Roasted Broccoli Cheddar Risotto with Crispy Onions.

Broccoli cheddar risotto is my new favorite thing! I mean, this is basically like risotto mac and cheese. It’s unlike any risotto I’ve tried and so ridiculously good, I can hardly stand it.  It doesn’t even look as good as it tastes! The pictures don’t do it justice, I swear. ALSO. It’s probably a sin […]

The post Roasted Broccoli Cheddar Risotto with Crispy Onions. appeared first on How Sweet Eats.

Broccoli cheddar risotto is my new favorite thing!

roasted broccoli cheddar risotto with crispy onions

I mean, this is basically like risotto mac and cheese. It’s unlike any risotto I’ve tried and so ridiculously good, I can hardly stand it. 

It doesn’t even look as good as it tastes! The pictures don’t do it justice, I swear.

roasted broccoli on a sheet pan

ALSO.

It’s probably a sin to put cheddar cheese in risotto but here we are! 

cheddar risotto topped with roasted broccoli

Yes yes I know that I just gave you another risotto recipe last month, but I couldn’t help it.

I had leftover arborio rice and this combo… who can resist?!

roasted broccoli cheddar risotto with crispy onions

Plus, it comes together nicely because you can make the broccoli while the risotto cooks. Or you could even use leftover broccoli!

So while the risotto was doing its thing, I took that time and actually roasted the broccoli. I don’t think it’s any secret how obsessed I am with roasted broccoli. Which, yes, still blows my own mind considering I loathed any and all vegetables when I started this blog. But it’s true! And it’s easily my favorite, most-made vegetable in this house.

roasted broccoli cheddar risotto with crispy onions

I love roasted broccoli because of the charred, crispy edges, the depth of flavor that roasting brings and how it changes the texture so it’s more than palatable. You don’t necessarily HAVE to roast it if you don’t want to! You could steam, use a bag of frozen steamed broccoli even, or chop it small and keep it raw and just let the residual risotto heat soften it a bit. 

Totally up to you! I will always go with roasting. 

roasted broccoli cheddar risotto with crispy onions

And I make this risotto just like the scallop risotto that I posted last month. I use a dry white wine (like sauvignon blanc) and if you don’t have it on hand or don’t consume alcohol, you can just use more chicken or vegetable stock. 

Stir the risotto until plump and creamy, stir in the cheddar cheese (I like to use freshly grated white cheddar, but I threw in some sharp yellow cheddar too so you could see it!) and fold in the broccoli.

Then the topping!

Oh, it’s freaking good. I sprinkle a couple of the crispy onions on top for extra flavor and crunch. I just use the store bought version for this. You can also make them yourself if you wish, but I find that it’s unnecessary for this recipe. These make a huge difference on top and just add something really special.

roasted broccoli cheddar risotto with crispy onions

Finally! It’s up to you whether this is your main dish or a side dish. I know most restaurants considering risotto to be the main dish. I could easily eat this as the main dish – and the kids would too.

Eddie definitely prefers it as a side dish, so you can serve it as a side, or throw something else in it to bulk it up. Rotisserie chicken, smoked sausage, even beans.

roasted broccoli cheddar risotto with crispy onions

Now excuse me while I go dive into a bowl of this!

roasted broccoli cheddar risotto with crispy onions

Broccoli Cheddar Risotto

Print

Broccoli Cheddar Risotto

This broccoli cheddar risotto is like risotto mac and cheese! Roasted broccoli, creamy sharp cheddar and crispy onions. Delicious.
Course Main Course, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 cups broccoli florets
  • 2 tablespoons olive oil
  • kosher salt and pepper
  • 6 cups chicken or vegetable stock
  • 4 garlic cloves, minced
  • 1 ½ cups arborio rice
  • ¾ cup dry white wine, like sauvignon blanc
  • 4 tablespoons unsalted butter
  • 8 ounces freshly grated sharp cheddar cheese
  • ½ cup crispy onions, such as French’s or 365 brand

Instructions

  • Preheat the oven to 425 degrees F. Place the broccoli florets on a baking sheet and toss with 1 tablespoon of the olive oil. Sprinkle all over with salt and pepper. Roast for 15 to 20 minutes, until golden.
  • In a separate saucepan or stock pot, heat the stock on low until it’s warm.
  • In another saucepan or pot, heat the remaining tablespoon of olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
  • Once the rice is translucent, stir in the white wine (or you can just use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
  • Stir in the butter until melted. Stir in the white cheese until melted. It is richer than parmesan, so it will be creamier than traditional risotto. Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so I suggest adding as much as you need!
  • Stir in the roasted broccoli, or serve it on top of the risotto. Top the risotto with the crispy onions and serve immediately.

roasted broccoli cheddar risotto with crispy onions

Heaven in a spoon.

The post Roasted Broccoli Cheddar Risotto with Crispy Onions. appeared first on How Sweet Eats.

Herb Brown Butter Scallops with Champagne Risotto.

We’re getting fun and fancy today with this scallop risotto! This cozy bowl is loaded with champagne risotto, topped with brown butter herb scallops and drizzled with an extra spoonful of brown butter on top. It’s the ideal I-love-you meal even if you’re just loving yourself.  Everyone deserves a bowl like this!  How can I […]

The post Herb Brown Butter Scallops with Champagne Risotto. appeared first on How Sweet Eats.

We’re getting fun and fancy today with this scallop risotto!

herb brown butter scallops with champagne risotto

This cozy bowl is loaded with champagne risotto, topped with brown butter herb scallops and drizzled with an extra spoonful of brown butter on top. It’s the ideal I-love-you meal even if you’re just loving yourself. 

