BUTTERNUT SQUASH RISOTTO

If you're looking to switch up your boring weekly meal rotation, this recipe is guaranteed to get your taste buds going again!

INGREDIENTS:

• 1 butternut squash, cut into 1 inch cubes

• 1 cup Arborio rice

• 2 1/2 cups chicken broth

• 3/4 cup white cooking wine

• 2 tbsp butter

• 2 tbsp minced garlic

• Thyme for garnish

• Salt and pepper

*optional garnish: sprinkle of parmesan cheese

DIRECTIONS:

1. Preheat oven to 400 degrees. Bake the cubed squash for about 25 minutes then mash with a fork. (It should resemble a mashed potato texture). Season with salt and pepper.

2. In a separate saucepan heat chicken broth until warmed.

3. In a large, deep skillet, melt butter over medium-high heat. Toast rice and garlic until lightly browned.

4. Add white cooking wine and stir until liquid is absorbed.

5. Add squash and stir, then add the warmed chicken broth one cup at a time. Wait until all liquid is absorbed before adding the next cup. Once all the liquid is added, it should resemble a creamy consistency.

Garnish with fresh thyme and parmesan cheese!