Its that time of year where its pumpkin everything. That means it fall. I dont know about you, but I am tired of all the traditional fall dishes, and decieded the try some new dishes. This is a dish, that we are absolutely loving.
What I love about his dish is it can be served as a side dish, or a main dish if you wish to add more to it. The basic recipe is here below, but you can add things like chicken, broccoli,peas, pamesan meatballs etc. I encourage you to give this a try.
Serving 4 |Â Cook Time 35 min | Prep Time 20 min
INGREDIENTS
2 tbsp of butter
½ cup of diced onion
1 tbsp of white wine vinegar
5 cups of chicken stock
2 cups of butternut squash
Salt and pepper to taste
DIRECTIONS
First, cook your butternut squash by slicing it in half, core or remove the seeds. Place on a lined baking pan, face down. Place it in a preheated oven at 375 degrees for 30 minutes. Remove from oven and scoop out two cups of butternut squash and set is aside.
Next, melt butter in a saucepan over medium-high heat then add the onions and stir for 2 minutes until onion begins to soften, then stir in rice. Continue cooking and stirring until rice is glossy, careful not to burn the onion.
Third step, add two cups of chicken stock, and butternut squash then stir. Let the stock fully reduce or almost evaporate out of the pan. (remember timing is VERY important) Just as it is about evaporate, add white wine, let that reduce, then add the remaining chicken stock.
Fourth, Cook and stir until chicken stock has been absorbed into rice, 5 to 7 minutes. Finally, pour in remaining stock, and continue stirring until the orzo is creamy.
Â
I like serving this with parmesan cheese, or with sliced sage leaves depending on the season.