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Butternut Squash Risotto Stuffed Carnival Squash
Butternut Squash Risotto
- 3 tablespoons
olive oil, divided
- 4 cups
cubed, peeled butternut squash
- 3 cups
carrot, peeled and cubed
- 1 tablespoon
fresh chopped thyme
- 2 cups
- 4 (14 oz) cans
vegetable broth or homemade broth
- 1 cup
chopped fresh basil
- 3/4 cup
freshly grated Parmesan cheese, plus more for serving
- Heat 2 tablespoon olive oil in a large skillet over medium-high heat. Add squash and saute’ until beginning to soften and brown around the edges, about 5 minutes. Transfer squash to medium bowl, set aside.
- Reduce heat to medium, in same pan that you cooked the squash, add remaining 1 tablespoon oil, leeks and thyme, stir until tender but not brown, about 5 minutes.
- Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed; stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pan. Continue to cook until rice is tender but still very creamy, stirring gently and often, about 10 minutes longer. (25 minutes total cooking time) Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese.
- Season to taste with salt and pepper. Transfer to a large bowl and serve with additional Parmesan cheese or use to stuff carnival squash.
- 1 to 2 pounds
squash of your choice
- 1 to 2 teaspoons
- 1 to 2 tablespoons
- Wash squash, pat dry with paper towels.
- Use a sharp knife to cut in half. Scrape out seeds and fibrous strings.
- Place squash in a baking dish. Drizzle squash with oil, sprinkle with salt. Roast at 375º for 1 hour or until fork tender. When the squash is cool enough to handle, mash it and freeze it in measured amounts to use throughout the year.
- **Substitute grated squash for carrots in your favorite carrot cake recipe or substitute cooked squash for pumpkin or sweet potatoes in your favorite pie recipe.