Butternut Squash Baked Risotto Recipes

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BUTTERNUT SQUASH RISOTTO



Butternut Squash Risotto image

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

2 cups cubed butternut squash
2 tablespoons butter
½ onion, minced
1 cup Arborio rice
⅓ cup dry white wine
5 cups hot chicken stock
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

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

BAKED BUTTERNUT SQUASH "RISOTTO" RECIPE BY TASTY



Baked Butternut Squash

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

olive oil, to taste
½ large yellow onion, diced
3 cloves garlic, minced
½ tablespoon fresh rosemary, minced
1 ½ cups short-grain brown rice
5 ½ cups vegetable broth, divided
2 cups butternut squash, diced
salt, to taste
pepper, to taste
1 bunch fresh sage, optional
¾ cup freshly grated parmesan cheese
2 tablespoons unsalted butter

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 BAKED RISOTTO



Butternut Squash Baked Risotto image

This one-pot vegetarian meal is a rich, satisfying supper that gives you the creaminess of risotto without the hovering.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 45m

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon fresh thyme, leaves
1 1/2 cups Arborio rice
Coarse salt and ground pepper
1/2 cup dry white wine
1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
4 cups low-sodium vegetable broth
1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
Grated Parmesan, for serving

Steps:

  • Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.

Nutrition Facts : Calories 383 g, Fat 7 g, Fiber 6 g, Protein 7 g

ROASTED BUTTERNUT SQUASH RISOTTO



Roasted Butternut Squash Risotto image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds butternut squash, peeled & cut into 1/2-inch cubes (1 medium squash)
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 cups vegetable stock
2 shallots, finely chopped
3 cloves garlic, minced
1 1/2 cups Arborio rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan, optional

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.

BAKED PANCETTA & BUTTERNUT SQUASH RISOTTO



Baked Pancetta & Butternut Squash Risotto image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

One 4-ounce container diced pancetta
2 tablespoons salted butter
2 cloves garlic, minced
1/2 medium onion, diced finely
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh thyme leaves
1 1/2 cups Arborio rice
1 small butternut squash, peeled, seeded and diced (about 4 cups)
5 cups low-sodium chicken broth
1/2 cup white wine, such as Sauvignon Blanc
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan, plus extra for garnish
2 tablespoons fresh parsley, chopped, plus extra for garnish
Juice of 1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • In an ovenproof skillet with a tight-fitting lid, add the pancetta and cook over medium heat until browned and crispy, about 8 minutes. Remove to a paper towel-lined plate to drain.
  • To the pancetta drippings, add the butter and melt. Add the garlic and onion and cook until just translucent, about 4 minutes. Add the sage and thyme, then stir in the rice and cook, stirring, until the rice is well coated in the butter and pancetta drippings. Add the squash, broth and wine, then sprinkle with salt and pepper and stir. Bring to a simmer, cover with the lid and place in the oven. Bake until the liquid is absorbed and the rice is tender, 45 to 60 minutes.
  • Carefully remove from the oven. Add the Parmesan, parsley and lemon juice, then stir until creamy. Sprinkle with the crispy pancetta and some more grated Parmesan and chopped parsley.

BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO



Barefoot Contessa's Butternut Squash Risotto image

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

1 butternut squash (2 pounds)
2 tablespoons olive oil
kosher salt & freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallot (2 large)
1 1/2 cups arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron thread
1 cup freshly grated parmesan cheese

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 OVEN RISOTTO



Butternut Squash Oven Risotto image

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

6 cups cubed peeled butternut squash (1 inch)
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 carton (32 ounces) chicken broth
1 cup water
1 small onion, chopped
2 cups uncooked arborio rice
2 garlic cloves, minced
1 cup beer
2 tablespoons butter
1/2 teaspoon chili powder
1/4 teaspoon ground nutmeg
1 cup grated Parmesan cheese

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



Butternut Squash Risotto image

Rather than adding the butternut squash at the end, we cooked it with the Arborio rice; the squash softens during cooking and makes the risotto dish sweeter.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h