Everyone deserves a bowl like this! 

seared scallops in brown butter

How can I even explain how wonderful this dish is?! I’m sure you can tell by the photos that it’s creamy and rich with flavor. It’s so satisfying and feels super special, especially if you’re not eating out in restaurants much right now. 

champagne risotto

I make risotto often (love this baked risotto if you’re looking for something even easier! you can find a step-by-step in my IG highlights) because Eddie loves it. It can be tedious to learn at first, but once you’re in the groove of making it, you just KNOW how to make it. It’s how mother lovett used to bake – like how she just *knew* when things looked right?

brown butter herb scallops

That’s how I feel about risotto!

I can tell by how my spoon feels in the rice and how the rice looks once liquid is absorbed. I promise if you cook risotto a few times, you will get it too! Until then, I’ve obviously included this delicious recipe down below for you.

herb brown butter scallops with champagne risotto

I always have white wine on hand. It’s my preference (when not pregnant, of course) and I use it in cooking quite a bit. I have made red wine risotto too and it’s actually super good. 

When going to grab my white wine for one of the recipe tests here, I landed on a mini bottle of champagne instead. Since it will be quite a while until I can drink champagne again, I happily took the bottle and decided it would work instead. And yes, I was right. 

Oh my gosh – it’s fantastic in this risotto. I did a mostly classic parmesan risotto with a base of champagne instead of pinot grigio. I still used a brut version, which is what we usually prefer anyway for cooking. It was dry enough and oh-so lovely. If you don’t have a bottle of champagne near by or you simply don’t think you will drink the bottle after you use some for the risotto, dry white wine will still work. 

herb brown butter scallops with champagne risotto

Ooooh let’s get to these scallops.

Scallops are such a treat for us! I grew up eating scallops once a year when my dad would make his baked scallops at the beach (this recipe is in my book Seriously Delish!), and I adore them. Eddie likes them too. These ones here are seared in some browning butter (it continues to brown as the scallops cook) and then showered with a few chopped fresh herbs. The end result is SO simple but buttery, delicious and flavorful.

Plus you just can’t beat that golden sear.

herb brown butter scallops with champagne risotto

The risotto and scallops together feels like such a luxurious, fancy meal. It’s not one we eat very often and that makes it perfect for a special occasion! It could be a lovely Valentine’s Day meal, or one you cook for yourself and enjoy with the extra champagne. The rice is a but creamy with that classic al dente bite. The scallops melt in your mouth. And let’s just say I love to make some extra brown butter to drizzle all over the bowl once everything is combined.

Might be the definition of heaven.

herb brown butter scallops with champagne risotto

Scallop Risotto

Print

Herb Brown Butter Scallops with Champagne Risotto

This scallop risotto is divine! Brown butter herb scallops served on top of champagne risotto. A super special meal made at home!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

champagne risotto

  • 6 cups chicken or vegetable stock
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • kosher salt and pepper
  • 1 ½ cups arborio rice
  • ¾ cup dry champagne, sparkling wine or white wine
  • 4 tablespoons unsalted butter
  • ¾ cup freshly grated parmesan cheese

herb brown butter scallops

  • 3 tablespoons unsalted butter
  • 1 ½ pounds scallops
  • kosher salt and pepper
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives

Instructions

champagne risotto

  • In a separate saucepan or stock pot, heat the stock on low until it’s warm.
  • In another saucepan or pot, heat the olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
  • Once the rice is translucent, stir in the champagne. Cook until the champagne has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
  • Stir in the butter until melted. Stir in the parmesan until melted. Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so I suggest adding as much as you need.

herb brown butter scallops

  • Heat a cast-iron skillet over medium heat. Pat the scallops completely dry with a paper towel and season them all over with salt and pepper.
  • Add the butter to the pan - it will almost immediately begin to brown in the cast iron. Place the scallops in a single layer in the pan. They cook quickly, so they probably only need about 2 minutes per side, depending on their size! I like to cook for 2 minutes, then flip and cook for 2 minutes more. Turn off the heat. They will continue to cook for another minute or so. Sprinkle the chopped parsley and chives over the scallops.
  • To make extra brown butter (if you want, not required!), place the butter in a skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds.
  • Scoop the risotto into a bowl and top with the scallops. You can serve this family style, with everything in one large bowl, or as separate servings. Drizzle more brown butter on top. If you’d like, you can sprinkle on some extra parmesan too!

herb brown butter scallops with champagne risotto

That buttery scallop goodness!

The post Herb Brown Butter Scallops with Champagne Risotto. appeared first on How Sweet Eats.

Vegan Mushroom Risotto

This article is from Delicious Everyday.
Make a delightful and cruelty-free meal with this easy Vegan Mushroom Risotto—a tasty comfort dish that’s both easy and takes few ingredients. Lightly seasoned and brimming with simmered mushrooms, …

This article is from Delicious Everyday.

Make a delightful and cruelty-free meal with this easy Vegan Mushroom Risotto—a tasty comfort dish that’s both easy and takes few ingredients. Lightly seasoned and brimming with simmered mushrooms, enjoy your perfectly cooked risotto.  When it comes to rice dishes like this vegan mushroom risotto, Vegan Fried Rice with Tofu, Rice Stuffed Tomatoes, and Spanish...

Read On →

This content is copyrighted protected by DeliciousEveryday.com.

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.

Summer Risotto Stuffed Peppers.

