Baked Butternut Squash Risotto

Name: Baked Butternut Squash Risotto
Total time: 55 min
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; 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)

mealplans.cooksmarts.com

Baking risotto (rather than cooking it on the stovetop) turns a time-consuming meal into a weeknight-friendly one without sacrificing flavor or texture. This version made with butternut squash was...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.

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Cooking tools:

Dutch oven
Oven
Baking sheet
Aluminum foil
Stove
Mixing bowl
Wooden spoon
Spatula
Chef's knife
Cutting board

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
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)