Butternut Squash Risotto

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This hearty and healthy butternut squash risotto is a perfect side for Thanksgiving. It’s a vegetarian dish with chunks of butternut squash, and I even snuck in some spinach which can reduce blood pressure levels.

I love how certain recipes remind me of someone. My family has always been into cooking. I remember cooking with my Mom as a kid. My Dad taught me how to cut a pepper and keep my fingers in so I didn’t hurt myself.

This recipe is inspired from my Mom. As my sister and I got older she started venturing into a different culinary realm. She started experimenting more and made things like chicken rollatini, creamy mashed cauliflower and roasted rosemary potatoes.

She made this butternut squash risotto years ago, and I had to make it. She used pureed squash, but I tried it with chunks of whole squash and liked that too. Both ways are delicious, but this recipe is the chunky one.

I really love the way food can bring back memories. I always have good memories of cooking with my Mom and sister.

OK, let’s get started.

Put water in pot and on medium to high heat. Peel butternut squash, remove seeds and cut into bite size pieces.

butternut-squash-risotto-01When the water comes to a boil drop in the squash. Cover with a lid, and boil for 10-15 minutes until it’s fork tender. Strain the squash.

butternut-squash-risotto-06*Note: If you want to save time then use the pre-cut squash from the grocery store. No judgement here, I have totally used that.

Add 2 tbsp. of olive oil to a large skillet. Put it on medium/low heat. Chop shallot and garlic and add to skillet.

butternut-squash-risotto-02Put vegetable broth in pot on medium heat.

Cook until they’re soft. Add arborio rice to skillet with shallot and garlic and cook for 2 minutes.

butternut-squash-risotto-03Stir in 1 cup of vegetable stock, lower heat to a slow simmer.

butternut-squash-risotto-04Keep stirring until it gets absorbed.

butternut-squash-risotto-05Then, add more stock and repeat.

It should start to thicken up. Keep adding liquid and stirring.

Add spinach, cheese, salt, pepper, cayenne pepper, parsley, cinnamon and Greek yogurt. I know it looks like a lot of spinach, but don’t worry, it will wilt down a lot.

butternut-squash-risotto-07Stir to combine.

butternut-squash-risotto-08When the liquid is absorbed and the rice is soft and creamy, stir in the butternut squash.

butternut-squash-risotto-09It’s time to serve.

butternut-squash-risotto-10Yummm.

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BUTTERNUT SQUASH RISOTTO

Time: 55 minutes
Servings: 6

Ingredients

  • 1 Cup Arborio Rice
  • 1 Small Butternut Squash
  • 3-5 Cups Vegetable Broth
  • 1 Shallot
  • 1 Garlic Clove
  • 3 tbsp. Parsley
  • 1/4 Cup Parmesan Cheese
  • 3 Big Handfuls Baby Spinach
  • 2 tbsp. Olive Oil
  • 1/4 Cup Greek Yogurt
  • Dash Cinnamon
  • Dash Cayenne Pepper
  • Salt to Taste
  • Pepper to Taste

Instructions

  1. Put water in pot and on medium to high heat.
  2. Peel butternut squash, remove seeds and cut into bite size pieces. *Note: Use pre-cut squash from store to save time.
  3. When the water comes to a boil drop in the squash. Cover with a lid, and boil for 10-15 minutes until it’s fork tender.
  4. Strain the squash.
  5. Put vegetable broth in pot on medium heat.
  6. Add 2 tbsp. of olive oil to a large skillet. Put it on medium/low heat.
  7. Chop shallot and garlic and add to skillet.
  8. Cook until they’re soft.
  9. Add arborio rice to skillet with shallot and garlic and cook for 2 minutes.
  10. Stir in 1 cup of vegetable stock, lower heat to a slow simmer. Keep stirring until it gets absorbed.
  11. Then, add more stock and repeat.
  12. It should start to thicken up. Keep adding liquid and stirring until it’s soft and creamy.
  13. Add 3 handfuls of spinach, 1/4 cup cheese, salt, pepper, dash of cayenne pepper, 3 tbsp. parsley, dash of cinnamon and 1/4 cup of Greek yogurt.
  14. Stir to combine.
  15. Stir in the butternut squash and serve.

Do you want it creamier? Use pureed butternut squash.

Do you want more greens? Add asparagus or broccoli.


Here are other tasty holiday sides:

Flaky brussel sprouts with cranberries.

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Vegetable pumpkin fried rice.

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