Monday night I wanted something comforting but also healthy and in view of the indulgent birthday weekend (Chris’s birthday), we’d had, it was decided we should go veggie for the evening. When looking for something to do with a large butternut squash I had in the cupboard I came across this by River Cottage chef Neil Matthews. Sadly I did not have enough to serve it so beautifully as he does in half the butternut squash but instead had to settle for a bowl, but it was just as good in flavour I’m sure!
- 1 butternut squash
- 2 tbsp olive oil
- 1 onion, very finely diced
- 2 cloves garlic, crushed
- 75 ml dry white wine or rose whatever you have in the fridge
- 240g risotto rice
- 1 litres hot vegetable stock
- OPTIONAL: 2-3 tbsp finely grated cheese, such as Ticklemore or parmesan
I reduced the number of butternut squashes required for this recipe from 3 to just 1 and also reduced the amount of rice from 300g to 240g (a more weight watchers friendly 60g rice per portion, per person – we took this for lunch on Tuesday as well).
1) Preheat the oven to 180 degrees.
2) Take the butternut squash, peel and chop into rough cubes around the same size (be careful to remove all seeds from the inner sanctum of the squash). Place on a large baking tray and cook on the top shelf for 25 minutes or until crispy.
3) Heat 1 tsp in your frying pan and add the onion and garlic, season with salt (to draw out the water) and pepper.
4) When onion is softened add the rice and butternut squash – cook 1 minute before adding the wine (if you include it) and chicken stock to the dish, adding the hot stock a little at a time.
5) When fully absorbed the stock, serve in bowls with a handful of rocket on top.
I do not add cheese or much wine to this dish, therefore making it a much healthier contender.