Satiating Autumn Squash Risotto

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 cup quinoa, uncooked
• 4 cups low-sodium vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 cup walnuts, chopped and toasted
• 2 tbsp olive oil
• 1/4 cup parmesan cheese, grated
• 2 tsp fresh thyme, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash with 1 tbsp of olive oil and spread on a baking sheet. Roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a large saucepan, bring the vegetable broth to a simmer over medium heat.