I’ve been collecting a few recipes lately that have some combination of butternut squash, rice, and sage. Instead of following one, or all of the recipes, Funk and I created our own Butternut Squash and Sage Risotto.
We started off by cooking a mix of brown and red rice in our rice cooker. This handy cooker hasn’t had much use in our apartment lately, but it should, since it makes cooking rice (and steaming veggies) a breeze. And oddly enough, while I can cook, I cannot cook rice. It has burned one too many times when I make it, which is why I frequently rely on Trader Joes frozen prepared brown rice! But not for this dish.
We made 3 cups of rice once it cooked, and instead of cooking it in water, we cooked it in vegetable broth for extra flavor.
While that was cooking, we diced a butternut squash and cooked it in a pot with some olive oil, sage leaves, and vegetable broth. This probably cooked for about 30 minutes, and we consistently added in more broth as the liquid heated off.
Once the rice and squash were cooked, we combined the two and added in some shredded soy cheese, since we were going for a risotto type dish. The cheese melted as it mixed in and was the link between rice + squash to Butternut Squash and Sage Risotto. It wasn’t an exact science risotto, but it was good enough for our liking! I sprinkled on some sea salt and scooped the meal into a bowl. It was warm, satisfying and filling and is going to make a perfect leftover meal tonight.
1 small butternut squash – peeled and cubed. Try any winter squash! Acorn squash or pumpkin would do the trick.
10 fresh sage leaves – ripped into small pieces
3-4 cups vegetable broth
Rice – as much as you’d like to make. Go for brown rice for extra fiber and nutrients. If you don’t have a rice cooker, cook it traditional stove-top rice style
About ¼ cup of shredded (soy) cheese. Most risottos use Parmesan cheese, which would be yummy in this dish
Salt to taste
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