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 RISOTTO
Gabriele Corcos and Debi Mazar, the husband-and-wife stars of Cooking Channel's Extra Virgin, make a hearty risotto for fall. "Use the widest pan you have so the rice forms one layer; this helps it cook evenly," Gabriele advises.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Break down the squash. Cut the stem end off the squash, then use a vegetable peeler to remove the skin. Slice in half lengthwise. Scoop out the seeds and stringy pulp from one half. Reserve the other half for another use. Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes.
- Cook the squash. Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer. Melt the butter in a large saute pan over medium heat. Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes. Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan.
- Make the risotto. Stir in the rice and season with salt and pepper. Add a ladleful of hot stock to the rice and cook, stirring, until absorbed. (Don't add too much stock at once, and make sure it is hot; otherwise, it will stop the cooking process.) Continue adding stock, a ladleful at a time, stirring until absorbed before adding more.
- About halfway through, add more salt and pepper to taste. The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done. The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed.
- Serve the risotto. Transfer to serving bowls or a platter and top with Parmesan and parsley. Never leave finished risotto in the pan-it will keep cooking into a mush.
BUTTERNUT SQUASH OVEN RISOTTO
Squash and beer make my risotto different and delicious. Plus, cooking it in the oven cuts down on hands-on time making it. Win-win. -Katie Ferrier Gage, Houston, TX
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss to coat. Roast on a lower oven rack 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, bring broth and water to a simmer; keep hot. In an ovenproof Dutch oven, heat remaining oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes longer or until rice is coated., Stir in beer. Reduce heat to maintain a simmer; cook and stir until beer is absorbed. Stir in 4 cups hot broth mixture. Place Dutch oven on an oven rack above squash; bake, covered, 20-25 minutes or until rice is tender but firm to the bite, risotto is creamy and liquid is almost absorbed., Remove Dutch oven from oven. Add butter, chili powder, nutmeg and remaining broth mixture. Stir vigorously until blended and liquid is almost absorbed. Stir in roasted squash and cheese. Serve immediately.
Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 662mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
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 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
ROASTED BUTTERNUT SQUASH RISOTTO
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, toss the squash with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Spread in a single layer on the prepared baking sheet and roast until golden and caramelized at the edges, stirring at least once, 40 to 55 minutes. Let cool.
- Bring the vegetable stock to a boil in a small saucepan. Reduce the heat and maintain at a bare simmer.
- Heat the remaining 4 tablespoons oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the shallots and cook until soft, 3 to 4 minutes. Add the garlic; cook just until it releases its fragrance, about 30 seconds, then add the rice and stir to coat. Sprinkle with salt and pepper. Stir in the wine and cook until almost completely evaporated. Reduce the heat to medium-low and add a ladleful of stock; cook, stirring constantly, until almost completely absorbed. Add another ladleful; again, cook, stirring, until almost fully absorbed. Continue in this manner until the rice is creamy and al dente (tender but still firm to the bite), about 40 minutes--you may or may not use all the stock.
- Remove the risotto from the heat and stir in the Parmesan if using and the squash, reserving some cubes for garnish. Add salt and pepper to taste. Serve immediately, garnished with the reserved squash cubes.
EASY BUTTERNUT SQUASH RISOTTO
Simple and hearty butternut squash risotto dish.
Provided by Sara s
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Pour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.
- Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 6 to 8 minutes. Add rice; cook and stir for 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 2 minutes. Add 1/2 cup warm broth and simmer, stirring frequently, until it is absorbed, about 5 minutes. Repeat with remaining broth, adding 1/2 cup at a time and stirring until all broth is absorbed and rice is tender and creamy, about 25 minutes more.
- Meanwhile, puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese, sage, salt, and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 79.2 g, Cholesterol 7.2 mg, Fat 6.8 g, Fiber 2.8 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 747.6 mg, Sugar 5.3 g
BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO
I saw Ina make this on her food network television show, the episode was entitled "Weekend Lunch."
Provided by Juenessa
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- 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.
- Mix well and serve.
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
Butternut Squash Risotto is savory with a little bit of sweet, perfect for dinner parties or a special occasion!
Provided by Holly Nilsson
Categories Side Dish
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Cut the squash in half lengthwise and scoop out the seeds. Brush with 1 tablespoon olive oil. Season with salt & pepper. Place squash on a baking pan cut side up and 55-60 minutes or until tender. Scoop squash out and cut into cubes.
- Add remaining olive oil and onion to a pan over medium heat. Cook until onion begins to soften, about 3 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes longer.
- Add wine and cook until evaporated while stirring. Add squash and sage.
