Ingredients

The following ingredients have 3 Servings
  • 3 cups butternut squash (cubed)
  • 2 tablespoons coconut oil (melted)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • Pinch of salt & pepper
  • 1 cup quinoa
  • 2 1/2 cups vegetable broth
  • 1/4 cup nutritional yeast (or romano/parmesan cheese if not vegan)
  • 1/4 cup vegan parmesan ((optional))
  • Chopped sage (to garnish)

Instruction

  • Preheat the oven to 400 degrees F.
  • Toss the butternut squash with coconut oil, cinnamon, paprika and season with salt and pepper. Transfer to a baking sheet and roast for 20 minutes. Stir the squash around a few times so it cooks evenly.
  • While squash is cooking, add quinoa and vegetable broth to a sauce pan. Bring to a boil, cover and turn down to simmer for 10 - 15 minutes. The quinoa should be soft, but there should still be some liquid in the pot.
  • Remove squash from the oven, transfer to a bowl and mash it with a fork until almost smooth. Add squash to the quinoa, stirring to combine.
  • Sprinkle in nutritional yeast (and cheese if using) and cook for another 1 - 2 minutes.
  • Serve immediately and garnish with additional nutritional yeast (or cheese) and a drizzle of honey.