Roasted Butternut Squash and Garlic Risotto

As well as being sweet and delicious, butternut squash is packed with vitamins and minerals, adding an extra health kick to this vegetarian dinner.

Ingredients

• 1 large butternut squash, cut into large chunks, seeds removed
• 3-4 large garlic cloves, peeled
• 15 ml (1 tablespoon) olive oil, plus extra for drizzling
• a few sprigs of thyme, plus 1 tablespoon chopped thyme
• salt
• freshly ground black pepper
• 50 ml (!4 cup) butter
• 1 large onion, finely chopped
• 250 ml (1 cup) risotto rice
• 125 ml (1/2 cup) white wine
• 1 L (4 cups) vegetable stock
• a handful of freshly grated Parmesan, plus extra to serve
• a handful of toasted pine nuts, to serve

Directions

1. Preheat the oven to 375°F.

2. Place the butternut squash in a large bowl then crush in 1-2 garlic cloves, drizzle with olive oil, throw in the thyme sprigs and season well. Mix thoroughly, making sure the squash gets a good covering of oil and the garlic is well distributed.

3. Put the mixture on a large roasting pan and roast in the oven for 30-40 minutes, or until the edges of the squash begin to brown.

4. Remove the squash from the oven and allow it to cool slightly before scraping the flesh away from the skin into a bowl, removing any thyme twigs. Scrape any sticky juices left in the tray into the bowl and mash the squash. Keep warm while making the risotto.

5. Heat the olive oil and 30 ml (2 tablespoons) butter in a heavy-based saucepan or saute pan, then add the onion and gently fry until softened, about 2 minutes.

Crush in 2 garlic cloves and gently fry for a further 2 minutes. Add the rice and stir well so the grains become coated in the butter and oil. Pour in the wine and stir well until absorbed. Add a ladleful of hot stock and stir until absorbed. Keep the pan simmering while gradually adding more stock and continuing to stir, until the rice is cooked al dente, about 15-20 minutes. The risotto should have a smooth and creamy consistency. Add more stock if necessary.

6. Remove from the heat and add the mashed squash, 30 ml (2 tablespoons) butter, grated Parmesan, 1 tablespoon chopped thyme and seasoning to taste. Stir well.

7. Serve with a topping of toasted pine nuts and a sprinkling of grated or shaved Parmesan.

Submitted 12/17/13.
Source: Garlic: The Mighty Bulb by Natasha Edwards
Submitted By: b smith

Roasted Butternut Squash and Garlic Risotto