SAFFRON RISOTTO WITH BUTTERNUT SQUASH
Steps:
- Preheat the oven to 400 degrees.
- Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
- Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
BUTTERNUT SQUASH RISOTTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the butter and sage in a 6-quart pressure cooker over medium-high heat until the butter begins to brown slightly, about 1 minute. Add the squash, onion, garlic and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Add the rice and stir until the grains are evenly coated. Stir in the wine, broth and 2 cups water. Add the parmesan rind, if desired. Lock the lid in place, increase the heat to high and bring the cooker to high pressure. Lower the heat to maintain high pressure and cook 3 minutes. Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturer's instructions.
- Carefully remove the pressure-cooker lid. Discard the parmesan rind, if using. Add the chopped gouda and stir until the cheese melts and the risotto thickens slightly. Season with salt and pepper, then stir in the arugula. Garnish with shaved gouda.
Nutrition Facts : Calories 528 calorie, Fat 20 grams, SaturatedFat 11.5 grams, Cholesterol 61 milligrams, Sodium 469 milligrams, Carbohydrate 67 grams, Fiber 3.5 grams, Protein 17 grams, Sugar 3 grams
BUTTERNUT SQUASH & SAGE RISOTTO
A satisfying veggie supper that gives a basic risotto recipe an autumnal twist
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
- While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
- At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
Nutrition Facts : Calories 609 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
BUTTERNUT SQUASH AND BACON RISOTTO
A bowl of this creamy butternut squash and bacon risotto is comfort food heaven for me!
Provided by Beth Sachs
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°c (180 fan/ 400 F/ Gas 6) and put the butternut squash cubes in a baking dish, drizzle with oil and roast in the oven for 20 minutes until tender.
- Meanwhile, heat the butter in a heavy bottomed casserole or pan and gently fry the onion, garlic and thyme until soft. This should take about 4-5 minutes on a medium heat.
- Add the smoked steaky bacon (chopped into pieces) and cook until the bacon changes colour.
- Stir in the risotto rice and coat every grain in the buttery juices. Pour in the white wine and stir for a minute until it starts to evaporate.
- Start adding the chicken stock, a ladleful at a time, stirring often. Make sure each ladleful of stock is absorbed fully before adding the next one. This should take 15-20 minutes.
- Take the butternut squash out of the oven and spoon it straight into the risotto.
- Season and stir through the grated Parmesan, before serving in bowls with freshly chopped parsley to garnish (optional).
Nutrition Facts : Calories 488 kcal, Carbohydrate 80 g, Protein 12 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 965 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
BUTTERNUT SQUASH RISOTTO
If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.
Provided by Andrea Longo Policella
Categories Main Dish Recipes Rice Risotto Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
- Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
- Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 57.1 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 978.8 mg, Sugar 3 g
BUTTERNUT SQUASH AND BACON RISOTTO
The classic risotto technique applies here, though with a frugal twist. I blended the cooking liquid for the butternut squash and about half of the diced cooked squash itself to produce my vegetable broth. The rest of the diced squash is folded in near the end of cooking. A generous helping of smoked bacon gives the result main-dish heft. This risotto does not need a final dollop of butter or a dusting of cheese.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place squash in a saucepan with 4 cups salted water. Bring to a boil and simmer until tender, about 10 minutes. Drain, reserving the cooking liquid. Set aside half the diced squash. Place the rest, with 2 cups of the cooking liquid, in a blender or food processor and process until smooth. Return this thin squash purée and the rest of the cooking liquid to the saucepan in which the squash was cooked. You should have about 5 cups.
- Fry half the bacon. Set aside. Chop the rest. Place chopped bacon in a 3-quart sauté pan over medium-low heat. Cook, stirring, until bacon barely starts to color. Add the onion, continue cooking until onion is translucent. Stir in half the ground sage, then the rice. Cook, stirring on medium heat, a few minutes until the grains of rice start to look chalky. Stir in the wine and cook until most has evaporated.
