BUTTERNUT SQUASH VEGETARIAN RECIPES RECIPES
BUTTERNUT SQUASH PASTA RECIPES | BBC GOOD FOOD
Try our favourite butternut squash pasta recipes for warming, comforting dinners. Make an indulgent lasagne, a simple pasta bake or speedy supper
Provided by Georgina Kiely – Digital food editor, bbcgoodfood.com
Number Of Ingredients 1
BUTTERNUT SQUASH RISOTTO | SAINSBURY'S RECIPES
Stick this vegetarian butternut squash and pea risotto in the freezer so you always have supper to hand
Provided by Sainsbury's
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 8
Steps:
Heat the oil in a large pan. Add the butternut squash and cook for 5 mins, stirring over a medium heat. Add the onion and garlic and cook for a further 5 mins until the onion is translucent. Meanwhile make up 2 litres of stock using the stock cubes.
Add the rice and stir for 1 min to heat, then add a ladleful of stock and stir. Cook until the rice absorbs the stock before adding more, a ladleful at a time. Continue cooking for 10-15 mins, stirring, until the rice is almost cooked and all of the stock has been absorbed.
Stir in the peas and dill. Cool half the rice on a baking sheet and when cold put into a freezerproof container and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.
Cook the remaining rice for a further 4-5 mins until just tender. Season with freshly ground black pepper and serve. Top with parmesan shavings, if desired.
Nutrition Facts : Calories 299 calories, FatContent 2.6 grams, SaturatedFatContent 0.4 grams, SugarContent 8.0 grams, SodiumContent 100.0 milligrams salt, CarbohydrateContent 58.0 grams, FiberContent 5.2 grams, ProteinContent 8.5 grams
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BUTTERNUT SQUASH RISOTTO | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 40 minutes
Cuisine European
Calories 299 calories per serving
Heat the oil in a large pan. Add the butternut squash and cook for 5 mins, stirring over a medium heat. Add the onion and garlic and cook for a further 5 mins until the onion is translucent. Meanwhile make up 2 litres of stock using the stock cubes.
Add the rice and stir for 1 min to heat, then add a ladleful of stock and stir. Cook until the rice absorbs the stock before adding more, a ladleful at a time. Continue cooking for 10-15 mins, stirring, until the rice is almost cooked and all of the stock has been absorbed.
Stir in the peas and dill. Cool half the rice on a baking sheet and when cold put into a freezerproof container and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.
Cook the remaining rice for a further 4-5 mins until just tender. Season with freshly ground black pepper and serve. Top with parmesan shavings, if desired.
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ROASTED BUTTERNUT SQUASH RECIPE | ROBIN MILLER | FOOD NET…
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Reviews 3.3
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Category side-dish
- Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.
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