| Prep: 20 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 10g | 3g | 44g |
| sugars | fibre | protein | salt |
| 8g | 6g | 9g | 0.45g |
Why I Love British Butternut Squash and Quinoa Risotto
In my culinary journey, I’ve always had a deep appreciation for dishes that are both cozy and nutritious, which is why I admire the British recipe of Butternut Squash and Quinoa Risotto so much. This dish marvellously brings back the coziness of a Southern Sunday roast from Atlanta, while mirroring the colorful textures of West African kitchens. The hearty butternut squash, fluffy quinoa and creamy risotto warm the soul much like biting into a comforting Southern pie, or the invigorating fire of a suya from Nigeria.
From My Kitchen to Yours
Through the process of creating this dish, I was reminded of the culinary magic that can be weaved even with humble ingredients. Even though it does not particularly resemble any Afro-Southern dish I grew up with, there is an undeniable echo of familiarity that sings praises of my mixed cultural heritage; the fusion of an Old World grain like quinoa with an earthy staple like butternut squash is reminiscent of dishes like the Southern casserole or Nigeria’s jollof rice.
The Recipe Inspiration
While cooking this, I couldn’t help but think about the British celebrity chef, Jamie Oliver. His attempt to reinvent classic dishes with a modern and healthier twist has always inspired me. I like to think that this Butternut Squash and Quinoa Risotto is my own take on that culinary ethos.
This dish can be wonderfully paired with a tangy salad to balance out its sweetness. Similarly, it also stands tall as a companion to protein-based dishes, working perfectly with something like a slow-roasted lamb or even an intensely flavored Tilapia stew, another staple from Nigeria.
The Butternut Squash and Quinoa Risotto recipe is comforting and decadent, yet wholesomely simple. It’s a hearty dish that connects me with my heritage and the loved ones I share it with; weaving together gastronomic narratives one creamy risotto spoonful at a time.
What You’ll Need
Method
Step One
Start by preparing the butternut squash. Remove peels and chop it into small pieces. Set it aside for later use.
Step Two
In a large pan, heat 2 tablespoons of the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté them until they become translucent.
Step Three
Stir in the quinoa, coating it in the olive oil. Gently toast the quinoa for about 2-3 minutes, stirring constantly.
Step Four
Pour in the white wine and let the mixture simmer until most of the wine has been absorbed by the quinoa.
Step Five
Add your chopped butternut squash and vegetable broth to the pan. Bring the mixture to a simmer and cover the pan. Let it cook until all the liquid is absorbed and the quinoa and squash are both tender. This should take about 20-25 minutes.
Step Six
While the quinoa and squash are cooking, heat the remaining tablespoon of olive oil in a small pan. Add the chopped sage and fry it lightly until it’s crispy and fragrant. Set it aside.
Step Seven
Once the quinoa and squash are done cooking, stir in the grated Parmesan cheese until it’s fully melted. Season with salt and pepper to taste.
Step Eight
Top the risotto with the sage, lightly pressing it into the surface of the risotto. Serve the Butternut Squash and Quinoa Risotto warm and enjoy!