Number Of Ingredients 8

1 tablespoon butter
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
1/3 cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish

Steps:

  • In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
  • Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
  • Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
  • Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

Nutrition Facts : Calories 381 g, Fat 5 g, Protein 11 g

BUTTERNUT SQUASH RISOTTO



Butternut Squash Risotto image

Categories     Rice     Vegetable     Side     Fall     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 11

1 small butternut squash (about 1 1/2 pounds)
1 3/4 cups chicken broth
1/2 cup water
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, sliced thin
1 1/4 teaspoons minced peeled fresh gingerroot
3 tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine
2 tablespoons chopped fresh chives
Garnish: chopped fresh chives and Parmesan curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan at room temperature

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



Butternut Squash Risotto image

Change up the flavor of risotto any time of year using in-season vegetables like butternut squash, spices and broths for a consistency that's both creamy and comforting. -Katie Ferrier, Washington, Washington DC

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

8 cups cubed peeled butternut squash
1/4 cup olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
4 to 4-1/2 cups vegetable broth
1 cup water
1 small onion, chopped
2 garlic cloves, minced
2 cups uncooked arborio rice
1 cup lager
2 tablespoons butter
1 teaspoon ground ancho chile pepper
1/2 teaspoon ground nutmeg
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 450°. In a large bowl, combine the squash, 2 tablespoons oil, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, 20-25 minutes or until tender, stirring once., In a large saucepan, heat broth and water; keep warm. In a large skillet, saute onion and garlic in remaining oil until tender. Add rice; cook and stir 2-3 minutes. Reduce heat; stir in lager. Cook and stir until all of the liquid is absorbed., Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the butter, chili pepper, nutmeg and squash; cook and stir until heated through. Remove from the heat; stir in cheese. Serve immediately.

Nutrition Facts : Calories 535 calories, Fat 17g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 1065mg sodium, Carbohydrate 84g carbohydrate (8g sugars, Fiber 6g fiber), Protein 12g protein.

ROASTED BUTTERNUT ORANGE RISOTTO



Roasted Butternut Orange Risotto image

Roasted butternut squash chunks are stirred into a creamy orange flavored risotto, made flavorful with Swanson® Unsalted Chicken Stock, and garnished with dried cranberries and chopped pecans.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 55m

Yield 8

Number Of Ingredients 12

2 cups cubed butternut squash
3 tablespoons olive oil, divided
sea salt to taste
ground white pepper to taste
4 cups Swanson® Unsalted Chicken Stock
2 cups orange juice
1 large sprig fresh rosemary
1 sweet onion, diced
1 ¼ cups Arborio rice
2 tablespoons butter
⅓ cup chopped dried cranberries
1 tablespoon chopped pecans

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss butternut squash chunks lightly with 1 tablespoon olive oil and a pinch of sea salt and white pepper. Spread on a roasting pan and bake in preheated oven until fork tender, 15 to 20 minutes.
  • Combine Swanson® Unsalted Chicken Stock, orange juice, and rosemary in a saucepan. Bring to boil; reduce heat to low or a heat level that allows it to slowly simmer.
  • Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add onions and saute until the onion is translucent, 3 to 5 minutes. Add Arborio rice and cook and stir until rice is coated and starting to toast, 1 to 2 minutes.
  • Pour in 1 cup of the Swanson® Unsalted Chicken Stock/orange juice mixture and stir until liquid is absorbed into the rice.
  • Continue to add liquid 1/2 cup at a time, stirring until well absorbed before adding the next 1/2 cup until all the liquid has been added, about 30 minutes. Remove pan from heat; discard rosemary sprig. Stir in roasted butternut squash, butter, and dried cranberries. Season with salt and white pepper. Top with chopped pecans.

