It’s a Bloghop and #squashlove time. What fun!
I decided to try something completely different with butternut squash this time. I’ve stuffed it, made soup out of it, roasted it, you name it. While searching the internet for new and creative ways to cook with butternut squash, I found this wonderful recipe for risotto from the Barefoot Contessa. I thought this is different – I must try it. I modified it to be vegan, took out all the butter and added some spinach.
This dish is creamy, flavorful and can be eaten as a meal, a side or use it to stuff some mushrooms – like I did at my house – for a delectable appetizer.
This recipe is adapted from The Barefoot Contessa: Saffron Risotto with Butternut Squash
Saffron Risotto with Butternut Squash and Spinach
Yield: 4-6 servings
2 cups butternut squash, peeled and cubed
1 small onion, chopped
2-3 cloves garlic, minced
1/2 cup dry white wine
6-8 cups no salt added or low sodium vegetable stock
1 1/2 cups Arborio rice
2 cups baby spinach
1 tsp saffron threads
2 tbsp chopped chives
Fresh black pepper, to taste
Preheat oven to 400 degrees F.
Place squash on non-stick baking tray and bake for 20 minutes or until tender.
Meanwhile, heat the vegetable stock on low heat in small saucepan.
In a 3 quart saute pan, add the chopped onion and garlic with 1 tablespoon of vegetable stock. Water saute onions and garlic for about five minutes on medium to medium-low heat until onions are translucent.
Add the rice to the onions and stir. Add the white wine and cook, stirring until wine has been absorbed into rice.
Add two ladles of vegetable stock to the rice with saffron and black pepper. Cover and simmer until the stock has been absorbed.
Continue to add a couple more ladles of stock, each time cover and stir until most of the stock is absorbed. Continue to do this until the rice is tender, but still al dente, about 30 minutes.
When rice is done, remove from heat and add the roasted squash cubes and spinach. Stir until the spinach is slightly wilted. Garnish with chopped chives and serve.
What’s your favorite way to cook butternut squash?
Come join the fun and Bloghop with us.
Bakerstreet, Bloc de Recetas, Bon a Croquer, Cafe Terra Blog, Cake Duchess, Elephant Eats, Food Wanderings, Georgie Cakes, Hobby and More, Mike’s Baking, My Twisted Recipes, No One Likes Crumbley Cookies, Queen’s Notebook, Simply Reem, Skip to Malou, Teaspoon of Spice, The Daily Palette, The Professional Palate, The Spicy RD, Vegan Miam.
Hello, my name is Jennifer. I am the author and photographer of Virtually Vegan Mama. This site will chronicle my journey creating nutrient-rich, great tasting vegan cuisine. My goal is to make a plant-based diet so easy and delicious to follow that the whole family can incorporate it into their lives. I’m building a family cookbook and sharing it with you.
- May 2013 (2)
- April 2013 (2)
- March 2013 (1)
- September 2012 (1)
- August 2012 (1)
- July 2012 (2)
- June 2012 (2)
- May 2012 (3)
- April 2012 (5)
- March 2012 (3)
- February 2012 (3)
- January 2012 (2)
- December 2011 (1)
- November 2011 (4)
- October 2011 (2)
- September 2011 (4)
- August 2011 (2)
- July 2011 (2)
- June 2011 (3)
- May 2011 (4)
- April 2011 (3)
- March 2011 (4)
- February 2011 (6)
- January 2011 (9)
- Jennifer on Mini Quinoa-Chickpea Cakes with Roasted Red Pepper Cashew Cream Sauce
- Tammy on Mini Quinoa-Chickpea Cakes with Roasted Red Pepper Cashew Cream Sauce
- Christy Morgan’s Blissful Bites - cookbookQrator on Christy Morgan’s Blissful Bites Cookbook Review and Giveaway!
- sarah on The Winner of Christy Morgan’s Blissful Bites Cookbook Giveaway is…
- Kerri on Christy Morgan’s Blissful Bites Cookbook Review and Giveaway!