Risotto stuffed peppers coming in hot! I mean, like literally. These are hot and cheesy and super comforting and delicious!  Such a good, satisfying summer meal. I can’t get enough.  These bell peppers are stuffed to the brim with a summery parmesan and vegetable risotto then showered with crispy, crunchy breadcrumbs. Then baked until warm […]

The post Summer Risotto Stuffed Peppers. appeared first on How Sweet Eats.

Risotto stuffed peppers coming in hot!

summer risotto stuffed peppers

I mean, like literally. These are hot and cheesy and super comforting and delicious! 

Such a good, satisfying summer meal. I can’t get enough. 

corn and zucchini in risotto pot

These bell peppers are stuffed to the brim with a summery parmesan and vegetable risotto then showered with crispy, crunchy breadcrumbs. Then baked until warm and cheesy and wonderful. 

halved bell peppers in sauce

Now, this isn’t like super creamy, melt in your mouth risotto. I mean, it sort of is! Since we’re using the arborio rice. But it’s more like a quick risotto that comes together in a few minutes rather than an hour. And you stuff it in those peppers and then let it baked all together.

IT’S HEAVEN! 

summer risotto with parmesan

Much like my turkey taco stuffed peppers, the secret is roasting the peppers just slightly beforehand. This makes them slightly sweet and almost caramelly, it makes them more tender to bite and overall enhances the entire dish. And it really doesn’t take much work since it’s essentially passive time! Stick the peppers in the oven and prep the risotto while they do their little pre-roast.

summer risotto stuffed peppers before baking

Since we’re in the heart of summer right now, I like to keep things seasonal here and use corn and zucchini. You could also add in some chopped cherry tomatoes or even a whole other bell pepper! Anything you have on hand and love, that’s what you should use.

summer risotto stuffed peppers

I debated on the marinara under the peppers. Tomato saucy peppers were not exactly what I was going for, but after a few tests, I deemed the sauce necessary. They just need something a little extra to give them that comforting feel. And while I don’t put the marinara on top of the peppers, you can do definitely do that if you love your marinara! 

summer risotto stuffed peppers

Um, also – if it’s ten million degrees where you live, you can also make these on the grill. Do a quick pre-grill of the peppers, making the risotto as the recipe calls for, and then stuff the peppers and grill some more! You can use a cast iron skillet with marinara or if you skip the sauce, you can put them on a grill pan to catch any falling risotto. But ultimately, the flavor is fab.

Definitely a summer win!

summer risotto stuffed peppers

Risotto Stuffed Peppers

Print

Stuffed Risotto Summer Peppers

These risotto stuffed peppers are a great summer meal! Corn, zucchini, parmesan risotto all stuffed in sweet bell peppers and roasted. Yum!
Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 medium bell peppers, sliced in half lengthwise, seeds removed
  • 2 tablespoons olive oil
  • ½ cup arborio rice
  • 1 cup chicken or vegetable stock, plus a little more in case it hydrated
  • ½ sweet onion, diced
  • 2 garlic cloves, minced
  • 2 ears corn, kernels cut from the cob
  • 1 medium zucchini, diced
  • ½ cup finely grated parmesan cheese, plus extra for sprinkling
  • 1 ½ cups marinara sauce
  • ½ cup seasoned panko breadcrumbs

Instructions

  • Preheat the oven to 425 degrees F. Place the peppers on a baking sheet and brush or spray them with 1 tablespoon olive oil. Sprinkle with salt and pepper. Once the oven hits 425 degrees F, roast the peppers for 15 minutes.
  • Heat a saucepan over medium heat and add 1 tablespoon olive oil. Add in the onions and garlic with a pinch of salt and cook for 1 minute. Add in the rice and cook, toasting it for 1 to 2 minutes. Stir in the corn and zucchini. Pour in the broth and a pinch of salt and bring to a boil, then reduce to a simmer and cover. Cook for 15 to 20 minutes, then stir in the parmesan cheese.
  • Place the marinara in a baking dish. Place the peppers on top, cut side up. Scoop the rice into the peppers. Top with the breadcrumbs and an extra sprinkle of parmesan cheese.
  • Roast the peppers for 15 to 20 minutes. Top with fresh herbs. Serve immediately!

summer risotto stuffed peppers

Well aren’t you cute!

The post Summer Risotto Stuffed Peppers. appeared first on How Sweet Eats.

Citrus Risotto

I was joking with someone the other day, who was making Judy Rodgers’ Pickled Red Onions. Judy was the chef and owner of Zuni Café in San Francisco and published one of the best books on cooking that has ever been written: The Zuni Café Cookbook. Like a number of her recipes, the method for pickling her famous red onions they serve on the Zuni…

I was joking with someone the other day, who was making Judy Rodgers’ Pickled Red Onions. Judy was the chef and owner of Zuni Café in San Francisco and published one of the best books on cooking that has ever been written: The Zuni Café Cookbook. Like a number of her recipes, the method for pickling her famous red onions they serve on the Zuni burgers, seems convoluted and requires what seems like a bunch of unnecessary steps. But like most of Judy’s recipes, the joke is on anyone who doubts her recipes, whose results are always spot-on. (I posted an easier pickled red onion recipe a while afterward, for those that don’t have the stamina to make hers.) One of her famous quotes about her cooking was, “Stop, think, there must be a harder way.”

This unusual combination of citrus and cooked rice prompted the cooks at her restaurant to question her sanity when she put it on the menu, but it’s really wonderful and a breeze to make. It requires just a short list of ingredients and pairs perfectly, with everything from grilled fish and shrimp, to seasonal vegetables like asparagus, peas or fava beans. But it shines just as brightly on its own, too.

