Butternut Squash Quinoa Risotto

Preheat the oven to 400°F (200°C).
Using a sharp knife, cut off both ends of the butternut squash (the top stem and bottom base). Stand the squash upright on a sturdy cutting board for stability and carefully slice it in half lengthwise. Scoop out the seeds with a spoon and discard or save them for roasting.
Rub the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper.
Roast for 30 minutes or until the flesh is tender and easily pierced with a fork.
Once cool enough to handle, scoop out the butternut squash flesh and place In a blender or food processor. Puree the roasted butternut squash with the vegan yogurt, cinnamon, and allspice until smooth. Add 1 tbsp of plant-based milk as needed to thin out the puree to allow for blending. Set aside.

In a large saucepan, heat 1/2 - 1 tablespoon of olive oil over medium heat. Add in the shallot and garlic and sauté until fragrant, about 2 minutes. Add the quinoa and stir to toast slightly for about 1 minute.
Add the vegetable broth to the quinoa, bring to a boil, then reduce heat to low and simmer, covered, for 15-18 minutes or until the quinoa is cooked and the liquid is absorbed.

Stir the butternut squash puree into the cooked quinoa until well combined and creamy. Season with salt and pepper to taste. Spoon the risotto into bowls and add in topping of choice!

*Baking time for butternut squash may vary depending on the size of the butternut squash

*Add plant-based milk as needed 1 tbsp at a time to thin out the butternut squash puree to be able to blend