Nutrition Facts : Calories 277.9 calories, Carbohydrate 45.2 g, Cholesterol 7.6 mg, Fat 8.8 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 128.2 mg, Sugar 9.8 g

ROASTED BUTTERNUT SQUASH RISOTTO



Roasted Butternut Squash Risotto image

An easy Roasted Butternut Squash Risotto

Categories     Rice     Vegetable     Roast     Low Fat     Parmesan     Arugula     Butternut Squash     Fall     Healthy     Simmer     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 12

3 lb butternut squash
6 cups nonfat chicken broth
1 medium onion, chopped
1 tablespoon unsalted butter
1 1/2 cups Arborio rice (9 oz)
1 teaspoon minced garlic
1/2 teaspoon ground cumin
5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)
1 teaspoon salt
1 1/2 teaspoons chopped fresh sage
4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely chopped
N/A arugula or baby spinach leaves

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 WITH SAGE



Butternut Squash Risotto With Sage image

Provided by Moira Hodgson

Categories     dinner, quick, one pot, main course

Time 30m

Yield 6 - 8 servings

Number Of Ingredients 9

1 medium butternut squash (about 1 pound)
About 24 sage leaves
Coarse sea salt and freshly ground pepper to taste
7 to 8 cups chicken stock
1 medium onion
5 1/2 tablespoons unsalted butter
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Reggiano Parmesan, plus extra for garnish

Steps:

  • Peel, clean and dice the squash. Put the squash into a heavy-bottom pot and cook it with a few whole leaves of sage, salt, pepper and one cup of chicken stock. Cook 5 to 10 minutes, until tender but not too soft. Meanwhile, chop six sage leaves fine and dice the onion.
  • Heat the rest of the chicken stock and hold at a low simmer. In a heavy-bottom saucepan, heat three tablespoons of the butter, add the chopped sage and cook a minute or two. Add the onion and continue to cook over medium heat until it is translucent, about five minutes.
  • Add the rice and a pinch of salt and cook over low heat about three minutes, stirring often, until the rice has turned slightly opaque. Turn up the heat and pour in the white wine. When the wine has been absorbed, add just enough stock to cover the rice, stir well and reduce the heat.
  • Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a time, letting each addition become absorbed by the rice. While the rice is cooking, saute the remaining sage leaves in butter until crisp. Drain on paper towels.
  • After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of the butter and the cheese. Continue cooking three to five minutes. Taste for texture and consistency, adding a little more of the stock as needed. Adjust the seasoning. When the rice is done, serve it in a warm bowl and garnish with extra cheese and sauteed sage leaves.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 868 milligrams, Sugar 5 grams, TransFat 0 grams

BUTTERNUT SQUASH RISOTTO



Butternut Squash Risotto image

Provided by Amanda Hesser

Time P1DT45m

Yield 4 servings

Number Of Ingredients 13

1 teaspoon salt, plus to taste
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1/4-inch dice
2 tablespoons extra virgin olive oil
1 medium white onion, peeled and finely diced
1 cup arborio rice
1/2 cup dry white wine
1/4 teaspoon ground white pepper
2 1/2 to 3 cups chicken stock or broth
Oil for coating baking sheet
4 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tablespoons heavy cream
2 tablespoons fresh sage leaves, finely shredded

Steps:

  • In a medium saucepan, combine 6 cups water and 1/2 teaspoon salt. Bring to a boil. Add the diced squash and blanch 5 minutes. Transfer squash to ice water, drain and refrigerate.
  • In a large, heavy skillet over low heat, warm olive oil and add onions. Saute onions until translucent, about 5 minutes; do not brown. Add rice, stir and saute 4 to 5 minutes. Add the wine, 1/2 teaspoon salt and white pepper. Stir slowly with a wooden spoon. After the wine has been absorbed, add 1 cup chicken stock. Stir gently until the stock has been absorbed. Remove pan from heat.
  • Brush a baking sheet with oil, and quickly spread the risotto on the sheet in an even layer. Cover with waxed paper, and refrigerate for up to 24 hours.
  • To serve, remove the risotto from the refrigerator 20 minutes before finishing the dish. In a medium saucepan, combine the squash with 1 tablespoon butter, and reheat gently. In a small saucepan, bring the 2 remaining cups of chicken stock to a simmer. Place a large saute pan or skillet over low heat. Add 1 tablespoon butter. Add risotto, and stir to loosen the grains. Add 1 cup chicken stock, and stir until entirely absorbed. Add the remaining cup of stock, and repeat.
  • When the risotto is chewy yet fully cooked, add the hot squash. Gently toss to combine, and then add the 2 remaining tablespoons butter, Parmesan cheese and cream. Stir, add the sage and season with salt and pepper to taste. Serve immediately.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 17 grams, Carbohydrate 63 grams, Fat 32 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 12 grams, Sodium 926 milligrams, Sugar 6 grams, TransFat 0 grams

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ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - COOKIE AND KATE
2016-01-04 Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a …
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Category 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.


