How To - Creamy Risotto Butternut Squash (How to Roast Squash)

This is what happens when I'm given a humongous butternut squash. I make risotto! Even though, this is the first time I'm making risotto, I don't share any recipe with y'all that I would not eat. Also this is a kid-tested and child-approved recipe, the little one here said, "It looks like macaroni and cheese"; I'll take that :-) LOL!

INGREDIENTS
2 cups mashed or pureed butternut squash, divided
2 tablespoons butter
1/2 onion (about 1 cup), minced
1 cup Arborio rice or long grain white rice
1/3 cup dry white wine
3 cups hot chicken stock (or vegetable stock for vegetarian version
I brought to boiling in microwave and kept hot on stove while making risotto)
1/4 cup grated Parmesan cheese
Salt and ground black pepper to taste

DIRECTIONS
Preheat oven to 400-degrees F. Peel skin off squash with a vegetable peeler or knife. Cut fresh butternut squash in half or wedges, if large size. Scoop out seeds with a spoon and reserve them in a bowl for later to roast . Place squash pieces on a foil-lined baking sheet or pan. Brush the pieces lightly with oil and season with salt and/or pepper. Cut side down, roast squash for 30 minutes. Turn the pieces over and roast pieces for an additional 30 minutes or until the squash is fork-tender. Mash roasted squash with a fork or use food processor and measure out 2 cups, divided for the recipe. If roasting is not for you, proceed onto the next step.

Place squash pieces into a steamer basket (or not) in a saucepan. Add water, cover, and bring to a boil over medium-high heat (and 1/4 teaspoon salt, optional). Allow to steam until the squash is tender, drain, and mash in a bowl.

Melt butter in a medium, non-stick 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 or 1/3 cup of hot liquid; cook, stirring constantly, until it has evaporated. Stir in 1 cup mashed squash and 1/3 of the hot 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, stir in the other 1 cup of mashed squash and 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.

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Recipe inspiration: http://allrecipes.com/Recipe/Butternut-Squash-Risotto-2/Detail.aspx

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Howto & Style

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[NicolaRivarossa]

rosting pumpkin is not the only way to eat it!

[BargainClipper]

@NicolaRivarossa That's true!

[NIFISAKETOPA]

looks overcooked just doesn't look right

[BargainClipper]

@NIFISAKETOPA Thanks for your opinion, but it was fine for me.

[shacleve100]

YUMMAY! Thanks for sharing :O)

[BargainClipper]

@shacleve100 You're welcome.

[BargainClipper]

@2damnfunny Yes, it was and for adults too ;-) LOL!

[2damnfunny]

Good way to get kids to eat squash.

[BargainClipper]

@ebonyrose316266 Thanks!

[ebonyrose316266]

that looks so good.