Description
Perfect as a main dish or side, this Butternut Squash Risotto adds the caramelized, buttery, and nutty flavors of roasted butternut squash.
Ingredients
Scale
- 2 Bags Success Boil-in-Bag White Rice
- 1 cup Diced Onions
- 1 1/2 cup Chicken Stock
- 1/2 cup Heavy Whipping Cream
- 1/2 cup Grated Parmesan Cheese
- 2 tbsp. Minced Garlic
- 1/2 cup Butter
- 2 tsp. Garlic Powder
- 2 tsp. Basil Flakes
- 2 tsp. Black Pepper
- 1 tsp. Ground Thyme
- 1 tsp. Himalayan Salt
- 1/2 tsp. Ground Ginger
- 1/2 tsp. Ground Turmeric
For the Butternut Squash:
- 2 lb. Organic Butternut Squash, cubed
- 1 tsp. Ground Nutmeg
- 1 tsp. Garlic Powder
- 1 tsp. Himalayan Salt
Instructions
- If the butternut squash isn’t bought pre-cut, cut the ends of the butternut squash, remove the rind, scoop out the seeds and flesh, and cut into cubes.
- Place squash into a large bowl and coated evenly with nutmeg, garlic powder, salt, and olive oil. Place on a baking sheet (paid link) and bake at 425 degrees for 25 minutes tossing halfway through cooking time.
- While squash is baking, boil two bags of Success Rice as instructed. Set to the side once done.
- Chop onions into small pieces. Add butter, minced garlic, and onions to a deep cooking pan at medium heat. Cook until onions become translucent.
- Stir in roasted butternut squash, cooked rice, heavy whipping cream, chicken stock, and remaining seasonings into the pan and slightly lower heat to medium/low. Cook covered for 10 minutes.
- Fold in remaining butter and Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Comfort Food
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Calories: 467
- Sugar: 4.1g
- Sodium: 1179mg
- Fat: 21.6g
- Carbohydrates: 59.2g
- Fiber: 3.4g
- Protein: 9.5g
- Cholesterol: 59mg
Keywords: Roasted Butternut Squash Risotto, Butternut Squash Risotto, Roasted Butternut Squash, Risotto