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From copykat.com


ROASTED BUTTERNUT SQUASH RISOTTO - THROUGHTHEFIBROFOG
2021-01-12 STEP 1: Roast your butternut squash. Cube and drizzle with olive oil, then sprinkle over the thyme. STEP 2: In a large pan fry the leeks and garlic, if using, in olive oil for 4-5 minutes on a low heat. Watch for the garlic burning! Pour in the rice and stir well so that it is all combined.
From throughthefibrofog.com


EASY, CREAMY BAKED BUTTERNUT SQUASH RISOTTO WITH PINE NUTS
Step 1: First, saute some mushrooms and shallots for 5 minutes then add your rice and garlic and saute for 3 additional minutes. Step 2: Add some warm chicken stock, chicken bouillon, oregano, thyme, salt and pepper. Step 3: Stir in your uncooked squash. Bring to a boil, cover, and transfer to your oven to bake for about 20 minutes.
From carlsbadcravings.com


ROASTED BUTTERNUT SQUASH & GARLIC RISOTTO RECIPE - HOUSE & HOME
Directions. Yield: Step 1: Preheat the oven to 390°F. Step 2: Place the butternut squash in a large bowl then crush in 1–2 garlic cloves, drizzle with olive oil, throw in the thyme sprigs and season well. Mix thoroughly, making sure the squash gets a good covering of oil and the garlic is well distributed. Step 3: Put the mixture in a large ...
From houseandhome.com


ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - GOURMET GARDEN
Preparation. 1 Preheat oven to 425°F. Toss butternut squash with 2 tablespoons of the olive oil. Spread in single layer on large sheet pan. 2 Roast 20 minutes or until tender and lightly browned, stirring halfway through cooking. Set aside. 3 Meanwhile, heat remaining 1 tablespoon olive oil in large saucepan on medium-high heat. Add onion; cook and stir until slightly softened, about 2 …
From gourmetgarden.com


BAKED BUTTERNUT SQUASH RISOTTO RECIPE | MYRECIPES
Step 2. . Heat oil in an ovenproof Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Stir in rice. Add wine; cook 2 minutes or until wine evaporates, stirring constantly. Add broth and squash to pan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Step 3.
From myrecipes.com


ROASTED BUTTERNUT SQUASH RISOTTO & SUGARED WALNUTS RECIPE
Arrange nuts in a single layer on a jelly-roll pan. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat. Step 3. Combine squash and 1 …
From myrecipes.com


ROASTED BUTTERNUT SQUASH RISOTTO RECIPE ~ BARLEY & SAGE
2020-09-18 How to Make Risotto. Preheat the oven to 425°F and line a baking sheet with parchment paper. Cut the butternut squash in half and discard the seeds. Drizzle with olive oil and place cut side down on your baking sheet. Optional: Peel and cut the honeynut squash in half and discard the seeds. Dice and place on the same baking sheet and drizzle ...
From barleyandsage.com


BAKED BUTTERNUT SQUASH RISOTTO - A ONE POT MEAL RECIPE
2017-01-18 Instructions. Preheat the oven to 400ºF. In a medium Dutch oven or ovenproof pot with a lid, heat the oil over medium-high heat. Add the onions and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the garlic and rosemary and cook until fragrant, about 1 minute.
From sofabfood.com


ROASTED BUTTERNUT SQUASH RISOTTO - ALL KITCHEN COLOURS
2021-03-28 Preheat the oven to 200°C (392°F). On a baking sheet, coat butternut squash with olive oil. Arrange butternut squash cubes loosely in a single layer (use two trays if necessary). Sprinkle with thyme and salt and roast 25 – 30 minutes or until the squash is soft and brown.
From allkitchencolours.com


