Butternut Squash Risotto
This recipe is approximately 1 year late. Yes, ONE whole year. I made this Butternut Squash Risotto recipe sometime last year when I had some extra Butternut squash puree (from Field Goods) lying around and wanted something that tasted like fall, but not as cliche as pumpkin spice everything (although I do love pumpkin). My friends suggested a risotto, and this lovely recipe was born.
I have made it multiple times since because it is an incredibly tasty recipe and it makes a lot of leftovers. Well, when I mean a lot of leftovers in my household, it means more than one night of food. So take that for what it’s worth.
Not to mention, Butternut Squash is a rich source of antioxidants and can help reduce overall inflammation. It is beginning to come into season and that means it’s ripe for the picking. Rich nutrients, in season AND delicious, sounds like a win-win-win, right! You don’t have to agree now, but give this baby a try and then let me know your thoughts.
If you can find frozen butternut squash chunks or puree, I highly recommend it as it’s a time saver in the kitchen. You can also make the puree ahead of time and freeze it yourself!
Okay, that’s enough small talk. You can now go ahead and make this for yourself and be prepared to want more…
Shout out to my friend Nicole yesterday for featuring this recipe on her Instagram story (if you’re reading this today, it’ll be available til 9pm EST-ish). She basically did a step by step, which was pretty impressive and entertaining! She’s been making the recipe ever since I sent it to her ONE YEAR AGO. She’s basically a pro.
PS. If you are a Nutrition Genius Radio podcast lover, we’re back! Check us out on iTunes for episode #77!