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
1 leek - minced
2
cloves garlic - minced
1
1/2 cups arborio rice
1 cup imitation bacon chips
3
tbsp earth balance
3
tbsp olive oil (reserve a little for drizzling when serving)
1
scallion – chopped
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.
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 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.
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!



thanks everyone!!
Posted by: Meagan | October 20, 2009 at 11:24 AM
i think you might like greenerfolks.com
Posted by: lacey | October 15, 2009 at 03:02 PM
This looks absolutely delicious!
Posted by: Michelle | October 15, 2009 at 12:46 PM
I love butternut risotto! This looks fabulous!
Posted by: Jes | October 14, 2009 at 10:54 PM