Continue Reading Citrus Risotto...

Asparagus Risotto

This flavor-packed asparagus risotto pairs creamy arborio rice with Parmesan and lemony roasted asparagus. A true crowd pleaser! Creamy, savory, crunchy, and zingy: this asparagus risotto is truly sublime. Otherwise known as, the best way to usher in spring! Alex and I are craving fresh flavors over here, and this fancy yet simple dinner is the perfect antidote. Roast up some asparagus with lemon at the same time that you’re stirring up a creamy risotto on the stovetop. Then throw the tender bright green asparagus into the risotto, right along with the lemon. You’ll wish the pot would never end (we certainly did!). What’s in asparagus risotto? You’ll need a handful of simple ingredients for this asparagus risotto. The flavors are crisp and pure. Here’s what you’ll need: White arborio rice: a short-grain Italian rice used for making risotto Asparagus Broth and dry white wine: wine is essential to the nuanced flavor! Lemon: fresh lemon pairs perfectly with asparagus Parmesan cheese: brings just the right savory notes Olive oil, butter, onion, garlic powder: For flavoring Toasted pine nuts: step it up with this Italian-style garnish (here’s how to toast them) The keys to making risotto Making risotto is actually quite […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This flavor-packed asparagus risotto pairs creamy arborio rice with Parmesan and lemony roasted asparagus. A true crowd pleaser!

Asparagus risotto

Creamy, savory, crunchy, and zingy: this asparagus risotto is truly sublime. Otherwise known as, the best way to usher in spring! Alex and I are craving fresh flavors over here, and this fancy yet simple dinner is the perfect antidote. Roast up some asparagus with lemon at the same time that you’re stirring up a creamy risotto on the stovetop. Then throw the tender bright green asparagus into the risotto, right along with the lemon. You’ll wish the pot would never end (we certainly did!).

What’s in asparagus risotto?

You’ll need a handful of simple ingredients for this asparagus risotto. The flavors are crisp and pure. Here’s what you’ll need:

  • White arborio rice: a short-grain Italian rice used for making risotto
  • Asparagus
  • Broth and dry white wine: wine is essential to the nuanced flavor!
  • Lemon: fresh lemon pairs perfectly with asparagus
  • Parmesan cheese: brings just the right savory notes
  • Olive oil, butter, onion, garlic powder: For flavoring
  • Toasted pine nuts: step it up with this Italian-style garnish (here’s how to toast them)
Asparagus risotto

The keys to making risotto

Making risotto is actually quite simple! It’s just a matter of slow cooking short grain rice with broth until it becomes extraordinarily creamy. When Alex and I first started cooking, I remember thinking that risotto was something that came out of a box marked “risotto”. Turns out, it’s just a special way to cook arborio rice.

  • Use arborio rice. Make sure to find short-grain white arborio rice for this recipe. You should be able to find it at most grocery stores. This variety of rice becomes plump
  • Heat the broth first. Start with warm broth (this recipe uses some water too, so you don’t have to buy more than 1 quart). This helps it to cook right into the warm rice without lowering the temperature of the food.
  • Add warm broth 2 ladles at a time and stir until integrated. That’s all you have to do! Once the broth cooks into the rice, add another two ladles.
  • Cook until creamy & al dente, then add Parm. Keep cooking this way until the rice is creamy but still a bit al dente (with a little bite in the center). It should take about 12 minutes. Then add the Parmesan cheese and stir vigorously for 2 minutes.
Asparagus risotto

How to cook the asparagus: roast it!

While that risotto is bubbling, you’ll roast up a pan of asparagus until it’s tender. We love that this veggie adds fiber to the risotto, making it more filling and nutritious! How to cook asparagus? Use the concept from our Roasted Asparagus. It’s so easy: just about 10 minutes in a very hot oven makes it perfectly tender. Here are some tips on the asparagus side of this risotto:

  • Prep the pan and have it ready to go while making the risotto. You’ll prep everything and get your pan of asparagus ready, then start the risotto. Because…
  • Time it so the asparagus finishes just as the risotto does. When the asparagus comes out of the oven, it’s perfectly bright green and tender. You’ll want to catch it just at that point so it’s at its brightest color when you serve. Overcooking the asparagus makes it turn a drab green color.
  • Leftovers lose the color in the asparagus: but still taste good! The asparagus will fade to a yellow green color in leftovers. But they still taste wonderful: they’re just not showy for serving to guests.
Roasted asparagus

Why to make this asparagus risotto

This risotto is the absolute perfect spring recipe, filled with bright green fresh and tangy flavors! Of course, you can also serve it any season you can find good asparagus. A few recipe testers tried this recipe for us: here’s what they had to say!

  • “We made the asparagus risotto tonight and it was SO SO SO good! I was surprised at how much lemon flavor it had from roasting the lemons with the asparagus. We had to keep ourselves from eating the whole thing in one dinner!” -Connie
  • “It was so delicious. It was creamy and tangy and the asparagus was perfect!” -Karen
Best Asparagus risotto

What to serve with risotto

Sometimes it’s hard to decide how to make risotto into a full meal (Alex and I have been there)! Accessorizing with a salad makes for a healthy vegetarian dinner. Of course, it want to add crunchy, savory garlic bread we won’t judge! Here are a few ideas for what to serve with risotto:

  • Easy Arugula Salad Here’s the simplest salad you’ll ever make! This easy arugula salad is fool-proof: you don’t even need to make dressing.
  • Classic Garlic Bread It’s crunchy on top, chewy on the inside, and full of flavor: the perfect side to go with pasta or tomato soup.
  • Fennel Orange Salad A fancy and refreshing side dish! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.