- Warm the broth in the microwave.
- Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20-25 minutes, the squash will begin to break up as the rice is stirred. Continue adding broth allowing it to evaporate after each addition until the rice is tender and creamy.
- Taste and add salt & pepper as needed, garnish with parmesan cheese.
Nutrition Facts : Calories 341 kcal, Carbohydrate 52 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 966 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
BAKED BUTTERNUT SQUASH "RISOTTO" RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, garlic, fresh rosemary, short-grain brown rice, vegetable broth, butternut squash, salt, pepper, fresh sage, freshly grated parmesan cheese, unsalted butter
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place an oven rack at the bottom of the oven and another at the top. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat the olive oil in a Dutch oven or large oven-safe pot over medium heat. Add the onion and cook for about 5 minutes, until starting to brown.
- Add the garlic and rosemary, and cook for 2 minutes, until fragrant.
- Add the rice and 4 cups (960 ml) of vegetable broth, and stir to combine. Bring to a boil, then cover.
- Place the risotto on the bottom rack of the oven. Bake for 70 minutes, until all of the liquid has been absorbed by the rice. (It will appear dry, but you'll be adding moisture back later in the recipe.)
- Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat.
- Place the squash on the top rack of the oven, above the risotto. Bake for 45 minutes, or until the edges of the squash begin to brown and caramelize.
- Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Fry for 10-20 seconds, until the leaves are crispy but not browned.
- Carefully remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and set aside.
- Remove the risotto from the oven. Add the remaining vegetable broth, the Parmesan, and butter. Stir until creamy. (The liquid will absorb into the rice as you stir).
- Add the butternut squash and stir to incorporate.
- Serve immediately with fried sage for garnish.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 63 grams, Fiber 3 grams, Protein 8 grams, Sugar 15 grams
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
SHORTCUT BUTTERNUT SQUASH RISOTTO
You can cook the rice ahead of time and do Step 1 ahead. Or make the whole dish ahead and warm to serve when needed.
Provided by Amy Palanjian
Categories Dinner
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 F and line a sheet pan with foil. Spread squash and onion on the pan, toss with oil, sprinkle with salt, and cook for 25-30 minutes or until very soft. Let cool slightly.
- Transfer the squash and onions to a food processor and puree, adding the broth to make a creamy, yet thick consistency.
- Warm the rice. Stir squash mixture into rice, season to taste with additional salt if needed, and top with Parmesan cheese (if using) to serve.
Nutrition Facts : Calories 216 kcal, Sugar 4 g, Sodium 307 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 42 g, Fiber 5 g, Protein 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
ROASTED BUTTERNUT SQUASH RISOTTO
Steps:
- Roast squash:
- Preheat oven to 450°F.
- Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.
- Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.
- Start risotto after squash has been roasting 40 minutes:
- Bring broth to a simmer and keep at a bare simmer, covered.
- Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.
- Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)
- Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)
- Serve risotto immediately, spooned over reserved squash slices.
BUTTERNUT SQUASH RISOTTO
Categories Rice Vegetable Side Fall Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.
- In a saucepan bring broth and water to a simmer and keep at a bare simmer.
- In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.
- Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.
BUTTERNUT SQUASH RISOTTO
This Butternut Squash Risotto Recipe is perfect for fall. A decadent, indulgent-feeling vegetarian side dish fit for company!
Provided by Alisa Infanti | The Delicious Spoon
Categories Dinner
Time 55m
Number Of Ingredients 11
Steps:
- In a wide pot or skillet, melt butter and saute onion, garlic until onion becomes translucent and garlic fragrant. Add in the rice and stir constantly for another 2 minutes to fully coat the rice granules in the creamy butter and get them a little toasty.
- Pour in the wine and take it to almost a boil, reduce heat and let simmer until most of the wine has been absorbed.
- Stir in the diced butternut squash, and follow with ½ chicken broth. You can also use priorly roasted butternut squash, but make sure to roast it until almost soft. See notes below.
- Stir constantly and add the remaining broth slowly in the pot little by little making sure that the liquid has been absorbed by the rice before adding more each time. It should take about 25-30 minutes for all the rice to absorb all the liquid. When there is almost no liquid left add in the parmesan cheese, salt, pepper and nutmeg and mix well.
- Serve immediately topped with chopped fresh parsley, more roasted butternut squash, pine nuts, bacon or pumpkin seeds.
