BUTTERNUT SQUASH RISOTTO
If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.
Provided by Andrea Longo Policella
Categories Main Dish Recipes Rice Risotto Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
- Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
- Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 57.1 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 978.8 mg, Sugar 3 g
BUTTERNUT SQUASH AND BARLEY RISOTTO
Typically, risottos are made of refined rice known as Aborio. By using barley instead, you get tons of heart healthy benefits! Barley is a cholesterol lowering soluble fibre. (recipe found on the heart and stroke foundation of Canada website)
Provided by C and Ds Mommy
Categories Grains
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
- Heat oil in a medium sized pot over medium heat.
- Add onion and sauté until tender.
- Add squash and sauté for another 3 minutes. Add barley and stir for 2 more minutes.
- Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
- Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
- Cook barley until tender but still firm, about 35-40 minutes.
- Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.
Nutrition Facts : Calories 242.1, Fat 7.3, SaturatedFat 2.1, Cholesterol 6.6, Sodium 124, Carbohydrate 39.3, Fiber 7.7, Sugar 3.6, Protein 7.5
SIMPLE ROASTED BUTTERNUT SQUASH
Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.
Provided by MChele
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g
EASY BUTTERNUT SQUASH RAVIOLI
These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy.
Provided by Chef John
Categories Appetizers and Snacks
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
- Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
- Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
- Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 47.4 g, Cholesterol 79 mg, Fat 15.9 g, Fiber 2.4 g, Protein 11.5 g, SaturatedFat 8.5 g, Sodium 741.7 mg, Sugar 0.7 g
CREAMY BARLEY & SQUASH RISOTTO
Barley is cheaper and lighter than Italian risotto rice, you can add all the liquid at once and it's really hard to overcook
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the butter in a large shallow saucepan. Add the onion and squash, and cook very gently, stirring occasionally, until the onion is soft and the squash is starting to soften, about 10 mins. Stir in the garlic and cook for 1 min more. Splash in the white wine and boil down. Add the barley, give it a stir and pour in the stock.
- Gently simmer for 45 mins, stirring occasionally, until all the stock has been absorbed and the barley is tender. Add a little extra stock during cooking if it evaporates too quickly. Turn off the heat and stir through the mascarpone, half the Parmesan and all the parsley, then season. Spoon into bowls and scatter with the remaining Parmesan.
Nutrition Facts : Calories 586 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.1 milligram of sodium
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