PS if you love risotto, make sure to try our Butternut Squash Risotto, Mushroom Risotto, Roasted Cauliflower Risotto and Parmesan Risotto.

This asparagus risotto recipe is…

Vegetarian and gluten-free.

Print
Asparagus risotto

Best Asparagus Risotto


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 3 to 4
  • Diet: Vegetarian

Description

This flavor-packed asparagus risotto pairs creamy arborio rice with Parmesan and lemony roasted asparagus. A true crowd pleaser!


Ingredients

  • 1 quart vegetable broth
  • 1 quart water
  • 1 1/2 teaspoons kosher salt, divided
  • 1 pound asparagus
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 lemon (Zest from half, plus 4 slices from the other half)
  • 2 tablespoons salted butter
  • 1/2 yellow onion
  • 1/4 teaspoon garlic powder
  • 2 cups white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay
  • 1 cup shredded Parmesan cheese
  • Freshly ground black pepper
  • Optional garnish: Toasted pine nuts

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Heat the broth: Combine the broth, water, and 1 teaspoon kosher salt in a saucepan and place it over low heat. (You’ll use this warmed broth to stir into the risotto).
  3. Cut the vegetables: Mince the onion, then place it in a bowl and reserve. Cut off the tough bottom ends of the asparagus and then cut them into two-inch pieces.
  4. Prep the asparagus: Add the asparagus stalks to a parchment-lined baking sheet. Drizzle them with 1 tablespoon olive oil, then sprinkle on 1/2 teaspoon kosher salt and a few grinds of black pepper. Add the zest of 1/2 lemon and mix with your hands. Thinly slice 2 lemon wheels from the lemon, then cut each in half and add them right on the tray.
  5. Start the risotto: Heat 2 tablespoons olive oil and the 2 tablespoons butter in a large skillet over medium heat. Add the minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Stir in the wine and cook until the liquid is fully absorbed.
  6. Roast the asparagus: Place the tray with the asparagus in the oven and 10 to 15 minutes, until bright green and tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears. (You’ll remove it from the oven while you’re cooking the risotto in the next step.)
  7. Meanwhile, cook the risotto: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring. After the 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more.
  8. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Then stir in the asparagus and roasted lemon wedges and serve immediately. Stores refrigerated in a sealed container for 3 days, though the color of the asparagus will fade (reheat before serving).

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Asparagus risotto

More asparagus recipes

Want more ways to use this healthy green stalk? Here are some asparagus recipes to add to your repertoire:

  • Asparagus Salad with Feta Bursting with flavor and totally versatile! It highlights sauteed asparagus with lemon, radishes, feta, and a Dijon dressing.
  • Shaved Asparagus Salad Ever tried asparagus raw? It tastes mild and sweet! Eat it as shaved asparagus salad, which pairs the ribbons with a tangy lemon vinaigrette and Parmesan.
  • Easy Baked Asparagus An easy side dish that’s a hit with everyone. The green stalks are roasted until tender, spritzed with lemon & topped with Parmesan.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

A Dish as Comforting to Cook as It Is to Eat

Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

“Carbonara must be eaten hot,” Italian cookery writer, Anna Del Conte, writes in her…

Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.


“Carbonara must be eaten hot,” Italian cookery writer, Anna Del Conte, writes in her memoir, Risotto With Nettles.

Read More >>

Toasted Cauliflower and Brie Baked Rosemary Risotto.

Today is the day we make baked risotto! Oh yes, we’re baking this goodness. No need to stand over the stove tonight after a super busy day. We’re going to bake it and be productive baby. Please look at this creamy, dreamy, cheesy pot right here. The spoonfuls are perfect! Just when I thought this […]

The post Toasted Cauliflower and Brie Baked Rosemary Risotto. appeared first on How Sweet Eats.

Today is the day we make baked risotto!

This baked risotto is delicious and so much easier than the stovetop version! Toasted cauliflower, brie cheese and rosemary make this taste incredible.

Oh yes, we’re baking this goodness. No need to stand over the stove tonight after a super busy day. We’re going to bake it and be productive baby.

Please look at this creamy, dreamy, cheesy pot right here. The spoonfuls are perfect! Just when I thought this risotto was my favorite…

prepping baked risotto

So! I actually have a baked risotto in my first book, Seriously Delish. And by the time I finished the book, it was one of my favorite recipes. It’s baked breakfast risotto (!!!), with the premise being that you don’t HAVE to stand over a pot of risotto and stir it for an hour at 7am. Instead, you can bake it, throw an egg on top and enjoy being cozy!

Or enjoy friends for brunch and use the extra time to make mimosas! 

You know, the important things. 

Basically, it’s making risotto a teeny bit easier. Makes it weeknight friendly!

This baked risotto is delicious and so much easier than the stovetop version! Toasted cauliflower, brie cheese and rosemary make this taste incredible.

I don’t find risotto to be difficult and often, it’s easier for me to just make it on the stovetop anyway since I’m cooking constantly. The only part that I find tedious is warming the broth separately. I don’t know why this bothers me so much, but it does, darn it! And that’s where baked risotto comes into play.

With baked risotto, you add it ALL to one pot and throw it in the oven. Go do something (un?)productive for a half hour or so, like watch Love is Blind or do laundry or lose yourself in the internet vortex and then spend another 10 minutes wallowing in self pity since you did nothing.

Either way, your risotto will be done by that time. It’s all good!

It can cure all things.