- Bring the saucepan of squash liquid to a simmer and start to add it to the rice, about half a cup at a time, stirring and adding more as it is absorbed. After about 15 minutes, the rice should almost be al dente. Before adding the final portion of liquid, fold in the reserved diced squash, the remaining ground sage and salt and pepper to taste.
- Divide risotto among 4 to 6 plates, crumble the reserved fried bacon and top each portion with some bacon and slivered sage.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 12 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 821 milligrams, Sugar 6 grams, TransFat 0 grams
BUTTERNUT SQUASH RISOTTO
Tom Kerridge shows you how to make the perfect butternut squash risotto recipe. His secret? Creamy mozzarella, toasty pine nuts and fragrant sage. Each serving provides 715 kcal, 23.5g protein, 70g carbohydrate (of which 8.5g sugars), 33g fat (of which 15g saturates), 5g fibre and 1.3g salt.
Provided by Tom Kerridge
Categories Main course
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat the butter and half the oil in a frying pan over a low-medium heat. Add the onion and garlic and fry for 8-10 minutes, until softened but not coloured. Add the rice and fry for 1-2 minutes, stirring constantly until it is coated in the oil.
- Pour in the wine and bring to the boil. Reduce the heat slightly until the wine is just simmering, then cook until two-thirds of the wine has evaporated.
- Add a ladleful of the warm stock to the pan and return to a simmer, reducing the heat if the liquid starts to bubble too fiercely, to prevent the rice from cooking too quickly. When most of the stock has evaporated, add another ladleful. Cook the risotto in this way for 12-15 minutes, or until most of the stock has been absorbed by the rice and the rice is tender but has a slight bite.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry and the butternut squash for 10-12 minutes, turning regularly, until tender and golden-brown all over.
- Stir the sage, butternut squash, Parmesan and mozzarella into the risotto. Turn the heat off, leave the pan on the heat, and let the cheese melt. Season, to taste, with salt and pepper.
- Meanwhile, heat a dry frying pan over a medium heat. Add the pine nuts and toast for 1-2 minutes, until just golden-brown. Stir them into the risotto and serve.
Nutrition Facts : Calories 715kcal, Carbohydrate 70g, Fat 33g, Fiber 5g, Protein 23.5g, SaturatedFat 15g, Sugar 8.5g
BUTTERNUT SQUASH AND BACON RISOTTO
This risotto is very flavourful with the squash and bacon. Other winter squash varieties, hubbard, acorn, turban, can be substituted if you like.
Provided by MarieRynr
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190°C) Spread the nuts on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes.
- Remove from the oven and let cool.
- Chop coarsely and set aside.
- Peel the squash and cut lengthwise into 8 wedges.
- Scoop out the seeds and discard, then cut crosswise into thin slices.
- In a large frying pan over medium heat, warm 1 1/2 TBS of the olive oil.
- Add the squash, cover and cook, turning occasionally, until almost tender, 7 to 10 minutes.
- Season to taste with salt and pepper and set aside.
- In a saucepan, combine the water and stock and bring to a gentle simmer over medium heat.
- In another large saucepan over medium heat, warm the remaining 3 TBS olive oil.
- Add the bacon and onion and sauté until the onion is soft, about 10 minutes.
- Add the thyme, sage, rosemary and rice and cook, stirring constantly, until the rice is translucent around the edges, about 2 to 3 minutes.
- Add approximately 1/2 cup of the simmering stock mixture and stir to scrape the rice from the bottom and sides of the pan.
- When the liquid has been almost completely absorbed, add another 1/2 cup liquid, stirring constantly.
- Continue in this manner, stirring almost continuously and keeping the grains slightly moist at all times, until the rice is firm but tender and the kernels are no longer chalky at the center, 20 to 30 minutes.
- When the risotto is done, stir in another 1/2 cup liquid, the squash, the toasted nuts and half of the Parmesan.
