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Pasta - Rice - Risotto Baked w/Butternut Squash


Calories 383
Fat 7.8g
Carbs 73.7g
Protein 7.8g
Fiber 6.8g

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Rate this recipe 4.3/5 (3 Votes)


  • 4 (1)
  • 2 tablespoons extra-virgin olive oil (1 1/2 tsp)
  • 2 shallots, diced small (1 sm Shallot_
  • 2 garlic cloves, minced (1 sm Garlic)
  • 1 teaspoon fresh thyme, leaves (1/4 tsp)
  • 1 1/2 cups Arborio rice (3 Tbsp)
  • Coarse salt and ground pepper
  • 1/2 cup dry white wine (2 Tbsp)
  • 1 medium butternut squash (2 pounds), peeled and diced medium [4 cups] (1/2 lb = 1 Cup)
  • 4 cups low-sodium vegetable broth
  • 1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips (1 Cup)
  • Grated Parmesan, for serving


Servings 4
Preparation time 15mins
Cooking time 40mins


Step 1

1. Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.


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