I use this technique of adding hot water to the risotto once it’s finished baking – it instantly makes it taste and feel like it came right off the stovetop! It’s a miracle worker, I tell you. Fresh from the pot. Love.

This baked risotto is delicious and so much easier than the stovetop version! Toasted cauliflower, brie cheese and rosemary make this taste incredible.

Oh and here’s what we’re putting in the risotto! Toasted cauliflower. Saute some onions and garlic juuuuuust until the point of browning and then throw cauli florets in there and do the same. You want them all toasty and golden and brown and full of flavor.

Then you throw in your rice and toast it for a minute or so too. But it’s all in the same pan which means I can just proclaim OMGit’ssoeasy! 

Add your stock, your wine and let it bake until all the liquid is absorbed.

Finally, do that warm water trick at the end, stir in tons of parmesan, then some cubed brie cheese which will slowly melt into enternity. 

Sprinkle with more rosemary and eat a bowl while snuggled on the couch watching the disgrace that is the Bachelor because you can’t turn your eyes away!

This baked risotto is delicious and so much easier than the stovetop version! Toasted cauliflower, brie cheese and rosemary make this taste incredible.

This sounds like a perfect Monday to me. 

This baked risotto is delicious and so much easier than the stovetop version! Toasted cauliflower, brie cheese and rosemary make this taste incredible.

Baked Risotto

 

Print

Toasted Cauliflower and Brie Baked Risotto

This baked risotto is delicious and so much easier than the stovetop version! Toasted cauliflower, brie cheese and rosemary make this taste incredible.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 tablespoons unsalted butter
  • 1 sweet onion, minced
  • 2 garlic cloves, minced
  • pinch of salt and pepper
  • 1 head cauliflower, cut into florets
  • cups arborio rice
  • 1 tablespoon chopped fresh rosemary, plus more for garnish
  • 4 cups vegetable, or chicken stock
  • 1/2 cup dry white wine
  • 1 cup hot water
  • ¾ cup grated Parmesan cheese
  • 1 4-ounce wheel brie cheese, chopped

Instructions

  • Preheat the oven to 350 degrees F.
  • Heat a large oven-safe skillet skillet or dutch oven over medium-low heat. Add the butter and once melted, stir in the onion and garlic with a pinch of salt and pepper. Cook for 5 minutes.
  • Stir in another tablespoon of butter and add the cauliflower. Cook, stirring often, until the florets are golden and toasty, about 5 to 6 minutes. Add the remaining tablespoon of butter. Stir in the rice and rosemary. Cook for 1 to 2 minutes, until the rice is translucent. Add in the stock, wine and another generous pinch of salt and pepper. Stir until combined.
  • Place the skillet in the oven and cook for 35 to 40 minutes, until the liquid is absorbed.
  • Remove the skillet from the oven and immediately stir in the hot water, parmesan cheese and chopped brie cheese. Taste and season with more salt and pepper if necessary. Sprinkle some more fresh rosemary on top and serve immediately.

Notes

adapted from pure wow

This baked risotto is delicious and so much easier than the stovetop version! Toasted cauliflower, brie cheese and rosemary make this taste incredible.

The post Toasted Cauliflower and Brie Baked Rosemary Risotto. appeared first on How Sweet Eats.

Espresso Crusted Beef Tenderloin with Truffle Sage Risotto.

Oh hello, welcome to Christmas dinner! Because this espresso crusted filet is here. I’m desperate for this plate to appear on my table tonight. Oh how I wish! I’ve always said that my mom’s pot roast with mashed potatoes is my ultimate favorite meal, but… I may be changing my tune. Because this meal is […]

The post Espresso Crusted Beef Tenderloin with Truffle Sage Risotto. appeared first on How Sweet Eats.

Oh hello, welcome to Christmas dinner! Because this espresso crusted filet is here.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

I’m desperate for this plate to appear on my table tonight. Oh how I wish! I’ve always said that my mom’s pot roast with mashed potatoes is my ultimate favorite meal, but…

I may be changing my tune. Because this meal is absolutely incredible. A celebration-worthy meal, if I do say so.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

This is a spin on my classic herb butter tenderloin that I shared a few years ago.

We ADORE that recipe. 

My grandma made beef tenderloin every year on Christmas day and it was phenomenal. Her menu was streamlined and classic – simple twice baked potatoes and green beans were on the side. Maybe a dinner roll. Oh and her famous frozen cranberry fruit salad that I didn’t always love, but I sort of want to make now to give it a whirl. 

However, I always find myself giving the classics a twist, so… here we are.

truffle sage risotto

This flavor combo is absolutely INSANE. On any given day, I might actually choose this flavor profile over my butter herb version. It’s sweet and garlicky and full of robust coffee flavor!

Yessss.

Do I sound like a Foldgers holiday commercial yet?

Instead of using actual coffee grounds (which I knew if Eddie had one look at/taste of/etc), I used instant espresso powder which turned out incredibly well. A slight crust still developed on the beef do to the brown sugar and the coarse salt, so no worries about there not being texture. The spice rub melts into the pan and creates an incredible sauce, which I actually like to cook down even more. 

And speaking of the pan! I am OBSESSED with these pans that I bought from food 52 a few months ago. This roasting pan is fantastic and it’s the best size for a tenderloin. I usually bake my tenderloin on a wire rack over a baking sheet, but having it directly in the roasting pan created a deeeelicious sauce. 

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

It’s amazing served as a sliced filet, and it’s also wonderful on a sandwich the next day. You could use some of my favorite horseradish too, which is the perfect contrast to the smoky sweet flavor. 

