Directions:
Roasted Butternut Squash
1.Wash hands with soap and warm water. Wash produce well.
2.Preheat the oven to 350ºF.
3.Cut squash and sage, as directed.
4.In a medium bowl, toss together squash, sage and olive oil.
5.Spread mixture onto a lined baking sheet and roast in the oven for 15-20 minutes, until golden brown.
6.Once done, remove from oven and set aside.
Risotto
1.While squash is roasting, prepare risotto ingredients. For best results, it’s important to have all ingredients ready before beginning.
2.In a 2-quart saucepan, bring broth to a boil. Turn off heat and leave pot on the stove.
3.In another large saucepan over medium-high heat, heat butter or olive oil. Add onions and sauté until translucent and soft, about 5 minutes.
4.Reduce heat to medium and stir in rice. Using a large spoon or spatula, stir rice mixture frequently to lightly toast, but not brown—about 5 minutes. The rice is done when the outside becomes clear.
5.Over medium-high heat, add garlic, sage and vinegar (or wine). If using wine, allow liquid to reduce by half.
6.Begin by adding 1 cup of broth. Stir often, until rice begins to get thick and the liquid drops below the top of the rice.
7.Add a ½ cup of broth, stirring occasionally. Wait to add more broth until the rice starts to thicken again. Repeat with no more than ½ cup of broth at a time and begin tasting rice for doneness after 15 minutes. The rice is done when it is tender and slightly firm in the center. This will take 20-30 minutes total. 8.Continue adding broth until rice is done. Toward the end, be careful not to add too much liquid or the risotto will be watery. (All 5 cups of broth may not be needed.) Reduce the amount added to ¼ cup and add it more frequently to be sure the rice continues to absorb the liquid.
9.Once done, fold in roasted squash, parmesan, parsley, salt and pepper.
10.Serve immediately. Enjoy! (When reheated, it is not as creamy as when first made —though it will remain tasty!)
TIPS: If you’d like to add vegetables or meat, sauté them until just cooked and fold them in the last 10-15 minutes
Ingredients
Directions
Directions:
Roasted Butternut Squash
1.Wash hands with soap and warm water. Wash produce well.
2.Preheat the oven to 350ºF.
3.Cut squash and sage, as directed.
4.In a medium bowl, toss together squash, sage and olive oil.
5.Spread mixture onto a lined baking sheet and roast in the oven for 15-20 minutes, until golden brown.
6.Once done, remove from oven and set aside.
Risotto
1.While squash is roasting, prepare risotto ingredients. For best results, it’s important to have all ingredients ready before beginning.
2.In a 2-quart saucepan, bring broth to a boil. Turn off heat and leave pot on the stove.
3.In another large saucepan over medium-high heat, heat butter or olive oil. Add onions and sauté until translucent and soft, about 5 minutes.
4.Reduce heat to medium and stir in rice. Using a large spoon or spatula, stir rice mixture frequently to lightly toast, but not brown—about 5 minutes. The rice is done when the outside becomes clear.
5.Over medium-high heat, add garlic, sage and vinegar (or wine). If using wine, allow liquid to reduce by half.
6.Begin by adding 1 cup of broth. Stir often, until rice begins to get thick and the liquid drops below the top of the rice.
7.Add a ½ cup of broth, stirring occasionally. Wait to add more broth until the rice starts to thicken again. Repeat with no more than ½ cup of broth at a time and begin tasting rice for doneness after 15 minutes. The rice is done when it is tender and slightly firm in the center. This will take 20-30 minutes total. 8.Continue adding broth until rice is done. Toward the end, be careful not to add too much liquid or the risotto will be watery. (All 5 cups of broth may not be needed.) Reduce the amount added to ¼ cup and add it more frequently to be sure the rice continues to absorb the liquid.
9.Once done, fold in roasted squash, parmesan, parsley, salt and pepper.
10.Serve immediately. Enjoy! (When reheated, it is not as creamy as when first made —though it will remain tasty!)
TIPS: If you’d like to add vegetables or meat, sauté them until just cooked and fold them in the last 10-15 minutes