Butternut Squash Quinotto {Quinoa Risotto} | Zero- waste cooking • Recipes and Places

Butternut Squash Quinotto. Quinotto is a twist on the traditional risotto, where quinoa is used instead of risotto rice. The process is the same, even easier! and the result is a light and nutritious dish. The whole butternut squash is used making this a perfect zero waste meal!

I love risotto and I also love quinoa, so I found this meal delicious. If you’re not familiar with it, the difference between risotto and quinotto is in the use of the grain. Instead of arborio or carnaroli rice, quinoa is used. This leads to a more nutty flavour and a different texture. It is more “airy” but it’s so delicious.

I’ve learned it’s popular in Latina America and Peru, although my discovery was very random. I simply wanted to try a different version of risotto and I thought why not use another grain?

If you have quinoa often but you’re both of having in plain or don’t know what to have it with, this is for you!

It’s good to switch it up the grains you eat and try different varieties to pasta and rice. Quinoa is one of my favourites and it is also very nutritious and loaded with health benefits. It’s a complete protein, higher in fibre and minerals as well as antioxidants. This a perfect gluten-free option to risotto, and also a healthier one!

This Butternut Squash Quinotto is:

Easy
Light
Nutritious
Comforting
Creamy
Vegan and gluten-free

What you will need:

Quinoa or Bulgur, or both
Butternut squash
Turmeric
Tomato paste
Vegetable stock
Onion
Garlic
Salt and pepper
Olive oil, salt, rosemary

How to make this Butternut Squash Quinotto

Peel the butternut squash, keep the skin, wash it well and pat it dry.
Remove the seeds and flesh from the butternut squash and keep them, separating them in a bowl of water.

3. Cut the squash in small cubes place on a baking tray, sprinkle with olive oil salt and rosemary and in a different tray do the same with the skin and seeds. Bake both at 200C for 20 minutes, until the cubes are soft and the skin and seeds are crunchy.

4. In the meantime sautè the onion and garlic in a little olive oil until soft. Add turmeric, black pepper and tomato paste and mix to combine.

5. Add the quinoa mix and let toast for 1/2 minutes

6. Add vegetable stock gradually, until the quinoa is cooked and soft.

7. When the pumpkin is soft take half and blend it in a blender together with the flesh.

8. When the quinoa is soft add it to the pan together with the other pieces.

9. Mix to combine and season to taste. Serve and top with skins and seeds. They create the nicest contrast as they’re really crunchy!

Did you make this recipe?

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I love to see recreations and share them!

Check out this easy tomato risotto