I’ve declared this week a soup week. Fall weather has finally arrived, I’m back to traveling for work this week, and having a bunch of my favorite hearty soups stocked up in the fridge and freezer sounded like a grand idea. So when thinking about recipes to use up the massive butternut squash I had in my fridge, my first thought was soup. But butternut squash soup is kind of a staple food, and I wanted to stretch my imagination a little. And while this dish is by no means unique (I could make risotto out of anything), the flavor profile is definitely fun. Warm and creamy, like soup, yet robust enough for a more substantial meal.
This sweet and spicy risotto is a spin from my favorite Butternut and Collard Pasta Salad. I took similar flavors and added in spices and fruit to make a new favorite cold weather staple. To give a protein boost, add a field roast sausage, white beans, or chickpeas. Or try a drizzle of balsamic syrup for a little decadence.
- 2 c butternut squash, cut in 1/2 in cubes
- 2 small apples, diced
- 1 T olive oil
- 2 T Earth Balance, divided
- 1 c diced onion
- 3/4 c arborio rice
- 1/4 c white wine
- 4 c vegetable stock
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne (or to taste)
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1 c chopped mustard greens (or kale)
- 1 T dried cranberries (optional)
- 1 T toasted pepitas (optional)
- Preheat oven to 375 and line a baking sheet with parchment paper. Toss butternut squash and apples with a drizzle of olive oil, and a pinch of salt, pepper, cayenne, and cinnamon. Roast for 40 minutes, until golden.
- Meanwhile, heat 1 T olive oil and 1 T Earth Balance in a pot over medium heat. Add onion and saute until translucent. Add rice and let toast.
- When rice is toasted and starting to stick to pan, add wine, stirring to break up any brown bits on the bottom of the pan. Let wine reduce by half.
- Add broth 1 c at a time, stirring occasionally, until rice is tender. Add more stock if needed.
- Add nutritional yeast, cayenne, cinnamon, cumin, ginger, and nutmeg and stir to combine.
- When squash is done, take 1 c and puree with a splash of stock in a high-speed blender until smooth. Stir puree into risotto, along with greens and 1 T Earth Balance.
- Add remaining squash and apples, and stir to combine.
- Top with pumpkin seeds and dried cranberries to serve.
Per serving: 383 kcal, 61 g carbs, 10 g fat, 8 g protein, 641 mg sodium, 12 g sugar