Thanksgiving

Butternut Squash Baked Risotto is for Dinner.

Butternut Squash Baked Risotto takes 30 minutes to prepare.

Butternut Squash Baked Risotto takes 20 minutes to cook.

Butternut Squash Baked Risotto makes 4 servings.

The ingredients for Butternut Squash Baked Risotto are:

Ingredients

2 tablespoons extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon fresh thyme, leaves
1 1/2 cups Arborio rice
Coarse salt and ground pepper
1/2 cup dry white wine
1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
4 cups low-sodium vegetable broth
1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
Grated Parmesan, for serving

Here is how you make Butternut Squash Baked Risotto:

Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.Serving Size: makes 4 entree size servingsNumber of Servings: 4Recipe submitted by SparkPeople user CABETT3257.

The nutritional information for Butternut Squash Baked Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 420.1

• Total Fat: 8.9 g
• Cholesterol: 0.0 mg
• Sodium: 962.7 mg
• Total Carbs: 72.7 g
• Dietary Fiber: 5.8 g
• Protein: 8.5 g

The dietary needs meet for Butternut Squash Baked Risotto is Vegan