Eating healthy can be hard over the holidays. Rebalance’s Elayne Geba has a healthy recipe for butternut squash (local and in season in Pennsylvania right now!) that will fit in fabulously with your Thanksgiving menu.

Easy Butternut Squash Risotto

Makes four servings (serving size: 3/4 cup)



Cut the squash lengthwise, scoop out seeds and stringy flesh and toss. Put squash halves cut side down and cook 10 minutes on high in microwave or until cooked through. You can also roast the halves in the oven, but this can take up to 1.5 hours. Scoop the flesh out once cooked into a medium bowl, stir until smooth and set aside.


Cook the rice according to the package.


Heat oil in a medium saucepan over medium heat. Add shallot and optional ginger. Cook for two minutes, stirring. Add the rice.


Alternate stirring in 1/2 cup squash and broth. Wait until each is absorbed before adding more. Remove from heat. Stir in 1/2 cup Parmesan cheese, salt and pepper to taste. Serve warm and garnish with cheese.

Want more butternut squash recipes? You can check out our recipe for Roasted Butternut Squash Soup.

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