Butternut Squash Risotto
This recipe is delicious! It is based off of Skinny Taste's Butternut Squash Risotto. I made some changes based on my personal tastes. I used this as a side dish, but you can easily have it as a main course!
Butternut squash is a nutritional powerhouse! Did you know that just 1 cup of butternut squash provides 457% of the recommended dietary alloance for vitamin A? Vitamin A is important for vision health, cell function, bone growth, and healthy cell reproduction/function. Butternut squash is also super low in calories. Here's a breakdown: 82 calories per 1 cup, and NO FAT.
Enjoy this healthy alternative! Happy eating, friends!
1 cup arborio rice
1 butternut squash, baked & pureed
1 tsp olive oil
1/2 white onion, chopped fine
7 sage leaves, torn/sliced
2 garlic cloves
1 T light butter
3 cups sodium free chicken broth (made mine with water + powdered sf chix broth)
1/2 c parmesan cheese, grated
freshly ground pepper
1. Preheat oven to 425. Wash and slice butternut squash in half. Drizzle with olive oil. Roast for 50 minutes, or until tender. Scrap flesh out and puree. I have found the squash blends easier with a little of the chicken broth added.
2. In a medium sauce pan, warm chicken broth and squash puree. Set aside.
3. In a skillet, melt butter. Add onion and saute. Pour in risotto and cook until golden and coated with butter.
4. Add in a ladle of the squash stock to the risotto, and stir until it is absorbed. Add salt & pepper to taste. Continue to add squash stock one ladleful at a time. You will need to stir consistently. Stirring will make the risotto creamy and scrumptious!
6. Once all liquid is absorbed, and the risotto is creamy, add in the parmesan cheese.
7. Remove from heat. Serve & eat!
Serves 6 (as a side dish)
Base recipe Skinny Taste's Butternut Squash Risotto
butternut squash health benefits