The Adventures of Spaghetti, Butternut and Acorn Squash - Part 2

In my excitement over the beginning of the squash season, I decided to buy a pound and a half of pre-cut butternut squash. I definitely overestimated my squash needs, but now I get to make Lauren and Mary's Pumpkin-Butternut Squash Risotto! They served it at their fall-themed theme meal, along with roasted acorn squash and a pork stew. Everything was delicious, and since I only got to try a bite of the risotto, I was excited to make it for my self with the scaled-down version of the recipe. Unfortunately, mass-produced meals don't scale down well, so there was some guess work involved. It definitely tasted different from the original meal, but I thought it benefited from a dash of salt. 
Ingredients:
How can you beat this 300 calorie lunch with 8 grams of fiber?
1/2 lb butternut squash, peeled and cubed
5 fl oz pumpkin, pureed
2/3 cup, onion, coarsely chopped
1 cup arborio rice
4 3/4 cups water
1 Tbsp vegetable broth
2 Tbsp parmesan cheese, grated
2 Tbsp basil leaves
1/2 oz cream cheese
black pepper, to taste
Directions:
1. Heat oven to 400 degrees F.
2. Combine broth, rice, water, butternut squash, pumpkin puree, and onion in a baking dish. Add pepper, stir.
3. Cover with foil and bake, stirring occasionally especially towards the end, until water is absorbed and rice is puffed, about 45-50 minutes. (My oven took over an hour, but it is cheap and old).
4. Remove from oven, stir in parmesan cheese, cream cheese and basil. Serve.
Allergens: Milk
Nutrition: 293 calories, 3 g fat, 2 g saturated fat, 8 mg cholesterol, 103 mg sodium, 394 mg potassium, 65 g carbohydrates, 8 g fiber, 2 g sugar, 7 g protein, 267% vitamin A, 26% vitamin C, 10% calcium, 8% iron

9:30 pm Update: We finally found the original recipe this was based on from Aida Mollenkamp. The biggest difference is that she uses only broth, and I used mostly water. Oops. http://www.cookingchanneltv.com/recipes/aida-mollenkamp/creamy-baked-pumpkin-risotto-recipe/index.html

Comments

Post a Comment

Popular posts from this blog

Image
In my search for easy recipes, I ended up on quite a few emailing lists - Better Homes & Gardens, Food Network, Tastebook all have the privilege of spamming me. At work today, I was browsing through recipes for "Crisp Summer Salads" and I was shocked at what passed for a salad. The first "salad" - The Layered Spinach and Pot Sticker Salad - on the list included potstickers, strawberries and strawberry jam as ingredients. Then to add insult to injury, they tell you to whip up a recipe of " Spiced Chips ". As is frozen chicken pot stickers weren't unhealthy enough. It isn't a salad just because it has spinach! Next is the Southern Cobb Salad , and to it's credit, it looks like a salad. However, I don't even want to think about what constitutes the " cheese dressing ". I'm terribly confused by the Smoked Salmon and Melon Salad . I guess it counts as fruit salad, but why I would mix salmon with cantaloupe, honeydew and blueber
Read more

Eat This Not That Part I

Image
I recently saw a copy of the book, Eat This Not That , and I thought it was a cool idea, so I am starting my own version with products I use at home rather than at restaurants. First on my list is Eat ReddiWhip not Cool Whip. Cool whip is delicious, especially when frozen, but it was not until I bought some for myself to go with strawberries that I realized how horribly fake it is. According to Dietfacts.com, they include: INGREDIENTS:WATER, CORN SYRUP, HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNEL OILS), HIGH FRUCTOSE CORN SYRUP, LESS THAN 2% OF SODIUM CASEINATE (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, MODIFIED FOOD STARCH, XANTHAN AND GUAR GUMS, POLYSORBATE 60, POLYSORBATE 65, SORBITAN MONOSTEARATE, SODIUM HYDROXIDE, BETA CAROTENE (COLOR). So, they don't actually have any milk in them, they have less than 2% of one milk derivative and a bunch of additives to maintain freshness and composition. We all know hydrogenated oils and high fructose corn syrup are bad for us, an
Read more

Recipe Re-do: Morning Glory Muffins

 I have a busy week ahead with early start times and lots of demands at work. I have been stressing for days about what breakfast food I can grab and run out the door to make my 7 am start time. Today, I decided to re-make these delicious morning glory muffins, with a few adaptations. I love that these recipes has so many fruits and vegetables, but how many servings does each one have really? Let me break it down... 1 apple - 1 serving 1/2 cup applesauce - .5 serving 3/4 cup raisins - 3.8 servings 6 carrots - 12 servings 8 oz pineapple - 1.4 servings / 18.7 servings per recipe, .6 servings per muffin So, if I have two muffins for breakfast, I'm getting > 1 servings of my fruits and vegetables for the day. It's not great, not terrible. As I said before, I do want to figure out how to add more protein to this - maybe next time I can add some flax seeds or something. Ingredients 1/2 cup spelt flour 1 cup whole wheat pastry flour ½ cups sprouted wheat flour ¾ cup almond flour 1
Read more