Continue until the rice is cooked through, but still al dente, about 30 minutes total. While squash is cooking, add quinoa and vegetable broth to a sauce pan. Stir the squash around a few times so it cooks evenly. Transfer to a baking sheet and roast for 20 minutes. Each time, cook until the mixture seems a little dry, then add more stock. Toss the butternut squash with coconut oil, cinnamon, paprika and season with salt and pepper. Add the garlic and cook for one more minute. Add the onions, salt and pepper and saut until onions are translucent, about 4 minutes. Heat olive oil (or vegan butter if using) in a 12-inch non-stick skillet or cast iron skillet over medium heat. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Process again for 15 seconds until the butternut squash resembles rice. Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
#Butternut squash risotto full#
Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the rice and stir to coat the grains with butter. 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. (photo 1) Spread squash and onion on a foil-lined pan, toss with oil, sprinkle with salt, and cook until very soft. Preheat the oven and line a sheet pan with foil.
#Butternut squash risotto how to#
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. Here’s a look at how to make this easy Butternut Squash Risotto recipe. 1pound winter squash (about of a good-size butternut, for example), such as butternut, banana or hubbard, peeled, seeded and cut in inch dice 2tablespoons. Meanwhile, heat the chicken stock in a small covered saucepan. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Butternut Squash Risotto 3 cups vegetable stock 1 15-ounce can pureed butternut squash 2 tablespoons olive oil 1 onion, finely chopped 2 garlic cloves.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. Heat a medium skillet over medium to medium-high heat with olive oil.
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