Once during a visit to Williams-Sonoma, I picked up a recipecard for Butternut Squash Risotto. The recipe sounded delicious.
While Williams-Sonoma does sell organic butternut squash puree ($16.95), I find it easier to purchase fresh butternut squash and cook in a pressure cooker to make my own puree. You can also cut the squash in half, remove the seeds and roast till tender. With a spoon, scrape out the tender flesh and mash. Another cooking method is to peel, cube and place the squash in a pot with a steamer basket and cook until tender.
You’ll also need unsalted butter, fresh sage, vegetable or chicken stock, caramelized onion, olive oil, Arborio rice, fresh rosemary, white wine and grated Parmigiano-Reggiano cheese. Prep and took time is 50 minutes each.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.