CREAMY RISOTTO WITH BUTTERNUT SQUASH
So rich and creamy! A wonderful, light take on classic butternut squash risotto. Thyme sprigs give great flavor but feel free to substitute sage leaves instead. A medium-sized, 2 pound squash will yield approximately 3 1/2 cups of diced squash cubes. Peel the outside of a whole butternut squash with a sturdy vegetable peeler. Trim the ends and cut it in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from each half. Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning.
Categories Lunch,Dinner
Time 40m
Yield 4 servings
Number Of Ingredients 13
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
Nutrition Facts : Calories 213 kcal
CREAMY RISOTTO WITH BUTTERNUT SQUASH
So rich and creamy! A wonderful, light take on classic butternut squash risotto. Thyme sprigs give great flavour but feel free to substitute sage leaves instead. A medium-sized, 2 pound squash will yield approximately 3 1/2 cups of diced squash cubes. Peel the outside of a whole butternut squash with a sturdy vegetable peeler. Trim the ends and cut it in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from each half. Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning.
Categories Dinner,Lunch
Time 40m
Yield 4 servings
Number Of Ingredients 13
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
Nutrition Facts : Calories 134 kcal
CREAMY ORZO RISOTTO WITH BUTTERNUT SQUASH
So rich and creamy! A wonderful, light take on classic butternut squash risotto. Thyme sprigs give great flavour but feel free to substitute sage leaves instead.
Categories Dinner,Lunch,Appetizers
Time 40m
Yield 4 servings
Number Of Ingredients 13
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 orzo. 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. Yields about 3/4 cup per serving.
Nutrition Facts : Calories 250 kcal
WEIGHT WATCHERS (WW) ROASTED SQUASH RISOTTO
This came from the UK version of weight watchers magazine. Its thick and creamy and satisfyingly filling. It works out at 3 points per portion (based on the British system) Adding roasted garlic (if you have any) really enhances this dish and adds to the richness of it.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the squash on a tray and spray with the oil. Strip the leaves from the Rosemary and finely chop. Sprinkle over the squash and roast at 200 deg C for 20 minutes.
- Heat a heavy based pan and spray with oil. saute the onion until soft.
- add the rice and coat with the onion mix. Add a ladleful of stock and stir until it is absorbed. repeat this process until all the stock is used.
- Stir the garlic, cheese, vinegar and roasted squash and serve.
WW SQUASH CASSEROLE
Make and share this Ww Squash Casserole recipe from Food.com.
Provided by GibbyLou
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Thickly slice squash and onion and boil in enough water to cover until tender.
- Drain, add crushed crackers, margarine, cheese, salt and pepper.
- Pour into a PAM sprayed 9x9 casserole dish.
- Bake at 350 for 30 minutes or until lightly browned.
Nutrition Facts : Calories 106.6, Fat 5, SaturatedFat 2, Cholesterol 7.9, Sodium 592.6, Carbohydrate 10.7, Fiber 2, Sugar 3.8, Protein 6.4
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