Nutrition Facts : ServingSize 1 serving, Calories 448 kcal, Carbohydrate 72 g, Protein 10 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 823 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 2 g
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- Preheat the oven to 350°. Peel the butternut squash and cut into 1/4-inch squares, discarding the seeds and fibrous parts of the squash, but not the skin or scraps. Reserve the peeled skin and remaining scraps for the stock. Place the 1/4-inch pieces on a baking tray and season with, salt, pepper, sage leaves, and drizzle with olive oil over the top. Cover with foil and bake for 20 minutes until cooked through. Remove from the oven and set aside.
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- 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.
BAKED BUTTERNUT SQUASH AND SAGE RISOTTO RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
4.7/5 (7)Total Time 1 hr 10 minsCategory Gorgonzola RecipesCalories 497 per serving
- Heat the oven to 170°C/ 150°C fan/gas 3½ and put in a shallow 1.5 litre ovenproof dish in to warm. Melt the butter in a medium, deep non-stick frying pan over a medium-high heat, then add the shallots and fry for 5-8 minutes until translucent. Stir in the rice, squash, sage and garlic so everything gets a good coating of butter. Fry for another minute.
- Add the wine and bring the mixture up to a simmer, then bubble for 2-3 minutes. Add the stock and bring back to a gentle simmer.
- Pour the mixture into the warmed dish and bake, uncovered, in the oven for 45 minutes. Stir in the cheese for the last 5 minutes. Serve, sprinkled with the remaining sage and extra cheese.
ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (167)Calories 638 per servingCategory Entree
- To prepare: Place your oven racks in the lower third and upper third positions (we’re going to bake the risotto on the middle rack and roast the squash on the upper rack at the same time), then preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup broth from your container and set it aside for when the risotto is out of the oven.
- Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
- Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
- Immediately after placing the pot of risotto in the oven, toss the cubed butternut with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the butternut in a single layer on the pan. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway. This took 55 to 60 minutes for me, but start checking for doneness around 40 minutes.
BAKED BARLEY RISOTTO WITH BUTTERNUT SQUASH - REAL SIMPLE
From realsimple.com
4/5 (219)Total Time 50 minsServings 4Calories 427 per serving
- Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
- Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.
BAKED BUTTERNUT SQUASH RISOTTO - MY FUSSY EATER | EASY ...
From myfussyeater.com
5/5 (3)Total Time 35 minsCategory DinnerCalories 513 per serving
- To a large oven proof dish add the remaining oil, onion, garlic, more thyme (removed from the sprigs) and risotto rice.
BUTTERNUT SQUASH RISOTTO - FARM FLAVOR RECIPE
From farmflavor.com
Cuisine AmericanCategory SauteeingAuthor Farm FlavorCalories 247 per serving
BUTTERNUT SQUASH RISOTTO - FOOD NETWORK
From foodnetwork.co.uk
Cuisine ItalianCategory Main-Course, LunchServings 4
BUTTERNUT SQUASH RISOTTO | DISHIN' WITH DI - COOKING SHOW ...
From dishinwithdi.com
Servings 4Total Time 45 minsEstimated Reading Time 2 mins
BUTTERNUT SQUASH RISOTTO | BBC GOOD FOOD
From bbcgoodfood.com
Cuisine ItalianTotal Time 1 hr 15 minsServings 6
BUTTERNUT SQUASH RISOTTO - FOOD NETWORK UK
From foodnetwork.co.uk
Cuisine ItalianCategory Main-CourseServings 6
RECIPE: BUTTERNUT SQUASH & SPINACH RISOTTO WITH FRIED SAGE ...
From blueapron.com
4.1/5 Total Time 40 minsCuisine AmericanCalories 840 per serving
VEGAN BUTTERNUT SQUASH RISOTTO - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
5/5 (1)Total Time 1 hrCategory DinnerCalories 144 per serving
BUTTERNUT SQUASH RISOTTO – FOOD WHAT WE LOVE
From foodwhatwelove.com
Servings 4Total Time 1 hr 45 minsCategory Main Course
CREAMY VEGAN BUTTERNUT SQUASH RISOTTO
From peacefuldumpling.com
VEGAN BUTTERNUT SQUASH RISOTTO - OH MY VEGGIES
From ohmyveggies.com
BAKED BUTTERNUT SQUASH RISOTTO | ABEL & COLE
From abelandcole.co.uk
BUTTERNUT SQUASH RISOTTO - RECIPES | PAMPERED CHEF US SITE
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BUTTERNUT SQUASH OVEN RISOTTO RECIPE: HOW TO MAKE IT ...
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BUTTERNUT SQUASH RISOTTO EPICURIOUS - ALL INFORMATION ...
From therecipes.info
OVEN BUTTERNUT SQUASH RISOTTO - TFRECIPES.COM
From tfrecipes.com
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