Butternut Squash Quinoa Risotto

• 1 cup quinoa
• 1/2 cup cream of mushroom soup
• 1 1/2 cups water
• 2 cups butternut squash, diced
• 1 cup peas
• 1/2 cup coconut milk
• 6 leaves sage
• 4 tablespoons olive oil
• 1 cup red onion, diced
• 4 garlic cloves, minced
• salt
• black pepper
• walnuts, chopped (optional)
• pecorino romano cheese, grated (optional)

1. Preheat oven to about 400u0b0F Toss the diced butternut squad with two tablespoons of olive oil and roast in oven for about 20 minute Remove from heat and set aside.
2. With remaining olive oil saute the onions and garlic on medium heat until translucent. Add quinoa and toss for about a minute, add water and cream of mushroom soup and bring to a boil. Take heat down to a simmer and cook for about 12 minutes.
3. While quinoa is cooking, blend the roasted butternut squash, coconut milk and sage to a thick puree.
4. Add puree to the quinoa. You can add about 1/4 cup water to the quinoa if not cooked. Add peas.
5. Simmer the quinoa "risotto" for about five more minutes. Stir frequently.
6. Add salt and pepper.
7. Turn off heat and let sit for about 10 minutes.
8. Toss and serve.

quinoa, cream of mushroom soup, water, butternut squash, peas, coconut milk, sage, olive oil, red onion, garlic, salt, black pepper, walnuts, pecorino romano cheese

Taken from www.food.com/recipe/butternut-squash-quinoa-quot-risotto-quot-513176 (may not work)