Roasted Butternut Squash & Chicken Risotto

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The hardest part of this recipe is not eating all the squash while your waiting for the rice to come together. I always cook more than needed because I inevitably eat a handful or two or...

1 butternut squash, peeled, seeded and cubed (or buy it already cut in chunks)

1 T olive oil

½ tsp salt

1/8 tsp black pepper
½ onion, diced

2 garlic cloves, minced

1.5 C Arborio rice

½ C white wine (optional, if not using, just use stock in its place)

2 T butter, divided

1 T oil

32 oz vegetable stock (or chicken)

9 oz precooked grilled chicken, chopped into bite sized pieces

Salt & Pepper to taste

Optional finishing toppers: good quality balsamic vinegar and/or freshly grated parmesan cheese.

Preheat oven to 400. · Toss the squash with olive oil, salt & pepper. Spread out on a cookie sheet and bake 20-25 minutes, flipping the cubes once about halfway through. Set aside. Pour stock...
See the full directions on my site

Nutritions

Calories
428

Sodium
746mg
31% DV

Fat
13g
21% DV

Protein
12g
25% DV

Carbs
64g
22% DV

Fiber
4g
18% DV

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