Recipe of Williams Sonoma Butternut Squash Casserole

Easy Butternut Squash Risotto

This super comforting butternut squash casserole is filled with mexican spices and some cheesy goodness for one delightful and versatile vegetarian dish certain to please the pickiest of palates!

Recipe Summary Easy Butternut Squash Risotto

Simple and hearty butternut squash risotto dish.

Ingredients | Williams Sonoma Butternut Squash Casserole

5 cups vegetable broth

1 tablespoon olive oil

1 medium onion, finely chopped

1 ½ cups Arborio rice

½ cup dry white wine

1 pound mashed, cooked butternut squash

8 tablespoons finely shredded Parmesan cheese, divided

2 tablespoons chopped fresh sage

salt and ground black pepper to taste

Directions

Pour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.

Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 6 to 8 minutes. Add rice; cook and stir for 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 2 minutes. Add 1/2 cup warm broth and simmer, stirring frequently, until it is absorbed, about 5 minutes. Repeat with remaining broth, adding 1/2 cup at a time and stirring until all broth is absorbed and rice is tender and creamy, about 25 minutes more.

Meanwhile, puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese, sage, salt, and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.

Info | Williams Sonoma Butternut Squash Casserole

prep: 10 mins cook: 50 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Easy Butternut Squash Risotto

Main Dish Recipes, Rice, Risotto Recipes,

Images of Williams Sonoma Butternut Squash Casserole

Williams Sonoma Butternut Squash Casserole - In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.