BAKED BUTTERNUT SQUASH AND SAGE RISOTTO RECIPE | DELICIOUS. MAGAZINE
Method. 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.
From deliciousmagazine.co.uk


SHORTCUT BUTTERNUT SQUASH RISOTTO - YUMMY TODDLER FOOD
2021-08-11 Instructions. 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.
From yummytoddlerfood.com


BEST BUTTERNUT SQUASH RISOTTO RECIPE - DELISH
2022-01-12 Directions. In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low. In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until beginning ...
From delish.com


BUTTERNUT SQUASH RISOTTO - COOKING FOR MY SOUL
2020-10-23 Prepare the butternut squash. Preheat oven to 400 degrees F. Arrange the cubed butternut squash on a large sheet pan, and toss with a few drizzles of olive oil, a few sprinkles of salt and pepper. Roast the butternut squash for 30-35 minutes. Remove from the oven and transfer to a food processor.
From cookingformysoul.com


BAKED BUTTERNUT SQUASH RISOTTO - MY FUSSY EATER | EASY KIDS RECIPES
2019-10-12 Instructions. Peel the butternut squash and chop it into small bite sized pieces. Add the squash to an oven tray with 1 tbsp of olive oil and a few sprigs of thyme on top. To a large oven proof dish add the remaining oil, onion, garlic, more thyme (removed from the sprigs) and risotto rice.
From myfussyeater.com


BAKED BUTTERNUT SQUASH RISOTTO - HOPPIN MEAL PLANS
2019-09-25 Instructions. Preheat oven to 425. On stove top, place Dutch oven over medium heat. Melt butter. When butter is about half melted, add sage. Cook until fragrant (about 3 minutes) Add squash and onion. Cook, stirring frequently, until onions are tender, about 5 minutes. Stir in rice and broth.
From hoppinmealplans.com


BAKED BUTTERNUT SQUASH RISOTTO | CLUB HOUSE CA
Melt butter in large oven safe saucepan or Dutch oven on medium heat. Add squash and onion; sauté 5 minutes or until onions are tender. 2 Stir in broth, rice, oregano, basil and rosemary. Cover. Bake 30 minutes or until most of the liquid is absorbed. Remove from oven. Stir in Parmesan cheese before serving.
From clubhouse.ca


BUTTERNUT SQUASH RISOTTO (MADE FROM SCRATCH!) - SPEND WITH …
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.
From spendwithpennies.com


ROASTED BUTTERNUT SQUASH RISOTTO - JUST A TASTE
2012-10-17 Preheat the oven to 450ºF. Halve the squash lengthwise and scoop out the seeds. Lightly oil a shallow baking dish and place half of the squash, cut side down, in the baking dish. Peel the other half of the squash then dice it into 1/4-inch cubes. Add the diced squash to the baking dish, scattering the cubes around the sides of the halved squash.
From justataste.com


{THE BEST} ROASTED BUTTERNUT SQUASH RISOTTO - SELF PROCLAIMED …
2021-11-20 Roast butternut squash: Toss squash with olive and roast on baking sheet in preheated 400°F oven for about 40 minutes, tossing and moving around occasionally to evenly cook. While squash is cooking, prepare risotto. Heat chicken broth: Meanwhile, in a medium sized pot, heat chicken broth and over low heat.
From selfproclaimedfoodie.com


BUTTERNUT SQUASH RISOTTO RECIPE - THE SPRUCE EATS
2021-09-01 The butternut squash really complements the risotto, both in its sweet flavor and its creamy texture. Risotto is prepared with a type of starchy, short-grained rice called arborio rice . Cooking it involves stirring hot stock into the uncooked rice a ladleful at a time and cooking slowly as the stock is absorbed.
From thespruceeats.com


