BUTTERNUT SQUASH QUINOA RISOTTO | vegan thanksgiving recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be more flavorful and cost-effective.

Peel and dice the butternut squash into small cubes.

Heat olive oil in a large skillet over medium heat until shimmering.

Add diced onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add the butternut squash and cook until slightly tender, about 5-7 minutes.

Stir in quinoa and cook for 1-2 minutes to toast slightly.

Pour in vegetable broth and bring to a simmer.

Reduce heat to low, cover, and cook until quinoa is tender, about 15-20 minutes.

Stir occasionally and add water if the mixture becomes too dry.

Once quinoa is cooked, stir in spinach until wilted.

Add grated parmesan cheese, lemon juice, and season with salt, black pepper, and nutmeg to taste.

Remove from heat and let it sit for 5 minutes before serving.

Garnish with fresh sage and thyme before serving.

Cooking Techniques

Spice Level:

Allergens