Satiating Autumn Squash Risotto
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
A nutrient-dense, protein-packed risotto made with autumn squash, quinoa, and roasted walnuts. This recipe is perfect for breaking your intermittent fasting window, providing sustained energy and satiety.
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
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
In a large saucepan, bring the vegetable broth to a simmer over medium heat.
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