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Recipe: Butternut Squash W/Arborio Rice
This originally appeared in Cooking Light magazine.I have altered it a bit--I usually use dried chopped onions, which omits the need for sauteeing them--I just add them with the broth. I also use jarred minced garlic which works as well as fresh in this recipe.
This is akin to risotto, but because it goes in the oven, no stirring is required. You can bake,peel and cube the squash in advance, and then the rest of the preparation only takes about 5-10 minutes.
We like to eat this as a side dish with roast chicken or other meats, but I also love it just by itself for a light meal. It is very low fat AND delicious--everything I could ask for in a dish.
BUTTERNUT SQUASH "RISOTTO"
1 butternut squash (about 1 1/2 pounds)
2 cups chicken broth
1 cup water
1 teaspoon olive oil
1 cup diced onion
2 garlic cloves, minced
1 cup uncooked Arborio or other short-grain rice
1/4 cup dry white wine (optional)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon black pepper
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese
Fresh thyme sprigs (optional)
Preheat oven to 350°.
Yield: 6 servings (serving size: about 1 cup)
Place squash on a baking sheet. Bake at 350° for 30 minutes or until tender; cool. Peel squash; cut in half lengthwise. Discard seeds and membranes; cut into 1/2-inch cubes. Increase oven temperature to 400°.
Heat broth and water. (I use Minor's Chicken Base, make enough for 2 cups and then add the third cup of water. You can heat everything in the microwave--but don't let it boil)
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 6 minutes. Add garlic; sauté 2 minutes. Add rice; sauté 1 minute. Stir in squash, broth mixture, wine, chopped thyme and pepper; cook 5 minutes, stirring occasionally.
Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 25 minutes. Stir mixture gently and check for doneness. You don't want this to dry out, but most of te liquid should be gone--if it's still very wet give it 5 more minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired.
