BUTTERNUT SQUASH: CREAMY CASHEW "RISOTTO" WITH BUTTERNUT SQUASH

By blum099

Serves 6
Make a dairy-free risotto-style rice dish with the use of puréed cashews. By soaking overnight, the cashews soften and create a rich and creamy sauce that transforms frozen rice into a delicious meal. If you like fresh horseradish, grate some over the top just before serving for a punch of flavor.


PER SERVING:300 calories (110 from fat), 12g total fat, 2g saturated fat, 0mg cholesterol, 250mg sodium, 42g carbohydrate (5g dietary fiber, 6g sugar), 9g protein

Ingredients

• 1 cup raw cashews
• 2 1/2 cups 1/2-inch cubes peeled butternut squash
• 1 1/2 cup unsweetened soymilk, almondmilk or ricemilk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 3/4 cup low-sodium vegetable broth
• 1 (20 ounce) package 365 Everyday Value frozen Organic Brown Rice
• 1/4 cup finely chopped parsley
• 2 tablespoons minced fresh sage
• 1/4 teaspoon ground black pepper

Preparation

Step 1

Soak cashews in enough water to cover for a couple of hours or overnight. Drain.

Bring a large pot of water to a boil. Add squash and cook 4 to 5 minutes or until just fork-tender. With a slotted spoon, remove 1 cup squash cubes and set aside. Continue to cook remaining squash 5 minutes longer or until very soft. Drain.

In a blender, purée soaked cashews, very soft squash, soymilk, cinnamon and salt.

Meanwhile, heat a large high-sided skillet over medium heat until hot. Add onion and garlic; cook about 5 minutes or until beginning to brown and stick to the skillet. Stir in vegetable broth, fork-tender squash and frozen brown rice. Cook 2 minutes, stirring frequently. Stir in cashew mixture, parsley and sage; reduce heat to medium-low. Simmer 6 to 8 minutes or until mixture thickens and sauce reduces in volume, stirring frequently. Remove from heat and stir in black pepper.