So I loosely used this recipe from Martha Stewart, Suzie homemaker extraordinaire.
What I used:
- 3/4 c. arborio rice
- 2 c. vegetable broth
- 1 c. water
- 1 tbsp butter
- 1/8 c. chopped sage
- 1/3 c. grated Parmesan
- 1 tbsp dried oregano
- 1 tbsp sour cream
- And the star of the show .... 1/2 a butternut squash! (about 1 1/2 c. cubed)
Do as best you can then cut off the ends. I then finished the peeling job, and sliced the squash in half, then scooped out the guts.
Cut your squash into cubes, the size doesn't really matter as long as they are pretty uniform so they cook evenly. The cubes will look like mango but I assure you will not taste like mango.
Put butter in the pan and then add your squash.
Saute your squash for a few minutes to get it slightly softened. Add your rice, stir to kind of coat it in butter and to mix it up with the squash, then add 1/2 a cup of water, or white wine if you have this kind of thing on hand.
Meanwhile you should have your stock + 1/2 c. of water on low heat. After the initial fluid is absorbed/evaporated, continue to add fluid until it is all absorbed and the rice is al dente. Add oregano and chopped sage near the end, then add 1 tbsp sour cream and Parmesan cheese at the end before serving.
Your finished product should have soft, slightly al dente squash and rice. It should be creamy and slightly rich aka DELICIOUS.
This was my first time cooking butternut squash and so far I really like it! I am going to use the other half to roast it with a brown butter glaze. Yummo!