Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil or canola oil
  • 4 cups peeled and chopped butternut squash ((about 1 medium squash))
  • 1/4-1/3 cup light or full-fat canned coconut milk
  • 1 cup fully cooked quinoa
  • Salt (optional)

Instruction

  • Preheat the oven to 400 degrees F. Toss the oil and the squash together and spread onto a rimmed baking sheet. Bake for 26-28 minutes or until very soft.
  • Remove from oven and transfer squash to a blender with 1/4 cup coconut milk, adding more as needed to make a thick puree.
  • Stir squash mixture together with the quinoa, taste and add salt if desired, and serve warm.
  • Store any leftovers in an airtight container in the fridge for up to 5 days. Warm slightly to serve.