Friday, November 25, 2011
Butternut Squash Risotto!
I was feeling adventurous with making a healthy version of risotto! I am so impressed with this dish! Ronnie even ate triple his portion, he said it was to die for!! I think this will be a new staple in my home.
OK, I really need to learn how to make my food pictures more attractive! LOL! This certainly doesnt look like it tastes! I promise!!!
1 butternut squash
1 Tbsp of Olive Oil
1/4 of sweet onion (chopped)
2 cloves of garlic (minced)
2 tsp of thyme (fresh, chopped)
4 tsp of sage (fresh, chopped)
2 cups of organic sprouted brown rice (you can use regular brown rice)
4 cups of low sodium chicken broth
Sea salt and fresh ground black pepper to taste
Preheat oven to 400, Cut squash in 1/2 and scoop out the seeds and pulp. Rub flesh and skin of squash with 1 tbsp olive oil. Sprinkle with thyme, sage, salt and pepper. Place on a cookie sheet, skin side up (fleshy side down), bake in oven for 45 minutes. Set aside to cool
Once cooled, scrape into a bowl and mash. Set aside.
Cook brown rice in the chicken broth as directed on package
Heat 1 tbsp of olive oil in a large pan, add onions, garlic, thyme sage and cook until onions are soft. Stir in cooked rice, and add a little water if needed. Add mashed squash.
Spoon into bowls and ENJOY!!! OH SO GOOD!!!!