Vegan Butternut Squash Quinoa

Happy New Years Eve!!  You've got the party hats and the blowers, the champagne is ready to pop but you need just one more dish idea - well here it is:

What you'll need:

  • 1/2 Butternut squash
  • Quinoa
  • Parsley
  • Panko bread crumbs (optional - leave out to make gluten free)
  • Coconut milk creamer
  • salt & pepper
  • 2-3 cloves of garlic
  • 1 Stick Vegan Butter

Directions:

  1. In a large pot bring to a boil 1 C. coconut milk creamer, 1 C water & 1 stick of vegan butter
  2. Skin and chop squash into small chunks, adding to cream mixture
  3. Mix in salt, pepper and chopped garlic (to taste)
  4. Whisk while boiling until some of the butternut squash dissolves leaving just a few chunks
  5. In a separate pot, cook 3 cups of quinoa (follow directions on quinoa package)
  6. Heat oven to 350
  7. When ready, mix cream mixture into quinoa, to the desired consistancy
  8. Pour mix into a baking dish and top with bread crumbs (optional)
  9. Bake 25 minutes then switch to broil for 2 min on high to brown bread crumbs
  10. Top with parsley & serve
  11. With Bread Crumbs

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Serves: 6

Cals: 383

Carbs: 50

Fat: 17

Protein: 6

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Without Bread Crumbs

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Serves: 6

Cals: 335

Carbs: 40

Fat: 17

Protein: 5

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