BUTTERNUT SQUASH RISOTTO RECIPE (WITH BASIL AND PARMESAN)
2019-01-15 Heat oil and butter in a large pan or skillet. Add onion and garlic, and cook until onion is tender. Blend in the rice and cook for a few minutes, ensuring that all the rice grains are covered in the oil. Add 1 cup of stock to the pan, and cook, stirring constantly until …
From kyleecooks.com


BAKED BARLEY RISOTTO WITH BUTTERNUT SQUASH RECIPE | REAL SIMPLE
Directions. Step 1. 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. Advertisement.
From realsimple.com


OVEN ROASTED BUTTERNUT SQUASH RISOTTO - 365 DAYS OF BAKING
Remove to a plate covered with a paper towel to drain; set aside. In a large saucepan over medium heat, heat 2 tablespoons of olive oil and add onion. Cook until translucent, about 2-3 minutes. Add chicken broth and rice and bring to a boil. Reduce heat and simmer for 15 minutes, stirring frequently.
From 365daysofbakingandmore.com


ROASTED BUTTERNUT SQUASH RISOTTO - GIVE IT SOME THYME
2019-10-07 Instructions. Preheat oven to 400°F. On a rimmed baking dish, combine squash, 2 tablespoons olive oil, and ¼ teaspoon nutmeg. Season with salt and pepper. Bake in preheated oven 20 minutes, stirring halfway through, until squash is …
From giveitsomethyme.com


OVEN RISOTTO WITH BUTTERNUT SQUASH - FAMILYSTYLE FOOD
2019-10-23 Preheat oven to 400 (200C) degrees, with one oven rack in the center and one rack under it. 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.
From familystylefood.com


ROASTED BUTTERNUT SQUASH RISOTTO (NO CHEESE) - VEGAN RISOTTO …
Preheat the oven to 200C (fan-assisted)/425F/Gas Mark 7. Spread the pumpkin cubes over a large baking tray drizzle with honey (or golden syrup), fresh rosemary, salt and pepper and then the olive oil. Gently toss together and ensure the squash is spread evenly over the tray before roasting in the oven for 35 minutes.
From christmasphere.com


BAKED BUTTERNUT SQUASH RISOTTO RECIPE - RECIPES.NET
2022-05-11 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.
From recipes.net


ROASTED BUTTERNUT SQUASH RISOTTO | DUDE THAT COOKZ
2020-12-15 Place squash into a large bowl and coated evenly with nutmeg, garlic powder, salt, and olive oil. Place on a baking sheet (paid link) and bake at 425 degrees for 25 minutes tossing halfway through cooking time. While squash is baking, boil two bags of Success Rice as instructed. Set to the side once done.
From dudethatcookz.com


ROASTED BUTTERNUT SQUASH RISOTTO WITH SUGARED WALNUTS
Regardless of using pecans or walnuts, this roasted butternut squash risotto had so much rich flavor and texture (think brown sugar, wine, chicken stock, onion, bacon, garlic, lemon thyme). The combination of sweet and savory was perfect! Yet another wonderful thing about this recipe is that it is light. Kind of. In one serving, there are 257 ...
From pinchofyum.com


OVEN-BAKED BUTTERNUT SQUASH RISOTTO - AND THEY COOKED HAPPILY …
2016-11-11 1) Slice a butternut squash in half down the middle (lengthwise) and roast in the oven at 350 degrees for an hour and a half. You can scoop the squash out of the skins and store it in the fridge or freeze it. 2) Peel a butternut squash and slice it into cubes, roasting in the oven at 350 degrees for 25-30 minutes, until cubes start to turn ...
From andtheycookedhappilyeverafter.com


BUTTERNUT SQUASH RECIPES DINNER - IMMENSELY MICROBLOG PICTURES
2022-06-13 Easy Butternut Squash Risotto Recipe Instant Pot Instantpot Pressurecooker Butternutsquash Vegetari Risotto Recipes Easy Butternut Squash Cooking Recipes Stuffed Butternut Squash With Quinoa And Cranberries Recipe Recipes Vegan Christmas Dinner Butternut Squash Recipes Vegan Roasted Butternut Squash Linguine Alfredo Recipe …
From fatinfasihahamirudin.blogspot.com


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