- Season to taste with salt and pepper.
- Transfer to a warmed serving dish and sprinkle with the remaining Parmesan and serve at once.
Nutrition Facts : Calories 610.8, Fat 27.2, SaturatedFat 7, Cholesterol 27.8, Sodium 617.7, Carbohydrate 74.3, Fiber 5.8, Sugar 7.4, Protein 18.9
OVEN ROASTED BUTTERNUT SQUASH WITH BACON
This roasted butternut squash recipe is crazy easy to make. 3 ingredients never tasted so good -- just thick cut bacon, butternut squash cubes, and fresh thyme. The perfect paleo side dish or weeknight sheet pan meal, TOTAL winner!
Provided by Tara Kuczykowski
Categories Side Dishes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Bake 5 slices of bacon according to the instructions here for about 20 minutes. Reserve the rendered bacon fat in a glass jar, and wipe any excess grease off the baking sheet with a paper towel. Chop the cooked bacon and set aside.
- While the bacon is baking, peel and cube a medium butternut squash. Toss the cubes with 2-3 tablespoons of the rendered bacon fat, salt, and pepper. Spread the cubed squash out on the baking sheet used previously, leaving ample room between each piece to allow the squash to caramelize. Use a second baking sheet if necessary.
- Increase the oven temperature to 425 degrees and roast for 25 minutes or until the squash is tender and starting to caramelize.
- Stir in the chopped bacon and fresh thyme, and then place the baking sheet(s) back in the oven for an additional 5 minutes.
- Season with additional salt, pepper, and fresh thyme, as desired. Serve warm.
Nutrition Facts : Calories 178 calories, Carbohydrate 21.6 grams carbohydrates, Cholesterol 12.3 milligrams cholesterol, Fat 9.5 grams fat, Fiber 6.1 grams fiber, Protein 3.9 grams protein, SaturatedFat 3.6 grams saturated fat, ServingSize 1 cup, Sodium 315.4 grams sodium, Sugar 4 grams sugar
RISOTTO WITH BUTTERNUT SQUASH AND LEEKS
Categories Rice Appetizer Leek Butternut Squash Winter Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
- Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
- Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.
More about "butternut squash and bacon risotto food"
BUTTERNUT SQUASH RISOTTO WITH CRISPY PANCETTA - FOOD & …
From foodandwine.com
5/5 (607)Total Time 45 minsServings 8
- In a large skillet, cook the pancetta over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the pancetta to a medium bowl. Add 1 tablespoon of the olive oil to the fat in the skillet. Add the squash and cook over moderately high heat, stirring occasionally, until tender, about 8 minutes. Add the sage, season with salt and pepper and cook until aromatic, about 1 minute longer. Transfer the squash to the bowl with the pancetta.
- In a medium saucepan, bring the stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
- In a large saucepan, melt 3 tablespoons of the butter in the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until absorbed. Add 1/2 cup of the hot stock and cook, stirring, until absorbed. Continue adding the stock, about 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is just tender and the liquid is creamy, about 20 minutes.
- Stir the remaining 1 tablespoon of butter and the 1/2 cup of Parmesan into the risotto. Gently fold in the squash and pancetta. Spoon the risotto into warmed bowls, sprinkle with Parmesan and serve.
BACON AND BUTTERNUT BAKED RISOTTO - VJ COOKS
From vjcooks.com
4.8/5 (6)Total Time 50 minsCuisine ItalianCalories 429 per serving
- Peel and cube the butternut then coat in 1 Tbsp olive oil, spread onto a non-stick oven tray and bake for 40 minutes or until golden, turning once during cooking.
- In an ovenproof dish, sauté onion with 1 Tbsp olive oil for a few minutes, add bacon and brown. Add crushed garlic and stir through.
