...or "What the Heck Do You Do With a Giant Butternut Squash?"... probably a more appropriate title...
I got a little enthusiastic at the Farmer's Market this past weekend and decided to purchase the most giant butternut squash I could get my hands on. I should've known when I was dragging it, my other veggies, and my 24 pounds of toddler back to the car that maybe I might have over done it a little bit.
Needless to say, I didn't use the entire thing. Yes, ladies and gents, I'm a squash waster. It's official. I did use most of it in this delicious recipe, however...
For those that count, this recipe is 5 points per serving...
Creamy Orzo Risotto with Butternut Squash
1 spray cooking spray
2 cups butternut squash, cut into small cubes
1/2 tsp olive oil
1/2 Tbsp unsalted butter
1 cup uncooked orzo
1 1/2 cup water
1 cup chicken broth (you could always use veggie broth too)
1 tsp thyme, fresh
2 Tbsp fat-free half-and-half
1/3 cup grated Parmesan cheese
salt and pepper to taste
Preheat oven to 425F. Coat a small baking sheet with cooking spray.
In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth, and thyme; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
Stir in half-and-half, cheese, and roasted squash. Season well with salt and pepper; serve.
Yields about 3/4 cup per serving.
This was so amazingly delicious. It seemed so cheesy and creamy even though there wasn't much of either in the recipe. I highly recommend this dish - I think it might just become one of our fall season dinner jams!