Easy // 30 mins // Generous 3 Quarts
Harvest Hero Shanna Battaglia shared a vegan & gluten free butternut squash mac & cheese recipe in the Hungry Harvest Recipe Club on Facebook. With a nod to that crowd pleaser, we offer up a risotto & a reminder on the best way to tackle winter squashes.
- 1 Butternut Squash
- 1 Onion, sliced
- 2 Tbs Coconut Oil or EVOO
- 2 Cloves Garlic, sliced
- 1 Can Coconut Milk (13.5 ounces)
- 1 Can Water
- Salt & Pepper
- 1 Tbs Dijon Mustard
- 1 1/2 Quarts Cooked Brown Rice Medley
- 2 Citrus, juice & zest
- Flavor Options
- Fresh Greens
- Green Peas
- 1 Tbs Curry Leaves
- 2 Tbs Nutritional Yeast
- Fresh Herbs: Thyme, Rosemary, Oregano
Winter Squash Hack: Never struggle w/ raw winter squashes. Always prep them this way: Place on a parchment lined baking sheet & put into a cold oven. Set the oven to 450. When the oven reaches temperature, turn off the oven & let the squash cool in the turned off oven. The cooled squash will be firm enough to hold its shape, but will be soft enough to cut with ease. Peel the squash & save the seeds if desired to roast.
Saute the onion in the oil over high heat until lightly caramelized, about 8 mins. Add the garlic and toss for a minute longer. Add the coconut milk, water, mustard & the nutritional yeast & curry leaves if using. Bring to a simmer. Add the rice, diced squash & fresh herbs. Stir well, cover & heat through. Taste after about 10 mins. Add in any additional flavorings (greens & peas) & the citrus juice & zest. I used orange & lime. When the squash & veggies are tender to your liking, the risotto is done.
Stuff peppers & other veggies w/ some left over risotto. Or add a little gf or wheat flour, or mashed potatoes & make croquettes. This also freezes well.