RECIPE: REC: Roasted Butternut Squash Risotto. This was SO excellent tonight!

[luisa_calif]

Flavored with fresh sage and thyme. I followed another recipe's advice to save the "guts" of the squash (minus the seeds) to flavor the chicken broth. I mixed these with the Better-Than-Bouillion chicken flavor and kept it hot in a 2-cup Pyrex measuring cup in the microwave as I stirred the risotto. Strained the broth off as I used it. You only use half the squash but I roasted all of it. I plan to make some ravioli with the rest and use up the leftover dough from yesterday.

We had it with grilled lamb chops and steamed baby Brussel sprouts.

http://elainemccardel.googlepages.com/roastedbutternutsquashrisotto

 

[deb-in-mi]

Looks delicious! Thank you for posting

 

[dawnnys]

Hmm, looks good. I wonder how pumpkin would work in its place.

 

[luisa_calif]

Probaly great. I think butternut squash is sweet compared to pumpkin.

 

[Marg CDN]

I've used pumpkin as well. Much prefer butternut and acorn.