BUTTERNUT SQUASH RISOTTO | RICE RECIPES - JAMIE OLIVER
From jamieoliver.com
Servings 6Total Time 1 hr 35 minsCategory MainsCalories 729 per serving
- Preheat your oven to 190°C/375°F/gas 5. Carefully cut your butternut squash in half and scoop out the seeds.
- Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar (or use a metal bowl and the end of a rolling pin).
BEST BUTTERNUT SQUASH RISOTTO RECIPE - HOW TO MAKE ...
From delish.com
5/5 (6)Total Time 1 hr
BACON AND BUTTERNUT RISOTTO RECIPE - HELLOFRESH
From hellofresh.co.nz
Cuisine ItalianTotal Time 55 minsEstimated Reading Time 2 mins
- Preheat the oven to 220°C/200°C fan-forced. Cut the peeled pumpkin into 2cm chunks. Place the pumpkin and a pinch of chilli flakes (if using) on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the pumpkin to the correct size so it cooks in the allocated time.
- While the pumpkin is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead. Roughly chop the bacon.
- In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the bacon and cook until browned, 4-5 minutes. Add the onion and cook until softened, 3-4 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Add the water, salt, arborio rice and crumbled chicken stock cubes. Bring to the boil, then remove from the heat. Transfer the risotto to a large baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.
- Wash and dry the frying pan and return to a medium-high heat. Add the walnuts and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. Cut the lemon into wedges.
OVEN RISOTTO WITH BUTTERNUT SQUASH - FAMILYSTYLE FOOD
From familystylefood.com
4.9/5 (7)Total Time 1 hrCategory FamilystyleCalories 354 per serving
- Slice the squash into 1 1/2-inch chunks (if you're not using already prepared squash). Arrange in one layer on a large rimmed baking sheet. Sprinkle lightly with salt and grind black pepper over to taste. Scatter the bacon over the squash.
- Place a large oven-proof saute pan or Dutch oven over medium heat. Add the butter and olive oil. When the butter is melted, stir in the leek and shallot or onion. Cook until softened and translucent, about 5 minutes. Stir in the rice and cook another minute, stirring to coat the grains with the oil.
- Pour in the wine and let it bubble for 30 seconds, then turn off the heat. Add the stock, Parmesan rind (if you have one) and 1 teaspoon salt.
BUTTERNUT SQUASH AND BACON RISOTTO — TINY BUDGET COOKING
From tinybudgetcooking.com
Estimated Reading Time 2 mins
BUTTERNUT SQUASH RISOTTO WITH BACON & SAGE - RECIPE ...
From finecooking.com
4.6/5 (25)Category Main CourseCuisine ItalianCalories 350 per serving
BUTTERNUT SQUASH RISOTTO - HEART UK
From heartuk.org.uk
BUTTERNUT SQUASH RISOTTO WITH BACON & SAGE RECIPE | NINJA ...
From ninjakitchen.com
THE 16 BEST BUTTERNUT SQUASH RECIPES
From thespruceeats.com
Occupation Cookbook Author And PhotographerPublished 2010-07-28Estimated Reading Time 4 mins
- Roasted Brussels Sprouts and Butternut Squash With Cranberries. The combination of roasted vegetables in this roasted brussels sprouts and butternut squash with cranberries dish might make you think fall or winter, but don't wait for a holiday dinner to enjoy it.
- Roasted Butternut Squash With Onions and Sage. This is an outstanding side dish of roasted butternut squash with onions and sage that's easy enough for an everyday meal and special enough for a holiday feast or Sunday dinner.
- Butternut Squash and Pasta. Browned butter and sage flavor this simple butternut squash and pasta dish. This is a delicious way to enjoy butternut squash.
- Baked Maple and Brown Sugar Butternut Squash. Baking is one of the easiest ways to cook butternut squash. No peeling is required, and the squash may be seasoned with salt and pepper or a mixture of cinnamon and brown sugar like this maple and brown sugar butternut squash recipe.
