Roasted Butternut Squash (and a Yummy Risotto)

We walked in the grocery store on Saturday to a huge display of butternut squash from a local farm. Hubby and I looked at each other and both said, “risotto.”

I found this recipe from The Pioneer Woman a few years ago, and it is so good, I barely make any changes to it, other than how I make the butternut squash. To save a little time, I roast it in a yummy spice rub while I make the risotto. (I wasn’t planning on posting this until I got a few requests for the recipe, so I don’t have a lot of pictures.)IMG_9263

The spice rub is easy–2 teaspoons chili powder, 1 teaspoon each sage, cinnamon, salt, pepper, and brown sugar. I know it sounds weird, but it works–trust me.

Dice the butternut squash (I should add that I use a whole butternut squash, not just a half, since we like this for a meatless entrée), then spread it on a baking sheet. Drizzle it with 1 tablespoon of olive oil and toss to coat. Add the spice mix, and toss together until evenly coated.

Ready for the oven!
Ready for the oven!

Pop the baking sheet in a 400 degree oven for about 20 minutes, until tender and golden brown.

While that roasts up, add a but of butter to the pan, sauté some onion, add the arborio rice. Make the risotto per the original recipe (found here). At the right time, add in the roasted butternut squash, then finish off the recipe. Yum!

For the record, I have tried the recipe without the cream (I actually use half and half). It is still good, but the cream definitely adds a texture and flavor that makes the extra calories so worth it. 🙂

Roasted Butternut Squash

  • Servings: 6-8
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Ingredients

1 Medium Butternut Squash
1 Tablespoon Olive Oil
2 Teaspoons Chili Powder
1 Teaspoon Dried Sage
1 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper
1 Teaspoon Brown Sugar

 

  1.  Preheat the oven to 400˚F.
  2. Peel, remove seeds, and dice a whole butternut squash. Spread on a baking sheet.
  3. Drizzle with olive oil and toss together.
  4.  in a small bowl, mix chili powder, cinnamon, sage, salt, pepper, and brown sugar. Sprinkle entire mixture over the butternut squash. Use your hands to coat completely.
  5. Roast in the oven about 20 minutes until tender and golden brown.
  6. Add to your favorite recipe (such as this risotto) and enjoy!

Look how creamy! So good!
Look how creamy! So good!

This roasted squash is also great on its own as a simple side dish, or tossed with some store-bough ravioli, a little cream, and some parmesan cheese for a quick meatless meal.

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Do you have a favorite butternut squash recipe? Any go-to ingredients when putting together a meatless meal? And are you as excited as I am to be seeing all of this lovely fall produce in the stores? #yum

 

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Susi Borath finds time to write between freelance marketing jobs, minor league baseball games, creating new cookie recipes, and juggling more laundry than any two people should be able to produce. You can find more about her at http://susiborath.com or follow @susiborath on Twitter.

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