Roasted Butternut Squash Risotto is a slow cooked comfort super food with the addition of quinoa. What a great way to use healthy antioxidant colourful veggies to add nutrition to any meal. This is a great vegan/vegetarian lunch, side dish or main.
Step 1: Ingredients
1 butternut squash, cut in half
1 tbsp. EVOO
1 tsp pureed garlic
1 tsp jalapeno, finely chopped (more if you like it caliente!)
1 tsp each salt & pepper ( more or less if desired)
1/2 cup quinoa
1 cup carnaroli or Italian rice (this super short grain when stirred with liquid lets out a creamy looking starch without the cream and calories!)
1 cup white wine
1 ltr chicken or vegetable broth (used for vegans/vegetarians)
2-3 leaves of fresh sage
parmegiano cheese for sprinkling on top if desired
Step 2: Squash Prep:
Preheat oven to 400F
Cut the neck of the long squash.
Cut the body in half.
Don't bother scooping out the seeds. It's easier to do when cooked.
Place on a parchment lined baking sheet for easier clean up and bake for 30-40min or until fork tender.
Allow to cool to the touch.
Using a spoon, scoop out the seeds.
Using a paring knife peel off skin.
Step 3: Cooking
Saute the garlic, jalapeno, together in oil until golden and fragrant.
Tip in the squash and cook for 4-6 min on med. high heat, stirring constantly. Do not let it stick.
Add salt & pepper, stir to mix.
Step 4: Grains
Add both grains to the pot.
Stir to mix for approx. 3-4 min to coat each grain.
Lower heat to #5
Step 5: Wine
Add wine to the grains.
Stir to cook for 5 min allowing alcohol to evaporate.
When the wine has evaporated add broth 1 cup at a time until grains absorb the liquid.
Reduce to #3 or #4 heat, continuously stir every minute or so to prevent grains from sticking to pot.
Place slightly ajar lid on the pot to prevent liquid evaporating too quickly.
Cook until grains are al dente (chewy but not raw in the center)
Serve with cheese if desired.