- Slow Cooker Butternut Squash Soup. The slow cooker makes butternut squash soup effortless. It's a very flavorful recipe, too. The squash is accented with apples and coconut milk, then seasoned with cayenne, garlic, nutmeg, and thyme.
- Butternut Squash Pie. Cinnamon and brown sugar flavor this fantastic butternut squash pie, and it's a tasty alternative to pumpkin pie. Add this butternut squash pie to your holiday dinner menu.
- Butternut Squash Lasagna. Butternut squash plays a starring role in this light and flavorful lasagna recipe. It is roasted along with some sage, and then mashed and layered with bechamel sauce, lasagna noodles, and a ricotta-cheese-egg mixture.
- Instant Pot Butternut Squash. Although quite simple, this recipe allows the butternut squash to really shine while the Instant Pot makes for a really quick cooking time.
- Butternut Squash Noodles. Spiralized, butternut squash makes for tender, flavorful noodles. This recipe drapes it in a creamy, savory garlic and sage sauce for a tasty side dish.
- Butternut Squash Cornbread. Butternut squash cornbread has plenty of flavor and moisture and is a unique spin on the classic buttermilk cornbread. If you like a less sweet cornbread, reduce or omit the sugar.
VEGAN BUTTERNUT SQUASH RISOTTO (CREAMY + DELICIOUS) - THE ...
From thepeskyvegan.com
5/5 (3)Total Time 45 minsCategory Main Course, RisottoCalories 562 per serving
- Preheat the oven to 200°C (390°F). When preparing the butternut squash, it's up to you if you want to peel the skin or not. I always leave it on since it'll soften in the oven and is perfectly edible. Give the squash a quick rinse, cut in half, remove the tough parts of the stem and bottom end, scoop out the seeds with a spoon, then chop into 1-inch cubes. (You can roast the seeds as a garnish or snack).
- Drizzle one tablespoon of the olive oil over a large oven dish, then add the cubed butternut squash and spread evenly. Sprinkle with salt and pepper and roast in the oven for around 25 minutes or until tender.
- While the squash is roasting, you can begin preparing the other ingredients. Heat the vegan stock in a saucepan then keep at a very low simmer.
- In a separate large pan, heat the other tablespoon of oil on medium heat. Add the chopped onion and soften for 3-4 minutes, before adding the chopped garlic and chopped sage. Season with salt and pepper, stir well, and cook for a couple of minutes or until the onion and garlic have softened.
EASY BACON BUTTERNUT SQUASH RISOTTO. - HOW SWEET EATS
From howsweeteats.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 1 hr
- Heat a large skillet over medium-low heat and add the bacon. Cook until the fat is rendered and the bacon is crispy. Once crispy, remove it with a slotted spoon and place it on a paper towel-lined plate to drain any excess grease.
- Remove about 2 tablespoons of the bacon grease from the skillet and reserve it for the risotto. Add the butternut squash cubes to the skillet with a sprinkle of salt and pepper and the nutmeg. Cook, stirring occasionally, until the squash is just fork tender (you don’t want it to be mushy!).
- Heat a saucepan or pot over medium-low heat and add the reserved bacon grease. Add the arborio rice and stir. Toast the rice until the pieces are translucent and fragrant. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
- Once the rice is cooked, stir in the butternut squash cubes, parmesan cheese and almost all over the bacon, leaving some for the topping. Top with a bunch of fresh sage (you can stir some in if you want, it will get incorporated once you serve the risotto) and parmesan shavings. Serve immediately.
BUTTERNUT SQUASH RISOTTO - SKINNYTASTE
From skinnytaste.com
Ratings 7Calories 249 per servingCategory Dinner, Side Dish
- In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
- In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic and rice; saute until the rice is well coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed.
- Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.
- Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25-30 minutes from the time you started.
ROASTED BUTTERNUT SQUASH RISOTTO WITH SAGE AND BACON ...
