Microwave, covered with vented plastic wrap, for 7 to 10 minutes or until tender, rearranging once. Place, cut sides down, in a baking dish with 2 Tbsp. Roast for 25 to 30 minutes, tossing once, until very tender. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. A good cheese has an intense flavor you just can’t get from the grated parmesan cheese sold on the shelves of the supermarket. To make butternut squash puree, wash and halve lengthwise a 1 1/2-lb. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
#Butternut squash risotto full#
Put both dishes into the oven at 200c and bake for 25-30 minutes until the risotto has absorbed all that liquid and the rice is full cooked. Add 1/4 cup water and cook until the squash is tender, 10. Pour in the white wine and the vegetable stock and mix well. Add the squash cook, stirring occasionally, until slightly golden, about 5 minutes. I like to keep a good cheese such as Pecorino Romano or Parmigiano-Reggiano on hand. Melt the butter in a large saute pan over medium heat. As a side dish, reduce the serving size 1/2 cup per person. You can also serve it with a salad on the side, or as a side dish with fish, pork or chicken. It’s also really filling, one serving will fill easily you up. You can use the rest for this Spaghetti with Creamy Butternut Leek Pasta later in the week. Saffron Risotto with Butternut Squash 1 butternut squash (2 pounds) 2 tablespoons olive oil Kosher salt Freshly ground black pepper 6 cups chicken stock. I started with some homemade squash puree which I simply made by boiling the butternut squash in broth or water, then pureeing in the blender.
But in the end you get a delicious restaurant quality dish that you can proudly say you made yourself, without all the added butter you would get if you ate this dish out. You have to be patient, stirring the rice and adding more broth a little at a time.
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