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Butternut Squash Risotto

This filling risotto is the perfect side dish for a weekend meal. For the creamiest results, use hot chicken stock and patience. Stir the stock in gradually so the rice can absorb it.

Makes 8 servings


1 large butternut squash (totaling 1½ to 2 pounds)

1 Tbsp extra-virgin olive oil

4-5 cups low-sodium chicken stock

3 Tbsp unsalted butter

1 ounce minced ham, bacon, or pancetta

1 large onion, minced

2 cloves garlic, minced

1 cup arborio rice

1/2 cup white wine

1/2 tsp saffron threads

1/2 cup Parmesan cheese

dash of sea salt and freshly ground pepper


  1. Preheat oven to 400 F.
  2. Peel and seed squash, and cut it into cubes. Place squash in a large bowl, and toss with olive oil.
  3. Arrange squash mixture in a single layer on a rimmed cookie sheet or sheet pan.
  4. Roast until golden brown and tender, about 30 minutes, stirring once. Remove from oven and set aside.
  5. Bring chicken stock to a simmer in a large saucepan over medium-high heat.
  6. Meanwhile, in a 4-quart heavy-bottom pot over medium heat, melt butter and sauté ham, onion, and garlic for 3-4 minutes. Add rice, and stir to coat each grain.
  7. To the rice mixture, add wine, saffron, salt, pepper, and 1/2 cup to 1 cup of hot stock. Stir until liquid is absorbed. Continue to add stock a half-cup to a cup at a time, and stir until most of it is absorbed. The risotto is ready when the rice is tender, about 30-40 minutes.
  8. When rice is cooked, add squash, Parmesan cheese, salt, and pepper; mix thoroughly, and serve.

Per serving: 244 calories, 8 g protein, 28 g carbohydrate, 10 g fat (5 g saturated fat), 21 mg cholesterol, 2 g fiber, 2 g sugar, 233 mg sodium. Calories from fat: 36%

Walnut Herb-Glazed Butternut Squash

Starring some of the best flavors of fall, this glazed butternut squash makes a savory Thanksgiving or holiday feast side dish.

Makes 6 servings


2 large butternut squashes (totaling 3-4 pounds)

2 Tbsp extra-virgin olive oil

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