Butternut Squash Quinoa Risotto

One of the things I most look forward to about the changing season, or maybe just one thing that softens the blow of the impending cold weather, is the array of fall produce to experiment with. Enter: Butternut squash. Recipes for this seasonal favorite seem to be everywhere and I've been especially eager to attempt butternut squash risotto. Several months back I made a delicious sun-dried tomato risotto, but my main reservation with risotto is that although the arborio rice creates a creamy texture, it isn't exactly the best choice in terms of healthy grains. With all the fan-fare around quinoa, which shout out to my mother because she was ahead of the curve and cooking with it years ago, I decided quinoa risotto might be just the fix for this nutritional dilemma. As some people like to call this new take on the dish, Quinotto.Many of the magazines I find myself reading these days advocate going vegetarian at least one day a week, so this recipe is one step in the right direction if you adhere to that philosophy!

The most challenging part of this recipe was probably just figuring out how to cut the seemingly uncooperative butternut squash. I recently observed a method that I think works pretty well so I will impart this new found wisdom on you.

-Begin by cutting a small part of the larger end such that the squash can stand on its own
-From there slice down the middle (this might require two hands to guide the knife evenly down the middle)
-Scoop out the seeds -Remove the outer layer of skin with a vegetable peeler
-Cut the squash to the desired sized pieces.

Also open to debate is the method of preparing the risotto. I find that combining all the ingredients and then adding the chicken broth all at once (rather than one cup at a time until it is all absorbed) works just fine. While either method requires attention and constant stirring, the former is more conducive to the multi-tasking frenzy that is my life.

The recipe:
1/2 small butternut squash, peeled and cubed in 1-inch pieces (the other half makes for some great baked butternut squash fries!)
3 c. baby spinach*
1/2 onion, diced
2 cloves garlic, minced
1 c. quinoa
1/2 c. white wine (room temp.)
3 c. low-sodium chicken broth
1 tsp. butter (if desired)
1 tsp. dried sage (or if you have fresh, even better)**
EVOO, salt, pepper
1/3 c. Parmesan cheese

*I tend to feel better about what I'm eating if there is some green to accompany every dish, hence including the baby spinach. In hindsight, I think adding some boiled kale to the risotto would taste even better and add some great texture to the dish.
**If you use fresh sage wait until the end and mix in with butter and cheese.

Preheat the oven to 400 degrees. Start by cutting the butternut squash into pieces as detailed above, line a baking sheet with foil (for quick clean up), spray a baking sheet with cooking spray, line the squash on the baking sheet and sprinkle with pepper. Bake for ~30 minutes until the squash is tender and easy to fork. (I then waited until the squash was done to move on to the next step because my roommate needed the kitchen. Depending on your timing this could also impact the ultimate method you use to make the risotto).

Sautee the onion and garlic in olive oil (~1 tbsp) in a medium sized sauce pan or pot until the onion is transparent. Add in the cooked butternut squash and the uncooked quinoa. Allow this mixture to sit for a minute to "toast" the quinoa then stir in the white wine, sage, salt and pepper. Continue to stir until the wine is absorbed. Next add in the chicken broth and bring the ingredients to a boil. Reduce to a simmer and cook until the liquid is absorbed and the mixture thickens (about 12-15 minutes).

Remove from heat and mix in the butter and parmesan cheese (you could also try adding in some almond milk or regular milk to add to the creaminess).