Creamy Risotto With Butternut Squash Recipes

CREAMY BUTTERNUT SQUASH RISOTTO

Steps:

• Cut squash into eighths; discard seeds. In a large pot filled with 1 inch of simmering water, steam squash on a steaming rack or in a bamboo steamer until tender, 10 to 15 minutes. Scoop flesh from skin and mash lightly.
• In a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes.
• Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs.

CREAMY RISOTTO WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 425°F. Coat a small rimmed baking sheet with cooking spray.
• In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
• Meanwhile, melt butter in a medium saucepan over medium heat; add rice. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and thyme sprigs; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
• Remove thyme sprigs; stir in half-and-half, cheese and roasted squash. Season well with salt and pepper; serve.
• Serving size: about 3/4 cup

BUTTERNUT SQUASH RISOTTO

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.

BUTTERNUT SQUASH AND KALE STRATA

Steps:

• Heat your oven to 400 degrees F.
• Toss the butternut squash onto a large sheet pan along with the garlic cloves and onion. Drizzle with the olive oil, season with salt and pepper and toss well to combine. Roast, stirring once halfway through cooking, until tender and caramelized, 25 to 30 minutes.
• Lightly grease a 9-by-13-inch (3- to 3 1/2-liter) casserole dish with nonstick cooking spray.
• In a large bowl, beat together the eggs then whisk in the milk and/or cream, mustard, smoked paprika, nutmeg, 1 teaspoon of salt and 1/2 teaspoon of pepper. Squeeze the roasted garlic from its skins, mash with a fork into a paste and whisk into the egg mixture.
• Cut the bread into 1-inch cubes and scatter half into the prepared casserole dish followed by half of the kale, half the herbs and half of the roasted squash and onions. Repeat these layers with the remaining bread, kale, herbs and roasted veg, then pour over the egg mixture. Scatter the grated cheese overtop and cover with a lightly greased piece of aluminum foil. Set aside for at least 30 minutes.
• Heat your oven to 350 degrees F. Bake the covered strata for 25 minutes then carefully remove the foil and continue to bake until puffed, golden brown and the center is set, for another 25 minutes. Allow it to sit for 10 minutes before serving.