|I love Fall Comfort Food!!|
Honestly Who Doesn't!! This Recipe is rich and creamy and Packed full of Flavor!
I love to serve it with a Kale salad to complete the meal!
You could easily add in Chicken for a protein but Quinoa is packed with protein as a grain!
|Autumn Butternut Squash Quinoa|
1 Preheat the oven to 400 degrees. In a medium pot, bring the stock
concentrates and 2½ cups water to a simmer over low heat. Cut the
butternut squash into ½-inch cubes if they aren’t already. Mince or
grate the garlic. Halve, peel, and finely chop the shallot.
2 Roast the squash: toss the butternut squash on a baking sheet
with 2 teaspoons Olive oil and a pinch of salt and pepper. Place in the oven
for 25-30 minutes, tossing halfway through cooking, until soft and
3 Meanwhile, heat 1 Tablespoon oil in a large pan over medium heat.
Add the garlic and shallot and cook, tossing, for 3-4 minutes, until very
soft. Season with salt and pepper. Add the rice to the pan and cook,
tossing, for 1-2 minutes, until the rice looks translucent. Reduce the heat
4 Make the Quinoa: in ¼-cup increments, add the warm stock to the
pan and stir frequently, until the liquid is absorbed by the rice. Continue
this process until creamy sauce has formed, about 15-20 minutes.
5 Finely chop the sage, reserving a few small leaves for garnish.
6 When the Quinoa is done, stir the butternut squash, chopped
sage, Parmesan, and 1 Tablespoon butter into the pan. Season
generously with salt and pepper.
7 Divide between plates and garnish with the pepitas and
reserved sage leaves.