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butternut squash

Butternut Squash Risotto

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Creamy and flavorful butternut squash risotto is the perfect, hearty meal just in time for fall.

A new season brings new recipes. I’m excited for crock pot meals, soups, and using in-season produce like butternut squash!

Any good risotto takes a while to simmer, so if you don’t have a lot of time during the week, you can cook this in advance over the weekend or the night before.

Butternut Squash Risotto
 
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Serves: 4
Ingredients
  • ½ butternut squash, washed, peeled, and cubed into 1 inch pieces
  • ½ cup onion, chopped
  • 1 tablespoon butter
  • 2 tablespoon olive oil
  • Salt and pepper
  • 1½ cups Arborio rice
  • 6 cups chicken stock
  • ½ cup parmesan cheese
  • Fresh parsley, chopped
Instructions
  1. Heat 1 tbsp olive oil in a cast iron skillet.
  2. Add butternut squash, season with salt and pepper, and cook until soft about 10 minutes.
  3. Remove from pan, set aside.
  4. Add 1 tbsp olive oil to cast iron, then add the onions and saute for 2-3 minutes. Add the rice and cook for 1 minute.
  5. Add the chicken stock, 1 cup at a time. Stir the rice frequently until cooked through.
  6. Add the butternut squash to the pan. Sprinkle with parmesan cheese and fresh parsley.

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Vegetarian soup 

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Even though we are far from vegetarians, my husband and I both love this soup. It’s a one pot meal, packs plenty of flavor, and between the kale, sweet potato, butternut squash, and quinoa, you will feel full and satisfied! 

  

Vegetarian soup with kale and quinoa

Ingredients

  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1 carrot, chopped
  • 3 cloves of garlic, minced
  • 1 large sweet potato, peeled and chopped 
  • 2 cups chopped butternut squash
  • 3 bay leaves
  • 4 cans  (14 1/2 oz) reduced sodium vegetable broth
  • 2 cans (15 oz) diced tomatoes
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 cup quinoa
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 cups chopped kale, ribs and stems removed
  • Salt and pepper to taste

Steps

  1. Heat olive oil in a large stock pot over medium heat. Add onion and carrot and cook until the onions are translucent, about 5 minutes. Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don’t stick to the bottom of the pan.
  2. Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with rosemary and thyme. Cook for 15 minutes or until quinoa is soft. Stir in the kale and cook for an additional 5 minutes. Season with salt and pepper to taste.
 

This recipe was inspired from here