Baked Butternut Squash Risotto
with chard / pecans

Name: Baked Butternut Squash Risotto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Egg whites, beaten; for cooking Foil; 1/2 cup Pecan halves; 2 tsp Sugar, light brown; 1/2 tsp Cinnamon; 1/2 tsp Salt; 1/2 tsp Red pepper flakes (opt); 1 Onions, medium, chopped; 3 cups Butternut squash, cubes (look for pre-cubed to save time); 3 oz Cheese, Parmesan , grated; 1 Tbsp Oil, olive; 1/2 tsp Italian seasoning; 1 cup Rice, Arborio; 1/2 cup Wine, white (sub stock); 4 cups Stock, any type; 2 Tbsp Butter; 2 cloves Garlic, thinly sliced; 1 bunch Chard, any type, chopped, leaves and stems separate; 1 Tbsp Butter; 1 tsp Lemon juice

Active: 40 min Total: 50 min

Original GF Paleo Vegetarian

This weeknight-friendly recipe for butternut squash risotto was such a hit with our community last year that we are bringing it back! This time we are serving the chard on the side, thanks to the feedback from our community members. See why everyone loves the roasted spiced pecans!

Ingredients

Metric

Servings:

Spiced Pecans:

Egg whites - 1 , beaten
Foil - for cooking
Pecan halves - 1/2 cup
Sugar, light brown - 2 tsp
Cinnamon - 1/2 tsp
Salt - 1/2 tsp
Red pepper flakes (opt) - 1/2 tsp

Baked Butternut Squash Risotto:

Onions, medium - 1 , chopped
Butternut squash - 3 cups , cubes (look for pre-cubed to save time)
Cheese, Parmesan - 3 oz , grated
Oil, olive - 1 Tbsp
Italian seasoning - 1/2 tsp
Rice, Arborio - 1 cup
Wine, white - 1/2 cup (sub stock)
Stock, any type - 4 cups
Butter - 2 Tbsp

Sauteed Garlic Chard:

Garlic - 2 cloves , thinly sliced
Chard, any type - 1 bunch , chopped, leaves and stems separate
Butter - 1 Tbsp
Lemon juice - 1 tsp

Prep

Onions / Squash (if not using pre-cubed) / Garlic - (If prepping right before cooking, get oven heating before continuing prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Cheese / Chard - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Egg whites - Beat with a fork until frothy.

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Make

Heat oven to 300F / 149C.
Line a sheet pan with foil and spray with nonstick cooking spray.
Combine pecans with egg whites. Add sugar, cinnamon, salt, and red pepper flakes (if using) and mix well. Spread pecans on prepared sheet pan.
Bake, shaking the pan halfway through cooking, until pecans are golden and crisp, ~20 minutes.
While pecans roast, heat a Dutch oven with a lid over medium heat. Add butter and then chard stems to melted butter. Saute until stems soften slightly. Stir in chard leaves and garlic. Saute for 2 minutes more.
Season chard with some salt and pepper. Set aside and cover to keep warm.
Return Dutch oven to heat. Add oil and then onions. Saute until soft, 2 to 3 minutes. Add Italian seasoning and rice and saute until rice is shiny, 3 to 4 minutes.
Add wine and simmer until most of the wine is absorbed, ~2 minutes.
Add stock and squash. Season with some salt and pepper. Bring to a boil and boil for 2 minutes.
Give risotto a stir and cover with the lid.
Transfer the covered risotto to the oven and increase the heat to 425F / 218C degrees (make sure the pecans are out of the oven before you increase the heat). Bake risotto until all of the liquid is absorbed, ~25 minutes.
When risotto is nearly finished, reheat chard in the microwave or in an oven-safe dish in the oven. Squeeze lemon juice over top.
Remove risotto from the oven and stir in butter. Taste and season with some salt and pepper.
Serve risotto with cheese and spiced pecans on top. Enjoy chard on the side.

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