A seasonal dish featuring Butternut squash and walnuts. Perfect as a hearty side or filling enough for a main dish.
Course: Side or Main
1/2cuprough chopped walnuts
1tablespoonbutteror Earth Balance, melted
1/4teaspoonfreshly ground black pepper
2cups1/2 inch cubed, peeled, butternut squash
1tablespoonolive oil plus 1 teaspoon
4cupslow sodium vegetable broth
1cupfinely chopped onion
1 1/2cupsuncooked Arborio rice
1 1/2tablespoonsfresh thyme leaves
1/4teaspoonfreshly ground pepper
Preheat oven to 400 degrees.
Place the walnuts on a baking sheet and bake for 2-3 minutes. Watch the nuts closely as they burn easily. Combine the brown sugar and 1/4 teaspoon pepper, and a pinch of salt. Remove the nuts to a small bowl and drizzle with melted butter. Sprinkle the nuts with the brown sugar pepper mixture and toss to coat. Set aside.
Toss the squash with 1 tablespoon olive oil. Arrange the squash in a single layer on a jelly roll pan and bake for 20 minutes or until the squash is tender and lightly browned/caramelized on the bottom. Remove from the oven and set aside.
In a medium saucepan, bring the 4 cups of vegetable broth and 1/2 cup of water to a simmer. Do not boil but keep warm on low heat.
Heat a large skillet over medium heat. Add remaining 1 teaspoon olive oil and add the diced onion. Saute the onion for about 3 minutes or until just tender.
Add the minced garlic and saute for 30 seconds.
Add the uncooked rice and cook for 2 minutes stirring constantly.
Add the wine, stir constantly and cook for 1 minute or until the liquid is nearly absorbed.
Add the broth 1/2 cup at a time, stirring constantly until each portion of liquid is nearly absorbed before adding the next. This will take 20 minutes total.
Stir in the squash, thyme, lemon zest salt and pepper.