Adapted from America's Test Kitchen; original available here () with free registration. The original is much more detailed about process, so if you aren't a choose-your-own-adventurer, it's worth a read.
1 butternut squash, peeled with a vegetable peeler, cut into smallish dice. Makes about 8.5C of raw squash. (Original recipe uses 3.5C squash, and says a 2-pound squash should give you about 4.5 cups. My squash came out to 8.5 C, so that's what I used.)
3 Tbl olive oil
Fry in batches in a nonstick skillet, over medium-high heat, about 10 minutes per batch. Squash will be browned and tender, but not mushy. If you run out of oil, add a bit of water to the pan and cover for the remaining cooking time. Set aside.
Simmer the squash innards with 4C of chicken broth (I used a tablespoon of Better Than Bullion chicken base to 4C of water), strain, and return broth to heat to keep warm.
Melt 3 Tbl butter in a large pan. (I started in the same 12" skillet, and switched to a giant stockpot halfway through.) Sweat 2C (one medium) diced onion and 2 cloves of minced garlic over medium heat. Add 2C rice and fry for a few minutes.
Stir in 1.5C water and cook until absorbed. Stir in 3C chicken broth and about half the squash; cook until liquid is absorbed, stirring often. Add half a cup of broth (or hot water) at a time, stirring as often as you can stand to, until the rice is al dente. Add the remaining squash about 5 minutes before the rice is done - I added it earlier, because my squash was still firmer than I wanted it.
Finish by stirring in 2 Tbl fresh minced sage, 1 Tbl butter, 1.5 ounces grated parmesan (6 Tbl per my parmesan package), salt (I used more chicken base) and pepper to taste.
Makes 13 one-cup servings, if you don't nibble the squash as you cook. 1C = 240 calories, 8g fat (3g saturated, 3.5g monounsaturated), 38g carbs (3g fiber), 5g protein.
1 butternut squash, peeled with a vegetable peeler, cut into smallish dice. Makes about 8.5C of raw squash. (Original recipe uses 3.5C squash, and says a 2-pound squash should give you about 4.5 cups. My squash came out to 8.5 C, so that's what I used.)
3 Tbl olive oil
Fry in batches in a nonstick skillet, over medium-high heat, about 10 minutes per batch. Squash will be browned and tender, but not mushy. If you run out of oil, add a bit of water to the pan and cover for the remaining cooking time. Set aside.
Simmer the squash innards with 4C of chicken broth (I used a tablespoon of Better Than Bullion chicken base to 4C of water), strain, and return broth to heat to keep warm.
Melt 3 Tbl butter in a large pan. (I started in the same 12" skillet, and switched to a giant stockpot halfway through.) Sweat 2C (one medium) diced onion and 2 cloves of minced garlic over medium heat. Add 2C rice and fry for a few minutes.
Stir in 1.5C water and cook until absorbed. Stir in 3C chicken broth and about half the squash; cook until liquid is absorbed, stirring often. Add half a cup of broth (or hot water) at a time, stirring as often as you can stand to, until the rice is al dente. Add the remaining squash about 5 minutes before the rice is done - I added it earlier, because my squash was still firmer than I wanted it.
Finish by stirring in 2 Tbl fresh minced sage, 1 Tbl butter, 1.5 ounces grated parmesan (6 Tbl per my parmesan package), salt (I used more chicken base) and pepper to taste.
Makes 13 one-cup servings, if you don't nibble the squash as you cook. 1C = 240 calories, 8g fat (3g saturated, 3.5g monounsaturated), 38g carbs (3g fiber), 5g protein.
