butternut squash risotto

Preheat oven to 375°F.

Slice the ends off squash and cut in half lengthwise. Remove seeds and place squash on a foil-lined baking sheet. Drizzle squash with olive oil and season with salt and pepper to taste. Roast squash for about 1 hour, or until tender when tested with a fork. Let cool and remove peel with fingers or knife.

In a blender or food processor, add squash, cinnamon, and cloves. Alternatively, you can mash these ingredients in a bowl. Set aside.

To rehydrate the dried shitake mushrooms, place mushrooms in a bowl and cover with boiling water. Cover with lid or foil and let sit for 15 minutes. Drain liquid, slice mushrooms, and set aside.

Heat olive oil and butter in large sauté pan. Add onion and sauté until translucent. Add garlic and rice, stirring to coat the grains, for about 3 minutes. Add 1 cup of vegetable stock and constantly stir so rice does not stick to the pan. The rice will eventually soak up all the liquid; when this happens, add 1/2 cup of vegetable stock and stir. Repeat until the rice is almost cooked. At this point, add 1 ½ cups of squash puree and the remaining cup of vegetable stock. Cook rice until it is al dente.

Remove from heat and stir in mushrooms, thyme, and siggi’s yogurt. Season with salt and pepper. Serve with sliced scallions and a dollop of yogurt.

This recipe is from our friend, Ashley Galloway Thomas, MS, RD.