Butternut squash is a great thing to include in your families diet. According to World’s Healthiest Foods:
Winter squash is one of the most concentrated vegetable sources of alpha linolenic acid (ALA), an omega 3 essential fatty acid that is very good for heart health…Dietary ALA reduces the risk of cardiovascular disease.
I love how it emphasizes.. DIETARY ALA reduces CD risk. Supplemental ALA must not produce the same dramatic results. Getting our nutrients from whole foods for this reason is essential!
Since this week is all about the winter squash, I really wanted to make some risotto! We’ve made risotto in the past with mushroom, pumpkin, and even carrots, but I think the butternut might be my favorite way.
TIPS FOR COOKING BUTTERNUT SQUASH WHOLE
- Slow cooking brings out the best flavor. Simply pierce the squash with a knife to let steam escape.
- Place squash in a shallow pan with a little water.
- Cook at 350 for about hour.
- Slice in half, scoop out seeds. Cut flesh away from skin.
USES FOR BUTTERNUT SQUASH
Butternut Squash RisottoPrint Pin Rate
- 1 tablespoon olive oil
- 1 cup, chopped onion
- 1 clove garlic
- 3 cup, cubes butternut squash
- 2 cup arborio rice
- 5 cup chicken broth, low-sodium
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- Put olive oil in sauce pan. Cook onion and garlic for 3-4 minutes.
- Add cubed butternut squash and rice and cook for 2-3 more minutes until toasty.
- Warm chicken broth in a separate pot or microwave.
- Begin adding chicken broth slowly for 18-20 minutes, waiting until each cupful is absorbed before adding the next cup.