Autumn Butternut Squash Risotto
FOLLOW ALONG WITH ME
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Ingredients
- 2 cups butternut squash, seeded and cubed
- 1 teaspoon sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 drizzle olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup dry, white wine
- 2.5 cups vegetable broth
- 2 cups spinach
- 1/2 cup parmesan cheese, grated
Ingredients
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Instructions
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
- Spread butternut squash evenly across the baking sheet. Spray with cooking spray and evenly season with sage, salt and pepper.
- Place squash in oven and roast for 20-25 minutes or until tender.
- While squash is roasting, drizzle a medium-sized pot with olive oil and warm over medium-high heat. When hot, add onion. Stirring occasionally, cook until onions are translucent, about 5 minutes. Add garlic and cook for 1-2 minutes.
- Add broth, wine, and rice to pot and bring to a boil. When boiling, stir, reduce heat and cover. Simmer for 20 minutes. For creamier rice, continue to stir throughout cooking process.
- Remove squash from oven. When rice is finished, toss with butternut squash, spinach, and parmesan. All to warm over low heat until spinach is wilted.
- Add additional salt and pepper to taste.
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