So, Whats Cooking, Good Looking?
I can imagine all the faces that frowned up from the title of this blog. Like, "eww butternut squash & sage risotto? That isn't something i would eat." Give me a few minutes to open your mind to a new level of cooking.
I asked myself, "why do people dislike cooking? The answer is simple, aside from time, most people have 3-5 go to recipes they make. So, Today I urge you to add one more meal to your list and to step outside the box, just a little. I mean, let's be honest, we have time. oookurr!
I'm going to show you how easy it is to make one meal stretch for 4 days. This will help you save time, and add structure to your daily routine.
This recipe comes from Hello Fresh! I was skeptical at first. My very first box came as a gift to me from a client-who obviously knows the way to my heart is through my tummy! If you ever want me on your sweet side, all you have to do is feed me, and i promise, all your dreams will come true lol.
Lets Get to Werk Hunny....
Butternut Squash & Sage Risotto
How dainty is this dish! literally breathtaking, and guess what? It taste just as good!.
I loved everything about this plate! I'm plant based dripping, so I had to make modifications. I tossed out the parmesan cheese and made the garlic herb butter from scratch. Have you ever heard the saying "She put her foot in it ", well no lies, I put my elbows, fingers, and toes in that butter, and it came out so heavenly! The haters will think it's store bought.
Its Time To Play...
Ingredients
1 Yellow Onion
1/2 oz Sage
24 oz Butternut squash
6 tbsp Veggie stock
1 1/2 cup risotto or Arborio rice
1 oz walnuts
@porctiasapron homemade Garlic Herb Butter 100% vegan ( 3 garlic cloves, 1/4 cup nutritional yeast, 1/4 cup olive oil, 1/3 cup almond milk, 1/4 oz sage and 1/4 oz basal. Blend ingredients together.)
Bust Out This
Baking sheet
small pot
Large pan
Kosher
black pepper
olive oil 2tsp
Get into it!
INSTRUCTIONS
Adjust rack to middle portion and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and finely dice onion. Pick and finely chop sage leaves until you have 2 TBSP
Toss squash on baking sheet with chopped sage, a drizzle of olive oil, and a pinch of salt and pepper. Roast, tossing halfway through, until browned and tender, 25-30 minutes. Meanwhile, bring 7 cups water and stock to a gentle simmer in a small pot.
While squash roasts, heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook, stirring, until softened, 5-6 minutes. Season with salt and pepper.
Add rice to pan and stir until translucent, 1- 2 minutes. Add 1/2 cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock-- adding 1/2 cup at a time and stiring until liquid has absorbed -- until rice is al dente and mixture is creamy, 25 - 30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.
Once risotto is done cooking, stir in squash, followed by @porctiasapron homade garlic herb butter and season with salt and pepper.
Alright, Lets Get Into This Quick Meal Prep
Divide risotto evenly between 4 lid containers and garnish with walnuts. In the picture below I've added two sides, carrots and string beans. You can also add any protein of your choice to this plate. (fish, chicken, shrimp, etc.)
Prep: 10 MIN | Total: 50 MIN
Thank you for being open minded and visiting me today, stay tuned for my next blog on Food Scheduling!
Blessings and Love,
Porctia.
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