Butternut Squash and Apple Risotto Story

Butternut Squash and Apple Risotto

Your favorite fall flavors are stirred into the ultimate fall comfort food in this butternut squash and apple risotto!

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INGREDIENTS

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Preheat oven to 425 degrees. Place a sheet of nonstick foil on a half sheet tray. Peel and cut one half of the squash into a 1/4 inch dice.

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Scatter squash chunks on one half of the sheet tray & toss with 1 Tbsp. olive oil. Rub the other half of the squash with 1 Tbsp. olive oil & lay cut side down on the other side of the tray.

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Season with salt and roast until browned and tender, about 30 mins. When the half of squash is slightly cooled, scoop out, and puree in a food processor until smooth.

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Add a tablespoon or two of stock to thin if needed. Set aside. Pour chicken stock into a small saucepan and bring to a simmer over low heat.

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swipe up now to read more

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MORE RECIPES

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