quinoa butternut squash risotto
cups cut up butternut squash
cup uncooked quinoa
cup baby spinach or mature spinach leaves torn into pieces
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!