Shortcut Butternut Squash Risotto

You can cook the rice ahead of time and do Step 1 ahead. Or make the whole dish ahead and warm to serve when needed.

Course Dinner

Cuisine Italian

Prep Time 15

Cook Time 25

Total Time 40

Servings -6

Calories 216kcal

4 cups diced butternut squash (from about 1 medium butternut squash; discard peel and seeds)
1/2 cup diced onion (from about 1 medium onion, peeled)
1 tablespoon olive oil
1/2 teaspoon salt
2 cups fully cooked short grain brown rice (cook according to package directions)
1/2 cup reduced sodium broth (chicken or vegetable)
Parmesan cheese, optional

Preheat the oven to 375 degrees F and line a sheet pan with foil. Spread squash and onion on the pan, toss with oil, sprinkle with salt, and cook for 25-30 minutes or until very soft. Let cool slightly.
Transfer the squash and onions to a blender and puree, adding the broth to make a creamy yet thick consistency.
Warm the rice. Stir squash mixture into rice, season to taste with additional salt if needed, and top with Parmesan cheese (if using) to serve.

Roast the vegetables until they are soft when poked with a fork to ensure they blend smoothly.
Season to taste with salt to ensure it tastes good to you. (The broth you use will impact saltiness, so it's important to taste and adjust.)
Use fully cooked and soft rice so it has the texture of classic risotto.
Blend this smooth for a Stage 2 Baby Food.
Serve as a side dish or as a vegetarian main.