This season I've become fond of butternut squash. It's hearty, it's healthy and cheap. Once I tried my hand at Butternut Squash Sausage Spinach pasta, I was hooked.
If you're like us, you like to have a side with your home cooked entree. With Ben, it's tricky because he tends to prefer carbs and starches like mac and cheese or tator tots. I get bored of that, not to mention it's usually terrible for you. Enter the idea to make butternut squash risotto. My recipe is adapted from here.
Butternut Squash Risotto
(Makes 4-5 servings)
- 2 cups of cooked butternut squash (~1/2 of a medium sized squash)
- 1 Tbsp olive oil (or 2 Tbsp butter)
- 1 small yellow onion
- 1 Tbsp minced garlic
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 14oz of chicken broth (or vegetable broth)
- 1/4 cup fresh grated Parmesan (optional)
- Salt and pepper to taste
- Prepare the squash:
- Peel squash
- Fill a medium pot with water and bring to boil
- Cut squash into cubes
- Cook in water until soft (~15 minutes)
- Once cooked, drain water and mash with fork (or hand blender) until smooth
- Set aside
- In a medium sized frying pan, over medium heat, saute onion and garlic in olive oil
- Once the onion is softened, stir Arborio into pan and cook for 5 minutes, being sure to cover rice in oil/onion/garlic mixture
- Stir in white wine.
- Once white wine is absorbed, add in mashed squash and 1/4 of chicken broth. Reduce heat slightly and cover with lid.
- Cook until liquid is absorbed by rice.
- Add in half of remaining broth. Continue to stir as rice cooks and broth is absorbed. Cover when not stirring.
- Once broth is absorbed; repeat above step with remaining broth.
- Stir in salt, pepper, and parm as desired