Ingredients
2 tablespoons olive oil
1 tablespoon butter
Heat oil and butter in a wide pot over medium heat.
2 cups diced squash (1/2-inch dice)
Add squash and sauté for 5 minutes or until squash is browned and has just begun to soften.
1 cup chopped onion
2 teaspoons chopped garlic
Add onions and garlic and sauté for 2 minutes or until softened.
1 cup washed quinoa
Add quinoa and continue to sauté for 3 minutes or until toasty.
½ cup white wine
Add wine to pot and cook until liquid has evaporated.
3 cups hot vegetable stock or water
Add stock 1 cup at a time and cook, stirring often, until quinoa is still a bit firm (about 12 minutes).
¼ cup whipping cream
¼ cup grated Parmesan cheese
Salt and freshly ground pepper
Stir in cream and Parmesan cheese and season to taste with salt and pepper.
1 teaspoon white truffle oil (optional)
Serve hot with a small drizzle of white truffle oil.
Preparation
Prep time: about 40 minutes
