roasted butternut squash risotto w/ toasted squash seeds

tis the time of year in which squash is everywhere...and i mean everywhere.  i do love squash so very much and for so many different reasons.  it really is a diverse vegetable that allows you to mold it into anything you can think of.

this time i wanted something comforting and warm, and, well risotto does just that.  i roasted the squash beforehand and i also sauteed up some imitation bacon chips with some earth balance.  you can certainly leave that out if you're not wanting the extra soy, but i will say, it added a nice smoky, warm taste that worked really well with the sweetness of the squash.

p.s.

toast the seeds...they are fabulous!

roasted butternut squash risotto w/ toasted squash seeds

1 butternut squash  

6 cups stock (I used veggie stock)

1  leek - minced

2 cloves garlic - minced

1 1/2 cups arborio rice

1/2 cup dry sherry

1 cup imitation bacon chips

½ cup squash seeds - toasted

3 tbsp earth balance

3 tbsp olive oil (reserve a little for drizzling when serving)

1 scallion – chopped salt and pepper to taste  

set oven to 425 degrees.  

peel the butternut squash, remove the seeds, and cut it into small to medium sized cubes.   put the seeds into a strainer and rinse away remaining squash.  place the squash on a sheet pan and toss it with 1 ½ tbsp olive oil and a little salt and pepper.  put into the oven for 25 to 30 minutes, tossing once, until very tender. remove and set aside.  

in the same oven setting, toss your seeds with 1 tbsp oil, salt and pepper and put into oven for 10-15 minutes, or until slightly golden brown. remove and set aside.  

in another small pan add 1 tbsp earth balance.  bring to a simmer and add your imitation bacon.  cook until very tender.  set aside.   in the meantime, heat the veggie stock in a small pan bringing it to a simmer, but not a boil.  

in a large pot (preferably one with a heavy bottom), melt the 2 tbsp earth balance and sauté the garlic and leeks on medium-low heat for 10 minutes, until the leeks are translucent but not browned. add the rice and stir to coat the grains with the earth balance mixture. you can now add your dry sherry and cook for 2 more minutes. add 2 ladles of stock to the rice plus a little more salt and pepper.  cook until the liquid has evaporated and continue to ladle in more stock until the stock is gone and the rice is creamy and thick, almost al dente.   take off of the heat and combine with the squash and imitation bacon.  fold in together.  be patient as you allow the squash to breakdown a bit into the rice.

once combined, garnish with fresh scallions and the toasted seeds and drizzle a little olive oil on top.  add salt and pepper to taste.  

serve with a cold glass of pinot grigio.

enjoy!

Comments

[Meagan]

thanks everyone!!

[lacey]

i think you might like greenerfolks.com

[Michelle]

This looks absolutely delicious!

[Jes]

I love butternut risotto! This looks fabulous!