You can use fresh or frozen butternut squash to make this risotto. Reviewers recommend cooking the butternut squash first so ...

1. Make the Risotto: Position a rack in the lower third of the oven and preheat it to 375°F. Place 2 tablespoons (30g) of the olive oil on a baking sheet and spread it around to coat the tray evenly.

1. Prepare sauce and greens ahead of time and hold warm. Have risotto in progress when you begin to cook the chops. 2. Fire up the grill or heat a grill skillet. Preheat oven to 425°. 3. Lightly oil ...

We believe that cooking is an important piece of the wellness puzzle and that everyone can make magic (or at least some avo toast) happen in the kitchen. Sometimes, you just need someone to show you ...

Your jack-o’-lanterns might be decomposing outside, but unless you carved the butternut squash, too, your winter squashes are likely doing what they do best: waiting patiently on your countertop to be ...

Classic Italian risotto gets a fresh fall twist with the addition of naturally sweet butternut squash and earthy mushrooms. Preheat oven to 400º. Toss butternut squash with 2 Tbsp. olive oil and ½ tsp ...

Warm, creamy risotto is a carb lover’s dream. While it may be an ideal cold weather comfort food, though, lots of salt and rich dairy may leave you feeling bloated and uncomfortable when the meal is ...

1. In a large, heavy saucepan, Dutch oven or skillet, heat the olive oil over medium-high heat. Add the squash and sauté for about 3 minutes or until almost soft. Then add the mushrooms, shallots and ...

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