Butternut Squash Quinoa Risotto
This easy quinoa risotto with roasted butternut squash, creamy grains, and dairy-free, cheesy flavor is a must-try vegan side dish.
Servings: 4 Servings
Calories: 282kcal
Ingredients
- 3 cups butternut squash cubed
- 2 tablespoons coconut oil melted
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- Pinch of salt & pepper
- 1 cup quinoa
- 2 1/2 cups vegetable broth
- 1/4 cup nutritional yeast or romano/parmesan cheese if not vegan
- 1/4 cup vegan parmesan (optional)
- Chopped sage to garnish
Instructions
- Preheat the oven to 400 degrees F.
- Toss the butternut squash with coconut oil, cinnamon, paprika and season with salt and pepper. Transfer to a baking sheet and roast for 20 minutes. Stir the squash around a few times so it cooks evenly.
- While squash is cooking, add quinoa and vegetable broth to a sauce pan. Bring to a boil, cover and turn down to simmer for 10 - 15 minutes. The quinoa should be soft, but there should still be some liquid in the pot.
- Remove squash from the oven, transfer to a bowl and mash it with a fork until almost smooth. Add squash to the quinoa, stirring to combine.
- Sprinkle in nutritional yeast (and cheese if using) and cook for another 1 - 2 minutes.
- Serve immediately and garnish with additional nutritional yeast (or cheese) and a drizzle of honey.
Video
Nutrition
Calories: 282kcal | Carbohydrates: 42g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Sodium: 594mg | Potassium: 663mg | Fiber: 5g | Sugar: 3g | Vitamin A: 11595IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 2.9mg