Baked Butternut Squash Risotto | Cook Smarts

Ingredients

• 1 Onions, medium, diced
• 3 cups Butternut squash cubes (look for pre-cubed in the produce and freezer section)
• 3 oz Cheese, parmesan, grated
• 3 leaves Chard, any type, chopped, leaves and stems separate
• 1 Tbsp Oil, cooking
• 1/4 tsp Italian seasoning
• 1 cup Rice, Arborio
• 1/2 cup Wine, white (sub stock)
• 4 cups Stock, any type
• 2 Tbsp Butter
• 1 Egg whites, beaten
• for cooking Foil
• 1/2 cup Pecan halves
• 2 tsp Brown sugar, light
• 1/2 tsp Cinnamon
• 1/2 tsp Salt
• 1/2 tsp Red pepper flakes (opt)