1 kg butternut squash peeled deseeded and cut into cubes 1 large onion peeled and finely chopped 1 clove garlic crushed 2 low salt vegetable stock cubes 500 g arborio risotto rice 300 g frozen garden peas 25 g pack fresh dill chopped. Cut the butternut squash into 6 8 wedges remove the seeds and place in a roasting tray. Toss to coat then slide the squash into the oven to roast for 15 mins. Stir in the rice squash sage and garlic so everything gets a good coating of butter. Baked in the oven instead of stirred on the stovetop this butternut squash risotto comes out creamy and delicious.
Toss the squash in 1 tbsp oil together with the chopped sage. Pour the mixture into the warmed dish and bake uncovered in the oven for 45 minutes. Trim the butternut squash and cut it into bite size pieces no need to peel unless you d like to. Oven baked butternut squash risotto is the easiest and tastiest way you can incorporate butternut squash into a side dish. Pound or chop the garlic and add a generous glug of olive oil half.
-
RELATED ARTICLE :
- apple cinnamon oatmeal muffins recipe
- apple cider beef stew slow cooker
- apple fritter bread pudding
Fry for another minute. The worshipful company of risotto makers would probably issue a fatwa and have me sleeping with the fishes at the idea but that s because they didn. Slide the squash into a large roasting tin or casserole dish. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft. Pour in 1 tbsp olive oil and add a pinch of salt and pepper.
Pour in 1 tbsp olive oil and add a pinch of salt and pepper. Fry for another minute. Remove dutch oven from oven. Toss the squash in 1 tbsp oil together with the chopped sage. Preheat your oven to 200 c fan 180 c gas 6.
Scatter into a shallow roasting tin and roast for 30 mins until brown and soft. 1 kg butternut squash peeled deseeded and cut into cubes 1 large onion peeled and finely chopped 1 clove garlic crushed 2 low salt vegetable stock cubes 500 g arborio risotto rice 300 g frozen garden peas 25 g pack fresh dill chopped.
