Since I’m obviously on a butternut squash kick this week, I thought I’d share one more recipe. Cutting up a butternut squash is a beastly task and not for the faint of heart. So I usually pull my big girl panties on and dice up a large one to use for two meals that week. Or sometimes my kind husband just does it for me. ;)

This has become Tyler’s absolute favorite meal. We love to serve it with a crispy baguette and broiled asparagus when company comes over. The best part is, it’s vegan and nobody can tell (because I know you all think we are going to serve you celery sticks for dinner!).

Butternut Squash Risotto

Serves 2 (and it literally serves ONLY two. I triple the recipe and make side dishes when we have two friends coming over, and there’s always a bit of extra.) Recipe slightly altered from epicurious.

1 large butternut squash, diced into 1/2″ cubes and roasted until slightly caramelized
1 3/4 cups broth (veggie, chicken, whatever you’ve got)
1/2 cup water
1 onion, diced finely
1-2 garlic cloves, minced
1 t. peeled gingerroot, minced
3 T. earth balance (or butter, or olive oil)
1/2 cup arborio rice
1/4 cup dry white wine

In a small saucepan, combine broth and water, and bring to a simmer.

In another saucepan, cook onion, garlic, and ginger in butter/oil over med-low heat until soft. Stir in rice and cook for about 1 minute. Add white wine and cook until absorbed. Add 1/4 cup of broth, stirring constantly until completely absorbed. Keep adding 1/4 cup of broth at a time, stirring constantly as each addition is completely absorbed before adding the next. Do this until you’ve added about half of the broth. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes.

Enjoy!