quinoa butternut squash risotto


2 servings


  • 2.5

    cups cut up butternut squash

  • 1/4

    cup uncooked quinoa

  • 1

    cup water

  • 1/2

    cup baby spinach or mature spinach leaves torn into pieces

  • 1

    tbs. skim ricotta

  • splash of almond milk

  • pinch of dried thyme


STEP 1: Preheat oven to 400 degrees and roast squash for 25-30 minutes. You could also boil the squash- might help retain more moisture and that may make you ommit the amlong milk.
STEP 2:  In a saucepan boil water and add quinoa. Reduce to low heat when the quinoa starts to boil again (once put in water). Cook according to package- usually 15 minutes.
STEP 3: Once squash is cooked or boiled- you can puree it or mash it leaving some pieces whole- all depends on desired texture.
STEP 4: Combine quinoa and squash once quinoa is fully cooked. Add ricotta- if the mixture looks dry to your taste add almond milk and stir quinoa, squah, ricotta mixture.
STEP 5: Add spinach and fold in until slightly wilted by heat of the dish. Add thyme and season with sea salt and fresh cracked pepper to taste.
STEP 6: Enjoy!


This recipe is based on sarahfit's original recipe but has been modified (original recipe here: sarahfit.com/lighten-up-with-butternut-squash-quinoa)

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