Quinoa Risotto With Butternut Squash Food

BUTTERNUT SQUASH QUINOA RISOTTO

Steps:

• 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.

QUINOA WITH ROASTED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
• Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
• Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
• Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

QUINOA WITH BUTTERNUT SQUASH, CHICKEN, AND GOAT CHEESE

Steps:

• Place chicken breasts in a saucepan; add water and bring to a boil. Lower heat to medium and simmer just until chicken breasts are no longer pink in the middle, 5 to 8 minutes. Remove chicken breasts and set aside to cool, reserving water.
• Measure 3 cups from reserved water and discard any remaining. Pour the 3 cups water back into saucepan. Add quinoa and bouillon; return to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 15 to 20 minutes.
• Melt butter in a large skillet over medium-high heat. Add pecans and toss until fragrant and one shade darker, about 5 minutes. Remove pecans and set aside. Add butternut squash and 2 tablespoons water to the same skillet; cook and stir until just tender, adding more water if needed, 4 to 5 minutes.
• Chop chicken breasts into 1/2-inch pieces.
• Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.

BUTTERNUT SQUASH QUINOA "RISOTTO"

Steps:

• 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.

STUFFED BUTTERNUT SQUASH WITH QUINOA

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
• Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
• Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.