ROSEMARY ROASTED BUTTERNUT SQUASH
Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.
Provided by Kristin Licavoli
Categories Side Dish Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
- Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g
BUTTERNUT SQUASH RISOTTO
If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.
Provided by Andrea Longo Policella
Categories Main Dish Recipes Rice Risotto Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
- Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
- Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 57.1 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 978.8 mg, Sugar 3 g
BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO
Goes great with: Salad of butter lettuce, radicchio, roasted pears, and toasted walnuts. What to drink: Red Burgundy or Pinot Gris.
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
- Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.
- Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.
BAKED BUTTERNUT SQUASH "RISOTTO" RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, garlic, fresh rosemary, short-grain brown rice, vegetable broth, butternut squash, salt, pepper, fresh sage, freshly grated parmesan cheese, unsalted butter
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place an oven rack at the bottom of the oven and another at the top. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat the olive oil in a Dutch oven or large oven-safe pot over medium heat. Add the onion and cook for about 5 minutes, until starting to brown.
- Add the garlic and rosemary, and cook for 2 minutes, until fragrant.
- Add the rice and 4 cups (960 ml) of vegetable broth, and stir to combine. Bring to a boil, then cover.
- Place the risotto on the bottom rack of the oven. Bake for 70 minutes, until all of the liquid has been absorbed by the rice. (It will appear dry, but you'll be adding moisture back later in the recipe.)
- Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat.
- Place the squash on the top rack of the oven, above the risotto. Bake for 45 minutes, or until the edges of the squash begin to brown and caramelize.
- Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Fry for 10-20 seconds, until the leaves are crispy but not browned.
- Carefully remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and set aside.
- Remove the risotto from the oven. Add the remaining vegetable broth, the Parmesan, and butter. Stir until creamy. (The liquid will absorb into the rice as you stir).
- Add the butternut squash and stir to incorporate.
- Serve immediately with fried sage for garnish.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 63 grams, Fiber 3 grams, Protein 8 grams, Sugar 15 grams
BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO
From Bon Appetit. Served this with a side of roasted salmon. Absolutely divine. I used a bit more stock than called for near the end of cooking time, just to make it a little creamier.
Provided by spatchcock
Categories Short Grain Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 7cups broth to boil in large saucepan.
- Cover and reduce heat to low.
- Melt butter in large heavy pot over medium heat.
- Add onion and sauté until tender, about 5 minutes Add squash and 1½ teaspoons rosemary; sauté 4 minutes to coat with butter.
- Add rice and stir 2 minutes Add wine and simmer until evaporated, about 1 minute Add 7 cups hot broth, bring to boil.
- Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by ¼ cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes Stir in spinach, cream, and Parmesan cheese.
- Transfer risotto to large bowl.
- Sprinkle with blue cheese and remaining ½ teaspoon rosemary and serve.
More about "butternut squash rosemary and blue cheese risotto recipes"
BUTTERNUT SQUASH RISOTTO WITH ROSEMARY AND BLUE CHEESE
From recipegirl.com
Reviews 15Category Main CourseCuisine AmericanTotal Time 1 hr 20 mins
- Melt the butter in large, heavy pot over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add the rice and stir for 2 minutes. Add the wine and simmer until evaporated, about 1 minute. Add 3 cups of hot broth, bring to boil.
- Reduce heat and simmer uncovered until the rice is just tender and the risotto is creamy and slightly soupy, adding more broth by 1/2 cupfuls as needed to maintain consistency and, stirring occasionally, about 18 minutes. Stir in the spinach, cream and Parmesan cheese.
- Transfer the risotto to a large bowl. Sprinkle with blue cheese and the remaining 1/2 teaspoon of rosemary and serve.
BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO
From bonappetit.com
3.3/5 (7)Servings 4
- Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.
- Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.
BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO
From epicurious.com
4.4/5 (132)Author Condé NastServings 4
BUTTERNUT SQUASH AND CHEESE RISOTTO | TESCO REAL FOOD
From realfood.tesco.com
BUTTERNUT SQUASH, CHORIZO & ROSEMARY RISOTTO – ERECIPE
From erecipe.com
BUTTERNUT SQUASH AND ROSEMARY RISOTTO
From oliveandartisan.com
BUTTERNUT & BLUE CHEESE BAKED RISOTTO - RECIPES
From waitrose.com
BUTTERNUT SQUASH GRITS - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
BUTTERNUT SQUASH AND BLUE CHEESE RISOTTO – THE FOODOLIC RECIPES
From thefoodolic.com
RISOTTO WITH SAFFRON, ROSEMARY AND BUTTERNUT SQUASH
From blossomandfinn.com
BUTTERNUT SQUASH RISOTTO WITH CHEESE AND SAGE (RISOTTO ALLA ZUCCA)
From 2sistersrecipes.com
BUTTERNUT SQUASH RISOTTO - RECIPE GIRL
From recipegirl.com
BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO RECIPE
From pinterest.com
BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO
From mealplannerpro.com
BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO
From chubbybunnyrecipes.blogspot.com
NO-STIR BUTTERNUT SQUASH, ROSEMARY & BLUE CHEESE RISOTTO
From sites.google.com
BUTTERNUT SQUASH AND ROSEMARY RISOTTO - KELOWNA CANADIAN …
From kelownaitalianclub.com
BUTTERNUT SQUASH, ROSEMARY AND BLUE CHEESE RISOTTO
From sjhcookingadventures.com
NO-STIR BUTTERNUT SQUASH, ROSEMARY & BLUE CHEESE RISOTTO
From gastronomyblog.com
RISOTTO RECIPE WITH BUTTERNUT SQUASH, ROSEMARY AND CHILLI
From bertolli.co.uk
BUTTERNUT SQUASH RISOTTO WITH ROSEMARY AND BLUE CHEESE | RECIPE …
From pinterest.ca
CREAMY BUTTERNUT ROSEMARY RISOTTO | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
BUTTERNUT SQUASH ROSEMARY AND BLUE CHEESE RISOTTO RECIPE
From webetutorial.com
BUTTERNUT SQUASH RISOTTO RECIPE - LOVE AND LEMONS
From loveandlemons.com
SQUASH AND BLUE CHEESE RISOTTO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RISOTTO WITH ROASTED ROSEMARY BUTTERNUT SQUASH AND SHALLOTS
From arcisfoodblog.com
ROASTED BUTTERNUT SQUASH STUDDED ROSEMARY RISOTTO
From thecollegehousewife.com
BUTTERNUT SQUASH RISOTTO WITH ROSEMARY, WALNUTS AND BLUE CHEESE
From ihavenet.com
BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO | RISOTTO …
From pinterest.co.uk
ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - COOKIE AND KATE
From cookieandkate.com
BUTTERNUT SQUASH, ROSEMARY RISOTTO
From sharingkitchens.blogspot.com
ROASTED BUTTERNUT SQUASH RISOTTO (NO CHEESE) - VEGAN RISOTTO …
From christmasphere.com
BUTTERNUT SQUASH AND BLUE CHEESE RISOTTO RECIPE - RICHARD GLOVER
From richardglover.co.uk
BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO
From pinterest.com
BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO
From fooddiez.com
You'll also love