Prep 50 mins
Cook 20 mins
This simple dish lets butternut squash shine in all its healthful deliciousness! If you have been intimidated by risotto, try this recipe. The key is the slow addition of the broth and the stirring. Relatively low in calories, this satisfies a desire for something warm, hearty, and creamy. Makes enough for four main dish servings, but can also be used as a side. (5 Weight Watchers points if split into four servings and not sprinkled with Parmesan)
- 1 medium butternut squash
- 44.37 ml olive oil
- 236.59 ml arborio rice
- one medium yellow onion
- 946.36 ml chicken stock (can also use vegetable)
- grated parmesan cheese (optional)
- parsley, chopped (optional)
- Heat oven to 375. Cut the neck off the squash, then split both the neck and body in half. Remove the seeds and stringy pulp. Spread with a bit of olive oil and sprinkle with salt. Place cut side down into a baking dish and bake 45 minutes or until the flesh can be pierced by a fork.
- Allow to cool, then scoop out the flesh. You can mash the flesh for a heartier (but still creamy) texture, or puree it in a food processor.
- Place the chicken stock in a saucepan and warm.
- Heat a 3-4 quart saucepan over medium heat and add the remaining oil. Add the onion and cook until soft. Add rice and stir. Add warmed stock one ladle full at a time, stirring continuously after each addition until all liquid is absorbed. Continue adding stock until you have used it all and the rice is soft. Add the squash and stir until heated through.
- Remove from heat, season with salt and pepper. Top with chopped fresh parsley or Parmesan cheese, if desired.