1 cup white wine
1 cup quinoa
1 cup vegetable stock
2 shallots, chopped
3 tbsp. butter
Crushed red pepper, to taste
Boiled butternut squash (previously frozen)
1/3 cup milk
1-2 pieces garlic, chopped fine
½ cup cheddar cheese
Parmesan, to taste
1 package cremini mushrooms, sliced
Put butter in a pan and melt slowly. Add shallots and cook. Once heated through, add quinoa and toast for 1 minute. Once this is done, add wine and cook through until pan is fully deglazed and alcohol is cooked out. Once the wine has cooked out, add vegetable stock and cover to finish cooking.
In a blender, pour boiled butternut squash and milk and blend to make a smooth sauce. Add salt to taste and crushed red chili peppers.
In a separate pan, pour 1 tbsp. butter in a heated pan and add mushrooms and garlic to cook through.
Once the quinoa has cooked through, add butternut squash blend and mix through. Then, add mushrooms and cheddar cheese and mix everything together. Garnish with sage and top with Parmesan and serve.