So this blog had a really slow start for me and for many weeks I was snapping photos and then never getting around to posting them. My roommate is making homemade butternut squash ravioli (more on that later!) and it reminded me of this delicious dinner I made for my roomies and Ashley a couple of weeks ago so I thought I'd post that one now that I've gotten into the groove of things.
I used the Lundberg brand of quick cooking risotto. For this recipe I used the parmesan kind, but there are many other versions. I really like the product. It's easy, quick, and tastes great. So the recipe is as follows
- Prepare the Lunberg risotto using the ingredients on the box.
- Meanwhile, sprinkle cut (slices or chunks) of butternut squash with cinnamon, salt, and pepper, and parsley, as desired
- Bake the squash at 375 for about 20-30 min (depending on how you cut it, it will take longer or shorter- the thicker the piece, the longer it takes to cook)
- Stir in the cooked butternut squash into the finished risotto
- Sprinkle with more parmesan and eat!
It was pretty easy and it was a hit! I have made this same recipe twice this fall already. By the way, butternut squash is one of those items I choose to buy already cut because I find it too much of a pain to cut that thing! At both Trader Joe's and Whole Foods I spent about $3 on a package of cut-up butternut squash, which I thought was pretty reasonable!
0 comments:
Post a Comment