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)
Ingredients:
- *1 medium butternut squash (about 1.75 pounds)
- *1 cup of brown rice
- *1 TBS olive oil
- *1 large shallot, minced
- *2 TSP minced peeled fresh ginger (optional)
- *1 (14-oz) can fat-free, less-sodium chicken broth
- *1/2 cup of fresh grated parmesan cheese (plus some extra for garnish)
- *1/4 TSP salt
STEP ONE:
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.
STEP TWO:
Cook the rice according to the package.
STEP THREE:
Heat oil in a medium saucepan over medium heat. Add shallot and optional ginger. Cook for two minutes, stirring. Add the rice.
STEP FOUR:
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.
