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Roasted Butternut Squash Risotto (OLD)
Rini
Roasted butternut squash with cauliflower risotto and topped with a creamy mushroom sauce
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
35
minutes
mins
Total Time
55
minutes
mins
Course
Side Dish
Cuisine
American
Servings
3
people
Calories
543
kcal
Ingredients
1x
2x
3x
For the Creamy Mushroom Sauce
3
cups
Mushrooms
baby bella mushrooms and each cut into half
2
Tsp
Extra Virgin Olive Oil
2
cups
Coconut milk
I used lite version, but, regular will work too
2
Tbsp
All purpose flour
1
Tbsp
Garlic
shredded
1
tsp
Salt
1/4
tsp
Nutmeg Powder
1/4
tsp
Cinnomon Powder
3
leaves
Fresh Mint
For the Butternut Squash
1
Tbsp
Extra Virgin Olive OIl
2.5
cups
Butternut squash
cut into cubes
1/2
tsp
Salt
5
sprigs
Fresh Rosemary
3
leaves
Fresh Basil
1
tsp
Dried Oregano
For the Casserole
3
cups
Alexia's Cauliflower Risotto With Parmesan Cheese and Sea Salt
Instructions
To Roast The Butternut Squash
Preheat oven to 450 degrees
Lightly oil a casserole dish (I used a (affiliate link)
10.5 x 12" casserole dish
)
In a bowl, mix all the ingredients for the butternut squash
Layer the squash onto the casserole dish
Place the dish in the oven and roast for 25-30 minutes. When the onions are soft, remove from the oven and let it cool
Make the Mushroom Sauce While Butternut Squash are Roasting
Heat a pan on medium heat and add the oil after 30 seconds
Add the halved mushrooms and let them cook
When they have shrunk to half their size (about 5-7minutes), add the mint, spices and salt.
Continuing cooking until they turn crispy (about 7 minutes). Add the garlic and flour
Mix well, then, introduce the coconut milk slowly while stirring with the other hand
Cook for about 5-7 more minutes and then turn off the heat
To Make the Casserole
Remove the risotto from its bag and place it in a bowl. Mix well
When the casserole dish has cooled to touch, layer the risotto on the squash
Top with the mushroom sauce and place it in the oven
Bake for about another 15 minutes and turn off the oven. Keep it in the turned off oven for about 10 minutes
Remove and serve
Nutrition
Serving:
1
person
Calories:
543
kcal
Carbohydrates:
32
g
Protein:
10
g
Fat:
44.5
g
Saturated Fat:
31
g
Cholesterol:
15
mg
Sodium:
1602
mg
Potassium:
1257
mg
Fiber:
5
g
Sugar:
6
g
Vitamin A:
12430
IU
Vitamin C:
28.9
mg
Calcium:
893
mg
Iron:
6.7
mg
Keyword
cauliflower rice risotto casserole, risotto casseroles
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