Butternut Squash Risotto

As a dietitian, I get several cool perks, like being an ambassador for companies like Siggis. This recipe popped up on one of their feeds and I couldn’t pass it up!! We adjusted the recipe slightly but are seriously IN LOVE! We made it for the first time last week, but made enough butternut squash that we made it again this week. I am not joking, this is one of those dishes that can be eaten for any meal!!

Here is the recipe:

Butternut Squash Risotto

Ingredients:

• 1 small butternut squash

• 1/2 TBSP olive oil

• 1 tsp cinnamon

• 1/4 tsp cloves

• salt and pepper to taste

• 10 oz mushrooms, sliced

• 1/2 TBSP avocado oil/Ghee

• 1 small white onion, diced

• 3 cloves garlic, minced

• 2 cups brown rice

• 2 cups chicken broth

• 2 TBSP Siggis Coconut Yogurt (plus some for topping)

• Green onion, sliced for topping

How to:

1. Preheat oven to 425F. Peel and cube butternut squash. Mix with olive oil, cinnamon, cloves, salt and pepper. Place on a baking sheet and roast for 30-40 minutes, or until tender when poked with a fork.

2. Meanwhile, heat a Dutch Oven or pot with avocado oil. Add mushrooms and onion and cook until softened and browned. Add garlic. Cook 1 minute. Then add rice and broth. Bring to a boil, then cover and reduce heat and cook until broth is absorbed (can add water if more liquid is necessary).

3. Once squash is cooked, allow to cool. Then puree using a blender, food processor or emersion blender.

4. Once pureed, add to the cooked rice and stir well. Add yogurt and thyme. (You may have too much butternut squash depending on the size you bought, in that case set aside and use later).

5. Serve topped with sliced green onion and a dollop of Siggis Coconut Yogurt.

We served ours with pork chops and broccoli the first time and chicken and salad the next :-)

Hope you love this as much as we did!!