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    You are in: Home / Recipes / Risotto & Baked Winter Squash Recipe
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    Risotto & Baked Winter Squash

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    • on September 11, 2009

      This is a great risotto recipe! The squash adds a lovely flavour, which is complemented nicely by the sage. Together they make for a completely different, but yummy risotto experience. Your directions are easy to follow and the risotto has a creamy, smooth texture. I only used 1l of broth and skipped the parsley, but other than that followed the recipe as stated. I really like this recipe, but would change the following things next time to make it suit my family's taste even better: I would triple the amount of sage used and add some more squash, too (we luv sage and squash here!). THANKS SO VERY MUCH for sharing this with us, Muddyboots! It will be made again in our house. Made and reviewed for one of my babies during Fall PAC 09.

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    Nutritional Facts for Risotto & Baked Winter Squash

    Serving Size: 1 (435 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 359.9
    Calories from Fat 85
    Total Fat 9.5 g
    Saturated Fat 2.3 g
    Cholesterol 12.0 mg
    Sodium 468.0 mg
    Total Carbohydrate 54.5 g
    Dietary Fiber 2.6 g
    Sugars 6.9 g
    Protein 13.1 g


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