Really, the leftovers are to diiiieee for. 

truffle sage risotto

Now! On to the side. Truffled risotto! It’s a classic risotto with a drizzle of truffle oil (get the real stuff!) and a pinch of truffle salt. Topped with crispy sage… oh my gosh. It’s such a major flavor party in your mouth. 

For a side here, I love my roasted cacio e pepe brussels! They are quick enough to make and pack a tasteful punch. 

This is theeee ideal holiday meal! And it’s all wrapped in this cute little package for you. If you are cooking for two or four, you could also grab a filet mignons and use this spice on them, instead of buying an entire filet. You can do that anyway, in case you just want a quicker dinner. P.S. make extra brussels too.

The meal is definitely a splurge, but it’s also the most wonderful time of the year!

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

Espresso Crusted Filet with Truffle Risotto

Espresso Crusted Beef Tenderloin with Truffle Sage Risotto

The ultimate special occasion meal! Espresso crusted beef tenderloin paired with truffle sage risotto. So much flavor – it’s perfect for the holidays!

  • 1 (3 pound) trimmed beef tenderloin
  • 2 teaspoon kosher salt
  • 2 teaspoon freshly cracked black pepper
  • ¼ cup brown sugar
  • 1 ½ teaspoons instant espresso powder
  • 1 teaspoon garlic powder
  • 1 red onion, (chopped)
  • 6 tablespoons unsalted butter for melting
  • cacio e pepe brussels, (for serving)

truffle sage risotto

  • 6 to 8 cups chicken stock
  • 4 tablespoons unsalted butter
  • 1 handful fresh sage, (12 to 15 leaves)
  • 2 garlic cloves, (minced)
  • 2 cups arborio rice
  • 1 1/2 cups Chardonnay
  • 1 cup freshly grated parmesan cheese
  • 2 tablespoons truffle oil
  • ½ teaspoon truffle salt
  1. The key to a delicious beef tenderloin is to start a day or two before! Ideally you want to tie the filet up with kitchen twine so it cooks evenly. You can do this with the method of using butcher’s knots – there is a great tutorial right here.
  2. Place the tenderloin on a wire rack that’s sitting on a baking sheet. Season the meat liberally with the salt and the pepper. Place the sheet in the fridge and let the tenderloin sit uncovered overnight.
  3. Be sure to pull the beef from the fridge at least an hour or so BEFORE you want to start roasting it.
  4. Preheat the oven to 225 degrees F. Place the tenderloin in a roasting pan with the onions around it. Stir together the sugar, espresso powder and garlic powder. Rub it all over the tenderloin.

  5. Place the roasting pan on the center rack in the oven and roast for 2 1/2 to 3 hours (for a 3-pound tenderloin) or until the internal temperature reaches 120 to 125 degrees F on your meat thermometer. Remove the beef and set it aside for 10 minutes.
  6. During those 10 minutes, place the butter in a saucepan and let it melt. If it verrrry slightly begins to brown, I let it, but I don’t let it brown too much because it’s going to be under the broiler!
  7. Adjust the oven rack so it’s about 6 inches from the broiler and heat the broiler to high. Spoon some of the melted butter over the roast and place it under the broiler. You want to turn the beef every 30 seconds (and I also spoon more butter on it!) until the outsides are golden and browned. You only want to do this for about 2 to 3 minutes total – keep an eye on it!! Remove the beef from the oven.
  8. Lift the beef from the roasting pan and place it on a cutting board to rest. Place the roasting pan over a burner and heat to medium-low heat. Stir any bits from the bottom of the pan and let the mixture simmer for a minute or two, so it thickens. You can use this as a drizzling sauce for the filet!
  9. Slice the filet into 1-inch slices and serve with the truffle risotto. Note: I added the rosemary on top for garnish for these photos! But you can do it to help it look pretty on the table.

truffle sage risotto

  1. Fill a stock pot with the chicken stock and heat over medium-low heat until it comes to a simmer. Cover and keep warm over low heat.
  2. While your stock is heating up, you can crisp your sage. Heat 1 tablespoon of the butter in a saucepan. Once melted, add in the sage and cook for 1 to 2 minutes, until it’s crispy. Remove the sage and place it on a paper towel. Set the butter aside.
  3. Heat a saucepan over medium-low heat and add the butter. Stir in the rice and the garlic. Cook, stirring often, until the rice is translucent, about 5 minutes. Stir in the Chardonnay and continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about a third of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another third. Repeat until nearly all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. You want the risotto to be moist when serving – you don’t want all of the rice to have soaked up the liquid.
  4. The whole process will take about 20 to 25 minutes. It’s a labor of love! If the rice is still too chewy and dense, heat a bit more liquid and add it again, stirring. The rule I go by is to add enough liquid just to cover the very top of the risotto.
  5. To serve, stir in the truffle oil, truffle salt and reserved sage butter. Top with the crispy sage.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

The post Espresso Crusted Beef Tenderloin with Truffle Sage Risotto. appeared first on How Sweet Eats.

Creamy Butternut Squash Risotto

This butternut squash risotto is a stunner! The sweet squash contrasts against the ultra creamy rice, savory Parmesan and earthy sage. The smell alone of this butternut squash risotto bubbling away is reason enough to cancel all your plans and make this recipe! The tender, caramelized roasted squash makes sweet pockets in the creamy Parmesan rice dotted with sage. And that smell of shallots sauteing in butter, with a splash of white wine? DIVINE. Alex and I have officially decided that this will be our inaugural fall meal every year. But the great thing about this risotto is that it works all fall and winter long. It’s a perfect vegetarian dinner recipe for entertaining. Why everyone should make a risotto at least once When Alex and I first started cooking together, I thought risotto was an ingredient: like something that came in a box. But when I checked the shelves at the grocery, I couldn’t find anything labeled “risotto”. Come to find out that it’s actually a dish made with a specific type of rice: arborio rice! Arborio rice is a short grain rice that takes on a creamy texture when it’s cooked with broth. Of course, you probably already […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This butternut squash risotto is a stunner! The sweet squash contrasts against the ultra creamy rice, savory Parmesan and earthy sage.

