Thursday, October 6, 2011

Butternut Squash Risotto

Have you ever had trouble cutting a butternut squash? I learned a nifty little trick about a week ago. Pierce the squash with a fork and microwave for 5 minutes, turning half-way through. The squash should cut and seed a lot more easily.

serves 8 ( 6 points + )

  • 3 c. , ½ " cubed peeled butternut squash, divided
  • 3-½ c. fat-free chicken broth
  • 2 c. uncooked Arborio rice
  • salt to taste
  • 6 slices Oscar Mayer fully cooked bacon ( cooked crisp)
  • parsley

Combine 2 c. squash and 2-½ c. water in a saucepan. Boil until squash is tender. Place mixture in a food processor and process until smooth. Return to saucepan and stir in broth. Bring to a simmer and reserve
¼ c. squash mixture.
Heat a large Dutch oven over medium heat. Coat with cooking spray. Add rice and cook for 2 minutes, stirring constantly. Stir in remaining 1 c. cubed squash, 2-½ c. squash mixture and salt to taste. Cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Turn heat to low and add remaining squash mixture 1 cup at a time, stirring until each cup is absorbed before adding the next cup. Remove from heat; stir in reserved ¼ c. squash mixture. Top with parsley and bacon.

adapted from "Cooking Light"


  1. I am new to your blog, and love it! Your recipes look amazing. I made the balsamic flank steak and it was delicious, my family thought so too! Are your recipes using WW points plus system (the new one) or are the figured with the old version?

  2. Michelle,
    The recipes are figured with the new points plus system, but there are still some old recipes that I am converting to the new system. If the recipe is old, it will not say points +.
    I am glad you like the blog. Thank you!

  3. I love Butternut Squash, can't wait to try this tonight! Thanks!

  4. I had the pleasure of being served this and it was very yummy!!! Thanks "pointless meals!"

    Katie J.

  5. This is great! Thanks so much for creating this site. It is so helpful.


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