This recipe was inspired by the vegan butternut squash risotto I had at Gobo. After experiencing this amazing dish, I knew I had to recreate one of my own. I decided to use quinoa as the base instead of making risotto because quinoa is the healthier (and my favorite) grain. Quinoa is also a complete protein, which makes it a winner for any meal.
Here’s what you’ll need:
*makes enough for 2 meals
- 1 butternut squash
- 1 cup quinoa
- 1/2 package extra firm tofu (optional)
- 1 onion
- 1 clove garlic
- 10 leaves of fresh sage
- 1 cup vegetable broth
- 1/4 cup dry sherry
- 1 tbsp olive oil
- salt & pepper to taste
First, dice up your butternut squash into small, cubed pieces.
Next, dice up your onion.
Put onion and squash into a pan with a bit of olive oil, salt and pepper. Let simmer on medium-low heat.
After about 10-15 minutes, or when the squash is tender enough to crush (see picture below), add your vegetable broth and dry sherry. The dry sherry gives it a great flavor.
Continue to simmer on medium – low heat. While squash/onion/broth is cooking, make your quinoa and tofu. You can cook your tofu however you like, not cook it at all, or even omit it from the recipe if you want. I like to brown mine up in a pan.
When you see your squash mixture looking like this, its time to add a clove of chopped garlic.
Time to crisp up that sage! First, chop up the sage.
Put a drizzle of olive oil into your pan and add the chopped sage. You only need to leave it in on high heat for a minute or so, and don’t let it burn – the flavor will be lost! When in doubt, take it off the heat early.
Set the crispy sage aside. Now – get your quinoa/tofu base ready in a bowl.
When your squash has reached a mushy, gooey texture (after about 20 more minutes or so) its ready! Try it, and add additional salt and pepper to taste.
Pour the squash over the tofu/quinoa and sprinkle the crispy sage on top. Mix it all up and enjoy!! This dish is perfect for a vegetarian holiday meal option, or as a treat anytime.