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    Winter Squash Recipes

    Here are three recipes to help you celebrate winter squash: a pasta entrée, a spicy soup, and a risotto.

    Butternut Squash Risotto

    WebMD Weight Loss Clinic members: Journal as 1 1/2 cups "hearty stew" OR 1 "frozen dinner light, pasta or rice dish" + 1/2 cup vegetables without added fat

    5 cups butternut squash cut into 1/2-inch cubes (about 1, 2-pound butternut squash, peeled, seeded, and cut into cubes)

    2 tablespoons extra virgin olive oil, divided use

    6 cups chicken broth (lower sodium if available)

    2 cups leeks (white and pale green parts), rinsed very well and thinly sliced

    2 cups medium-grain rice

    1/2 cup dry white wine

    1/2 cup whole milk or fat-free half-and-half

    1/2 cup shredded Parmesan cheese (more for garnish optional)

    2 tablespoons chopped fresh sage (available in most produce sections)

    • Preheat oven to 400 degrees and line a jellyroll pan with foil. Add the squash cubes and 1 tablespoon olive oil to medium bowl; toss well to coat the cubes. Spread them onto the prepared pan and bake until tender and lightly golden (about 40 minutes), stirring after 20 minutes.
    • While squash is baking, add the chicken broth to a medium saucepan and bring to a gentle boil. Reduce heat to simmer; cover to keep warm until needed.
    • Heat remaining tablespoon of olive oil in a large heavy saucepan over medium heat. Add the leeks and sauté, stirring often, until soft and lightly brown (about 5 minutes). Add the dry rice and stir frequently for a minute. Pour in the wine and simmer, stirring constantly, until wine is absorbed (1 to 2 minutes). Reduce heat to LOW and add a cup of hot stock and simmer, stirring frequently, until absorbed (3-5 minutes). Add remaining stock, a cup at a time, each time allowing stock to be absorbed before adding more. Stir each time you add stock. Right about the time you've added the 6 cups of stock, the rice should just be tender and the mixture should look a little creamy.
    • Gently stir in the roasted squash cubes, the milk, Parmesan cheese and fresh sage and cook about a minute or two, just until everything is heated through. Add salt and pepper to taste if desired and serve each bowl with a sprinkling of shredded Parmesan cheese if desired.

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