Butternut Squash Quinoa "risotto"

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 cup quinoa
• 1/2 cup cream of mushroom soup
• 1 1/2 cups water
• 2 cups butternut squash, diced
• 1 cup peas
• 1/2 cup coconut milk
• 6 leaves sage
• 4 tablespoons olive oil
• 1 cup red onion, diced
• 4 garlic cloves, minced
• salt
• black pepper
• walnuts, chopped (optional)
• pecorino romano cheese, grated (optional)

Recipe

• 1 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.
• 2 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.
• 3 while quinoa is cooking, blend the roasted butternut squash, coconut milk and sage to a thick puree.
• 4 add puree to the quinoa. you can add about 1/4 cup water to the quinoa if not cooked. add peas.
• 5 simmer the quinoa "risotto" for about five more minutes. stir frequently.
• 6 add salt and pepper.
• 7 turn off heat and let sit for about 10 minutes.
• 8 toss and serve.