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Risotto & Baked Winter Squash

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“This is a new recipe I am going to try and when I do I will post pictures. But to me sounds like real wholesome type of recipe.”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Peel and cut up squash into cubes.
  2. Toss with 1 tablespoon olive oil and spread on a cookie sheet and bake 30-40 minutes at 425 degrees.
  3. Bring stock to a simmer and set aside.
  4. Heat last tablespoon of olive oil and add diced onion and cook still soft.
  5. Add 1/3 of cooked squash, minced garlic and 1/2 teaspoon salt.
  6. Add rice and cook until separated.
  7. Stir in one ladleful of warm stock and add sage. Keep adding stock as it is absorbed. Takes about 20-25 minutes.
  8. Taste and add seasoning if needed.
  9. Add remaining squash another 1/2 cup of stock for that creamy risotto look.
  10. Add parmesan and parsley and last add pepper.

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