Quinoa and Butternut Squash Pilaf

Quinoa and Butternut Squash Pilaf is lightly flavored with garlic & Parmesan, and is an easy side dish or a healthy, hearty meatless meal come fall. The perfect healthy dinner for those busy weeknights.

I admire my daughter so much for turning her life around to become such a healthy, fit and inspirational person. She has undoubtedly influenced my choices in trying to eat healthier and, since I learned to cook at such a young age, I am working to adapt favorite recipes by substituting in healthier ingredients.

Today’s recipe is a great example. I used to eat this butternut squash combined with risotto but have really gotten to like quinoa and love all its beneficial properties, so have substituted that for the risotto.  Hope you enjoy it as much as my family did. And by the way, it is a great meatless meal, and vegetarian too if you sub out the chicken stock for vegetable stock.

Enjoy!

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QUINOA AND BUTTERNUT SQUASH PILAF

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Quinoa and Butternut Squash Pilaf, flavored with garlic & Parmesan, is an easy side dish or a healthy, hearty meatless meal. Perfect for busy weeknights.

Course: Side Dish

Cuisine: American

Keywords: butternut squash, fall recipe, meatless meal, quinoa, recipe, side dish

Servings: 4 servings

Calories: 513 kcal

Author: Linda Warren

Ingredients

• 1 butternut squash
• 4 Tablespoons light olive oil divided
• salt & pepper to taste
• 6-8 cloves garlic peeled and sliced
• 1/4 large sweet onion chopped
• 1 cup raw quinoa
• 1/4 teaspoon salt
• 1 1/2 cups chicken or vegetable stock (vegetable can also be used for vegetarian diets)
• 1/2 cup white wine
• 1 cup peas cooked
• 1 Tablespoon butter
• 1/4 cup Pecorino-Romano cheese grated

Directions

1. Preheat oven to 400 degrees. Spray a baking sheet with a non-stick spray.

2. Prepare the butternut squash. Peel and remove seeds then cut into chunks and place in bowl. 

3. Coat with 2 tablespoons olive oil and season with salt & pepper. Toss in garlic cloves and dump on to prepared baking sheet. 
4. Roast in oven for 25-30 minutes or until tender.
5. While squash is roasting, heat a large saucepan with 2 tablespoons olive oil over medium heat. 
6. Add onion and cook until softened, about 4-5 minutes. 
7. Add the quinoa, salt, chicken or vegetable stock and wine to saucepan, cover, lower heat, and simmer for approximately 15-20 minutes.
8. Cook peas while quinoa is cooking or just use peas from a can.
9. When squash is done, pour into large serving bowl and add cooked quinoa and peas. Toss together with butter and cheese and serve immediately.

Nutrition Facts

QUINOA AND BUTTERNUT SQUASH PILAF

Amount Per Serving

Calories 513 Calories from Fat 198

% Daily Value*

Total Fat 22g 34%

Saturated Fat 5g 25%

Cholesterol 16mg 5%

Sodium 389mg 16%

Potassium 1146mg 33%

Total Carbohydrates 61g 20%

Dietary Fiber 8g 32%

Sugars 9g

Protein 14g 28%

Vitamin A 406.4%

Vitamin C 68.2%

Calcium 20.3%

Iron 24%

* Percent Daily Values are based on a 2000 calorie diet.

Find great deals on Nature’s Earthly Choice Premium Organic 100% Whole Grain Quinoa on Amazon.com.

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