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–+ servings

Roasted Butternut Squash Risotto (Microwave)

bakingwithnessa
This creamy risotto made with roasted butternut squash is so delightful! The perfect meal for Fall to share and enjoy!
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Prep Time 10 minutes
Bake Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Italian
Servings 8

Equipment

Large Bonmat™
Baking Sheet (L)
Round (L) Flexipan®
Octagonal Bonmat™
Santoku Chef Knife
Snap and Peel Trio
Eco-Chop
Mini Spatulas
Spatula
Signature Spatula
Mixing Bowl
Garlic Oil
Garlic and Chives
Lavender Salt Mill
Pepper Mill

Ingredients
 

ROASTED BUTTERNUT SQUASH

  • 1 butternut squash (Peeled | Cut into 1 inch / 3cm cubes)
  • 2 Tbsp (30 g) roasted garlic oil
  • 1 Tbsp (20 g) Maple syrup
  • Lavender Salt
  • Pepper Mill (Timut Pepper is Best!)

STEP 1

  • 2 Tbsp (30 g) butter

STEP 2

  • 2 shallot bulb (Finely Chopped)
  • 1 1/4 cups (250 g) Arborio rice

STEP 3

  • 2 1/4 cups (530 g) vegetable stock

STEP 4

  • 1 cup (255 g) butternut squash (Mashed | Previously Roasted)

STEP 5

  • 4 oz (115 g) mascarpone cheese (At Room Temperature )

STEP 6

  • 1/4 cup (25 g) Grated Parmesan
  • 1 Tbsp (8 g) Roasted Garlic and Chive Herb blend
  • 1/4 tsp (0.03 g) Mediterranean Herbs
  • Lavender Salt
  • Pepper Mill (Timut Pepper is best!)
  • 2 cups (410 g) butternut squash (Cubbed | Previously Roasted)

Instructions
 

ROASTED BUTTERNUT SQUASH

  • Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Preheat oven to 400F/200C.
  • Peel your butternut squash, and cut into 1"/3cm cubes. Transfer the pieces to your Bonmat™. Add the Roasted Garlic Olive Oil and maple syrup. Season with Salt and Pepper (to taste). Toss to coat.
  • Roast for 30 minutes at 400F/200C, turning once. (Every oven heats differently, monitor your squash from 18min). It is ready when the butternut squash pieces are fork tender. Once your Roasted Butternut Squash is out of the oven, mash one cup worth of squash and let cool down the rest directly on your Bonmat™.

STEP 1

STEP 2

  • Peel and cut your shallots into quarters and transfer it directly into your Eco Chop. Give it a few pulls to chop it to your liking. Set aside.
  • Carefully remove the Octagonal Bonmat. Add the Arborio rice and chopped shallots. Mix, then cover with Octagonal Bonmat and microwave for 3 minutes.

STEP 3

  • Carefully remove the Octagonal Bonmat from your Flexipan®. Stir in the vegetable stock. Cover with Octagonal Bonmat and microwave for 8 minutes.

STEP 4

  • Then, mix in the mashed butternut squash. Microwave on high for 8 minutes uncovered.

STEP 5

  • Stir in the mascarpone cheese. Microwave on high for 2 more minutes, or until the rice is cooked.

STEP 6

Special Notes

Nutrition

Nutrition Facts
Roasted Butternut Squash Risotto (Microwave)
Amount Per Serving
Calories 327 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 24mg8%
Sodium 357mg16%
Potassium 576mg16%
Carbohydrates 46g15%
Fiber 4g17%
Sugar 6g7%
Protein 6g12%
Vitamin A 16021IU320%
Vitamin C 31mg38%
Calcium 135mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bon cook, creamy butternut squash risotto, easy microwave risotto, flexipan, guy demarle, roasted butternut squash, silicone bakeware, silicone molds, silpat
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