh so easy with the addition of roasted butternut squash.
I oscillate between denouncing delicata squash or butternut squash as my “favorite”squash.
It’s kind of like picking children, isn’t it?
But suffice it to say that it’s UP THERE.
This risotto starts with perfectly rosemary and thyme seasoned butternut base.
Butternut turns sweet velvety and supple when baked, making it perfect to smash into an autumn risotto!
I like cubing mine and leaving some chunks
This recipe uses quinoa instead of the traditional rice blend for extra protein and a slightly nutty flavor!
Try cooking the quinoa in vegetable broth for even more flavor before adding to the risotto recipe.
The quinoa grains blend effortlessly with the smashed butternut to make a velvety porridge-like consistency.
It kind of looks like mush and kind of tastes like an orange dream.
My first time I made risotto I’m pretty sure I had more coconut oil than butternut in my recipe.
Way. Too. Rich.
This lightened up version uses only a tiny oil in baking the butternut!
To keep the recipe entirely oil-free, simply bake the butternut squash without oil and continue the recipe as is.
I like my risotto with a bit of “cheesy” flavor, so I mixed nutritional yeast into the risotto and added some vegan parmesan before serving.
Try drizzling a bit of optional maple syrup to draw out the sweetness of the butternut!
I love serving my risotto paired with a glass of red!
While I enjoy my white wines and rosé over the spring and summer, nothing quite tops cozying up to a big glass of red.
So I’m so excited to prepare my palette for deeper bolder reds, starting with this 90+ Cellars Lot 160 Bourgogne Rouge Pinot Noir!
For my wine connoisseurs, this special red is from Burgundy, France.
Burgundy is known for its elegant red wines and this Bourgogne Rouge is known as the wine of nobles.
Let’s drink some Bourgogne Rouge at the Moulin Rouge?
The wine is fruit forward with a delicate smooth finish.
Perfect for sipping on during the risotto creation and with the finished product!
You can taste fresh red cherries and plums with each sip– yum.
The bright fruit and long finish pair perfectly with the subtle sweetness and rich texture of the butternut squash quinoa risotto!
The hopeless romantic in me is imagining eating a bowl of risotto with a glass of this Pinot by our gas fireplace.
Hashtag winter goals.
This Butternut Squash Quinoa Risotto is perfect for quick plant-based comfort on a cold day.
It’s deliciousness can be enjoyed as a full meal or a hearty side-dish.
If you’re looking for more even protein in an entree, try serving with chickpeas, hemp hearts, or tofu/tempeh.
I like to make mine a “full” meal by adding a little extra protein and a side of cooked greens!
It would be perfect for a date night in, family dinner, or addition to your holiday spread!
If you make this Roasted Butternut Squash Quinoa Risotto, let me know.
I’d love to see your plants & wine!
Be sure to leave a comment below and rating below so I can use your feedback to make more yums.
For more plants plus wine pairings, check out my Spinach, Artichoke, & Quinoa Stuffed Mushrooms With Cabernet and Quinoa Stuffed Eggplant with Cabernet Sauvignon.
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Easy gluten free risotto made with quinoa and butternut squash! Perfect for a plant=based fall meal or side dish.
- 1 cup uncooked quinoa + 2 cups veggie broth or filtered water
- 4 cups butternut squash, cubed
- 1 tsp coconut oil (optional, if OF 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 TBS nutritional yeast
- 1 cup tomato, diced
- fresh thyme, for serving
- 1 bottle 90+ Lot 160 Cellars Pinot Noir
- Cook quinoa in water or vegetable stock according to package instructions and set aside.
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
- Wash the butternut squash and cut in half lengthwise. Scoop out all seeds from inside and remove the skin by peeling with a vegetable peeler.
- Dice butternut squash into small 1″ cubes. Measure out 4 cups and reserve the rest for another use.
- Add diced butternut squash to the baking sheet and drizzle with an optional bit of avocado oil and season with rosemary, thyme, salt, and pepper.
- Bake for 20-25 minutes, until fork tender and slightly browned, stirring once halfway.
- Remove from the oven and lightly smash with a fork, reserving some chunks for serving.
- Add cooked quinoa to a large saucepan over medium heat with the smashed butternut squash, vegetable broth, nutritional yeast, tomato, and optional drizzle of maple syrup. Add a drizzle of veggie broth if the mixture need a bit moisture.
- Continue to cook on medium heat for 10-15 minutes, until the flavors are well incorporated and the tomato is soft and wilted.
- Serve with reserved butternut chunks topped with fresh thyme and vegan parmesan and your favorite bottle of Pinot Noir!
- Category: Entree
- Cuisine: Vegan, Gluten Free, Oil Free
This post is brought to you by 90+ Cellars, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!