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Roasted Butternut Squash Risotto {An Intro to Unprocessed Eating}

A few months ago, I came across a website that mentioned “Unprocessed” eating.  I’d never heard of unprocessed eating, but it sure sounded like something I was already a part of, or wanted to be a part of!  After more research, I discovered that October has been named the Month of Unprocessed Foods by a group of bloggers, led by Andrew of Eating Rules.  I visited Andrew’s site (as should you!), and came across the official definition of Unprocessed eating: you cook food using 100% natural ingredients and ingredients that you or someone else can make in the kitchen.  I was hooked!  We are already strict vegetarians and firm believers in a wholesome, all-natural diet, so I knew we would fit right in with the Unprocessed movement!

JF and I talked about it, and within a few minutes we had decided to go unprocessed for the entire month of October.  It wasn’t as easy as we thought it would be for the first few days.  My weekly menu planning got a bit harder since I could not longer rely on veggie meats or quick meatless dinner if we’re running late.  It’s turned out to be one of the best decisions we’ve made for our family, and we love it!  We have promised to stay unprocessed, allowing for the occasional sweet treat on the weekends.  I do have a sweets blog after all…where would we all be without sweets every now and then?!

It can be daunting to think about unprocessed meals, especially when you have guests coming for dinner!  As I have discovered, not everyone is into eating 100% natural ingredient-based dishes.  On days like these, it’s ok to use an unprocessed approach using healthy ingredients that taste delicious.  This is my favorite healthy recipe using fresh butternut squash.  If you’re not on the unprocessed diet, white rice is fine, but brown rice is ideal.  The risotto is creamy, satisfying, and oh so savory.  Your guests will love it!

{Stay tuned for my guest post over at Eating Rules coming up later this week: Unprocessed Entertaining with a perfectly sweet Apple Spice Cake!}

Ingredients:

  • 1 butternut squash, peeled and cut into small cubes
  • 4 tablespoons olive oil, divided
  • 1/2 stick unsalted butter
  • 2 teaspoons minced garlic
  • A few oregano leaves
  • 2-3 sage leaves
  • A few parsley leaves
  • 1-1/2 cups small-grain rice
  • 6 cups vegetable stock or water
  • 2 whole lemons, juiced
  • Salt and pepper, to taste
Instructions:
  • Preheat the oven to 400 degrees.
  • Place the butternut squash on a baking tray, and sprinkle with 2 tablespoons of olive oil and some salt and pepper.  Cook at 400 degrees for 30-40 minutes, or until the squash is tender.
  • In a medium saucepan over medium heat, start heating up the vegetable stock or water until is is hot, but not boiling.
  • Meanwhile, in a medium pot over medium heat, combine the butter, remaining 2 tablespoons olive oil, garlic, and herbs.  Cook for 2-3 minutes.
  • Add the rice.
  • Stir in a ladle of hot stock or water.  Let the rice absorb most of the liquid, then repeat, letting the rice absorb the liquid each time before adding more.
  • Once the rice has cooked, remove from heat, and add in the butternut squash.  Mash the squash into the rice with a fork.
  • Stir in the lemon juice and salt and pepper.
  • Let sit for 5 minutes, and enjoy!
Serves 4.  Original recipe by La Casa de Sweets.

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Comments (6)

  • Cassie//Bake Your Day 9 years ago Reply

    I discovered this blog and October unprocessed about a month ago. The idea is great and I’ve been trying to (mostly) follow it…for meals at least. I love it, just a good way of eating. This risotto is one of my favorites, I love butternut squash!

    lacasadesweets 9 years ago Reply

    You are so sweet!!! I’ll make this for you one day 🙂

  • Deb 9 years ago Reply

    This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!

  • […] Roasted Butternut Squash Risotto (La Casa de Sweets) […]

  • Christine 9 years ago Reply

    Hey Foodies, Jackie’s Risotto recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Invite fans to play: http://knapkins.com/guess_games/576?source=blog

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