Butternutsquashrosemaryandbluecheeserisotto Recipes

BOOSTED BUTTERNUT SQUASH "RISOTTO"

Boosted Butternut Squash

Provided by Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 5

Ingredients

8 ounces bacon, chopped
One 12-ounce package frozen butternut squash risotto
Kosher salt and freshly ground black pepper
1 cup frozen peas
Chopped fresh herbs, such as parsley and chives, for garnish

Steps:

Place a large pan over medium-high heat. Add the bacon and cook, stirring frequently, until crispy, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan.
Using the same pan, prepare the butternut squash risotto according to package instructions. Season with some salt and pepper. In the final 2 minutes of cooking, add the peas and stir to combine. Once peas are heated through, stir in three-quarters of the bacon. Transfer the risotto to a serving platter and garnish with the remaining bacon and fresh herbs. Serve immediately.

BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO

Butternut Squash, Rosemary, and Blue Cheese Risotto image

From Bon Appetit. Served this with a side of roasted salmon. Absolutely divine. I used a bit more stock than called for near the end of cooking time, just to make it a little creamier.

Provided by spatchcock

Categories Short Grain Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

7 cups low sodium chicken broth
3 tablespoons butter
1 1/4 cups finely chopped onions
1 (2 lb) butternut squash, peeled, halved, seeded, cut into 1/2 inch dice
2 teaspoons chopped rosemary, divided
2 cups arborio rice
1/2 cup dry white wine
4 cups packed baby spinach leaves
1/2 cup whipping cream
1/2 freshly grated parmesan cheese
1/3 cup crumbled blue cheese

Steps:

Bring 7cups broth to boil in large saucepan.
Cover and reduce heat to low.
Melt butter in large heavy pot over medium heat.
Add onion and sauté until tender, about 5 minutes Add squash and 1½ teaspoons rosemary; sauté 4 minutes to coat with butter.
Add rice and stir 2 minutes Add wine and simmer until evaporated, about 1 minute Add 7 cups hot broth, bring to boil.
Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by ¼ cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes Stir in spinach, cream, and Parmesan cheese.
Transfer risotto to large bowl.
Sprinkle with blue cheese and remaining ½ teaspoon rosemary and serve.

ROSEMARY ROASTED BUTTERNUT SQUASH

Rosemary Roasted Butternut Squash image

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

Provided by Kristin Licavoli

Categories Side Dish Vegetables Squash

Time 1h5m

Yield 6

Number Of Ingredients 6

Ingredients

1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g

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