ROASTED BUTTERNUT SQUASH
Don't bother with the pre-cut squash from the grocery store. You can easily cut and roast butternut squash yourself for a fraction of the cost -- and it's much fresher, too. We'll show you the best way achieve perfectly seasoned, tender and golden nuggets of this naturally sweet veggie. All you need are a hot oven, olive oil, salt and pepper. Use visual cues for doneness, since the cooking time depends on the size of your dice.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F.
- Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
- Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.
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.
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 & 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
RISOTTO WITH ROASTED WINTER SQUASH
Roasting squash lightly caramelizes it, making a naturally sweet vegetable even sweeter. I stir a small portion of the roasted squash into this luxurious risotto at the beginning, and the rest at the end of cooking. The squash that is added at the beginning falls apart as the risotto cooks, enriching the mixture and adding color.
Provided by Martha Rose Shulman
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread on the baking sheet in an even layer. Place in the oven and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the heat.
- Bring the stock to a simmer in a saucepan.
- Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add one third of the squash, the garlic, and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about 1 minute, and add the rice. Cook, stirring, until the grains of rice are separate.
- Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add the sage and another ladleful of the stock, and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes, or until the rice is cooked al dente. Taste and adjust seasonings.
- Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve at once.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1118 milligrams, Sugar 7 grams
ROASTED BUTTERNUT SQUASH, OLIVE & PARMESAN RISOTTO
Make and share this Roasted Butternut Squash, Olive & Parmesan Risotto recipe from Food.com.
Provided by Recipe Junkie
Categories Rice
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F.
- Place squash on baking sheet;.
- roast in the preheated oven for 1 hour or until tender.
- Cool slightly; halve lengthwise.
- Remove and discard seeds;.
- scoop out flesh from skin.
- Chop flesh;.
- set aside.
- Melt butter in a large saucepan over medium heat.
- Add onion and garlic;.
- saute for 3 minutes.
- Add rice;.
- stir to coat grains with butter.
- Stirring constantly, add stock, 1/2 cup at a time, adding more stock only when the previous amount has been absorbed.
- When the rice is cooked, about 30 minutes, stir in the squash, olives, cheese and parsley.
- Cook and stir for 4 minutes until the cheese is melted and mixture is hot throughout.
- Season with salt and pepper to taste, if desired.
Nutrition Facts : Calories 551.5, Fat 19.7, SaturatedFat 9.1, Cholesterol 40.9, Sodium 999.3, Carbohydrate 78.1, Fiber 7.9, Sugar 8.3, Protein 19.1
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.
ROASTED BUTTERNUT SQUASH, OLIVE AND PARMESAN RISOTTO
Lindsay® Pimiento Stuffed Spanish Olives brighten the mellow tones of roasted butternut squash and parmesan cheese risotto for an unforgettable flavorful combination. Freshly grated parmesan cheese and Italian parsley round out the flavors for a perfect finish.
Provided by Allrecipes Member
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400-degrees F. Place squash on baking sheet; roast for 1 hour or until tender. Cool slightly; halve lengthwise. Remove and discard seeds; scoop out flesh from skin. chop flesh; set aside.
- Melt butter in a large saucepan over medium heat. Add onion and garlic; saute for 3 minutes. Add rice; stir to coat grains with butter. Stirring constantly, add stock, 1/2 cup at a time, adding more stock only when the previous amount has been absorbed. When the rice is cooked, about 30 minutes, stir in the squash, olives, cheese and parsley. Cook and stir for 4 minutes until the cheese is melted and mixture is hot throughout. Season with salt and pepper, if desired.
Nutrition Facts : Calories 588.3 calories, Carbohydrate 89.5 g, Cholesterol 38.1 mg, Fat 21.1 g, Fiber 11.7 g, Protein 17.5 g, SaturatedFat 8.3 g, Sodium 1927.2 mg, Sugar 9.4 g
More about "roasted butternut squash olive and parmesan risotto food"
BUTTERNUT SQUASH RISOTTO RECIPE (WITH BASIL AND PARMESAN)
From kyleecooks.com
5/5 (1)Calories 356 per servingCategory Sides
- Blend in the rice and cook for a few minutes, ensuring that all the rice grains are covered in the oil.
BEST BUTTERNUT SQUASH RISOTTO RECIPE - HOW TO MAKE …
From delish.com
5/5 (7)Calories 327 per serving
BUTTERNUT SQUASH RISOTTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BUTTERNUT SQUASH RISOTTO WITH CRISPY PANCETTA RECIPE
From foodandwine.com
LEMON PARMESAN RISOTTO WITH ROASTED BUTTERNUT SQUASH
From deliciouslittlebites.com
ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (190)Calories 638 per servingCategory Entree
16 HEALTHY BUTTERNUT SQUASH RECIPES FOR FALL COMFORT FOOD
From bhg.com
BUTTERNUT SQUASH RECIPES: 3 THAT ARE EASY AND HEALTHY TO MAKE
From valpub.dynu.net
SAUSAGE AND BUTTERNUT SQUASH RISOTTO RECIPE - HOME CHEF
From homechef.com
ROASTED BUTTERNUT SQUASH, OLIVE AND PARMESAN RISOTTO
From allrecipes.com
16 COMMON TYPES OF SQUASH - ALLRECIPES
From allrecipes.com
BUTTERNUT SQUASH AND LEEK RISOTTO – PETE'S REAL FOOD
From petesrealfood.com
7 RECIPES WITH BUTTERNUT SQUASH NOODLES
From allrecipes.com
12 MUSHROOM RISOTTO RECIPES
From allrecipes.com
EASY ROASTED BUTTERNUT SQUASH PARMESAN - WELL PLATED BY ERIN
From wellplated.com
37 BUTTERNUT SQUASH RECIPES | OLIVEMAGAZINE
From olivemagazine.com
OUR 10 BEST BUTTERNUT SQUASH RECIPES OF ALL TIME WILL GET YOU …
From allrecipes.com
CHICKEN AND BUTTERNUT SQUASH RISOTTO JAMIE OLIVER RECIPES
From tfrecipes.net
SILKY SQUASH RISOTTO | JAMIE OLIVER RECIPES
From jamieoliver.com
SERIOUS EATS BUTTERNUT SQUASH RISOTTO INSTANT POT RECIPES
From tfrecipes.net
SISTERSVILLE IGA - BARLEY RISOTTO WITH BUTTERNUT SQUASH AND KALE
From sistersville.iga.com
PARMESAN ROASTED ACORN SQUASH - WINTER SIDE | SALTY SIDE DISH
From saltysidedish.com
ROAST GARLIC & BUTTERNUT SQUASH RISOTTO RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
COOKING LIGHT BUTTERNUT SQUASH WHITE BEAN SOUP RECIPES
From tfrecipes.net
ROASTED BUTTERNUT SQUASH AND SAGE RISOTTO WITH PINENUTS - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love