From spoonfulofflavor.com
5/5 (2)Total Time 40 minsCategory Main CourseCalories 501 per serving
- In a large bowl, toss the butternut squash with one tablespoon olive oil and salt. Spread on a baking sheet and bake for 30 minutes, or until fork-tender. Remove from oven and let cool. Once cool, puree in a blender or food processor.
- In a large stockpot or Dutch oven, cook the bacon over medium heat until crispy, about 10 minutes, being careful not to burn. Remove bacon from pan and drain the bacon fat from pan.
BUTTERNUT SQUASH DINNER RECIPES - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
- Turn it into pasta sauce. If you’re craving a creamy pasta but want to add a vegetable to the situation, reach for butternut squash. It blends perfectly into a sweet and nutty Alfredo sauce.
- Make savory hand pies. Tuck cubes of butternut squash into savory hand pies that can be frozen and reheated for a quick dinner. They also make a great grab-and-go lunch.
- Blend it into soup. While thick and creamy butternut squash soup often leans sweet, try making it smoky and spicy with smoked paprika and jalapeños and then topping with sour cream to offset the heat.
- Bake a savory tart. Just like butternut squash is a great filling for hand pies, it’s a great base for a savory tart. Make a show-stopping one that’s fit for a dinner party or keep it easy and make one with frozen puff pastry dough.
- Stir it into risotto. Do like the Italians and bulk up risotto by stirring butternut squash into it. The result is a meatless dinner that’s extra comforting.
- Use it as a pizza topping. Butternut squash probably isn’t the first thing that comes to mind when you think of pizza toppings, but maybe it should be.
- Roast it for a salad. Fall vegetables like butternut squash are a great choice for a dinner salad because they’re a little bulkier than others. Tossing roasted cubes in with your greens definitely makes things more satisfying.
- Make a meatless curry. Skip takeout and make an easy Thai-inspired curry at home with butternut squash. You won’t even need the meat — especially when you add other vegetables like broccoli and bell peppers.
- Purée it and spread it on toast. While a purée of butternut squash is more often considered a side dish, it can become dinner if you spread it on good bread and pile on some cooked chickpeas or white beans.
- Turn it into a hearty casserole. Combine mashed butternut squash with cooked rice and eggs, top the whole thing with breadcrumbs, and bake it for a unique casserole that just needs a green salad on the side to call it dinner.
BACON AND SQUASH RISOTTO - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 4Total Time 50 minsCategory DinnerCalories 575 per serving
- Fry lardons for 5min or until golden. Meanwhile, peel the squash, then remove and discard any seeds.
- Cut the squash into 1.5cm (⅔in) cubes. Return the empty pan to the heat and add the rice and wine.
KETO BACON ROASTED BUTTERNUT SQUASH - CAST IRON KETO
From castironketo.net
4.8/5 (38)Total Time 50 minsCategory Side DishCalories 153 per serving
- Preheat oven to 425° F. Place the butternut squash, chopped bacon, and sliced garlic in a large 10.5” cast iron skillet.
- In a small bowl mix together the brown erythritol, olive oil, mustard, salt, and garlic powder. Sprinkle over the squash and transfer to the oven. Bake for 45 minutes until the bacon is crispy and the squash is tender. Serve immediately.
BUTTERNUT SQUASH RISOTTO WITH CANDIED BACON | CHEF ...
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Servings 4Estimated Reading Time 3 mins
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Reviews 3Servings 4Cuisine ItalianCategory Side Dish
BUTTERNUT SQUASH AND BACON RISOTTO - HEALTHY YUMS VINE
From healthyyumsvine.com
Servings 4Estimated Reading Time 2 minsCategory Dinner, LunchTotal Time 45 mins
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From cakenknife.com
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5/5 (1)Servings 6Cuisine AmericanCategory Side Dish
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From suebeehomemaker.com
5/5 (3)Total Time 45 minsCategory Main DishCalories 608 per serving
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