Butternut squash risotto

The smell alone of this butternut squash risotto bubbling away is reason enough to cancel all your plans and make this recipe! The tender, caramelized roasted squash makes sweet pockets in the creamy Parmesan rice dotted with sage. And that smell of shallots sauteing in butter, with a splash of white wine? DIVINE. Alex and I have officially decided that this will be our inaugural fall meal every year. But the great thing about this risotto is that it works all fall and winter long. It’s a perfect vegetarian dinner recipe for entertaining.

Butternut squash risotto

Why everyone should make a risotto at least once

When Alex and I first started cooking together, I thought risotto was an ingredient: like something that came in a box. But when I checked the shelves at the grocery, I couldn’t find anything labeled “risotto”. Come to find out that it’s actually a dish made with a specific type of rice: arborio rice! Arborio rice is a short grain rice that takes on a creamy texture when it’s cooked with broth. Of course, you probably already knew this.

Risotto sounds fancy: like it’s something you should order in a restaurant, not make at home. But turns out: it’s not as hard as you think! Making risotto at home is relatively easy and seriously satisfying. You’ll see that by cooking the risotto gently and adding a few ladles of broth at a time, it takes on that luxuriously creamy texture quite quickly. And after tasting that savory flavor? You’ll immediately become a homemade risotto convert.

How to cut butternut squash

How to wrangle (cut) a butternut squash

The hardest part about butternut squash risotto? Wrangling that notoriously tricky squash! We’ll admit: peeling and cutting a butternut squash is not our favorite kitchen activity. However — the more you practice it, the easier it gets.

One of our favorite tips for peeling a butternut squash: use a squash peeler! It’s serrated, which makes it easier than a normal peeler. Here’s the serrated vegetable peeler we use.

How to actually peel the squash? Instead of writing out the steps, which can be hard to follow, we made you a video! See the video above to watch the process.

Butternut squash risotto

Tips for making butternut squash risotto

This classic fall dinner recipe is a must for a cozy evening in! It also works all the way through the winter: as a Thanksgiving dish or holiday recipe. Here are a few things to keep in mind when making it:

  • The most time-consuming part is roasting the squash. Dicing a butternut squash takes a good chunk of time even for a pro. Then you’ll roast it for about 30 minutes. If you’d like a shortcut, you could roast frozen butternut squash: we haven’t tested it ourselves, but it’s an option. However, we love buying butternut squash at the farmers market to support our local farmers: so to us it’s worth the extra few minutes!
  • You’ll have some broth left over. The main part of making risotto is slowly stirring the broth into the rice. You’ll find in this recipe that you’ll have broth left over at the end: that’s to be expected! You can save the broth to use to reheat leftovers to regain that creamy risotto texture.
Risotto with butternut squash

How to serve it

Once you’ve got yourself a big pot of butternut squash risotto, how to serve it? We like serving with a fall-ish or wintery salad like our Best Kale Salad or Roasted Beet Salad. If you eat meat or fish, it would be lovely accompanied by roasted chicken or baked salmon.

This butternut squash risotto recipe is…

Vegetarian and gluten-free.

Print
Butternut squash risotto

Creamy Butternut Squash Risotto


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4

Description

This butternut squash risotto is a stunner! The sweet squash contrasts against the ultra creamy rice, savory Parmesan and earthy sage.


Ingredients

For the squash

  • 1 small butternut squash (1 1/2 pounds, about 4 cups diced)
  • 2 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • Fresh ground pepper

For the risotto

  • 1 quart vegetable broth
  • 1 quart water
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons salted butter
  • 2 medium shallots
  • 12 to 14 sage leaves (2 tablespoons chopped)
  • 1/4 teaspoon garlic powder
  • 2 cups white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay
  • 1 cup shredded Parmesan cheese
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 425 degrees Farenheit.
  2. Peel and cut the butternut squash into small cubes (about 1/2-inch thick). Follow the video tutorial or go to How to Cut Butternut Squash.
  3. In a medium bowl, toss with the olive oil, kosher salt, and fresh ground pepper. Line a baking sheet with parchment paper, then pour the squash on top in an even layer. Roast 30 to 35 minutes until tender and browned, turning once.
  4. Meanwhile, mince the shallots. Roughly chop the sage.
  5. Combine the broth, water, and kosher salt in a saucepan and place over medium heat. (You’ll use this warmed broth to stir into the risotto).
  6. Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook for 5 to 6 minutes until tender. Add the chopped sage, garlic powder, and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Stir in the wine and cook until the liquid is fully absorbed.
  7. Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add the two ladles. Cook in this same manner for about 12 minutes, adding two ladles and stirring. After the 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more.
  8. When the risotto is done, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Then stir in the butternut squash and sage leaves and serve immediately. (Note that there will be some broth left over: this is expected! You can save and use it to stir into leftovers to return it to a creamy texture.) Stores refrigerated in a sealed container for 3 days; reheat before serving.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Butternut Squash Risotto, Butternut Squash Recipe

More butternut squash recipes

If you love butternut squash, here are some butternut squash recipes we recommend:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes