Curried Butternut Squash Risotto

Name: Curried Butternut Squash Risotto
Ingredients: 2 tablespoons shelled raw, unsalted pistachios; 2 tablespoons unsweetened coconut flakes; 1 small (8 ounces) butternut squash, cut in half, seeds removed; Kosher or sea salt; Freshly ground black pepper; 2 teaspoons extra-virgin olive oil; About 2 cups low-sodium vegetable broth; 1/2 teaspoon curry powder; 1 large shallot lobe, coarsely chopped; 1 plump clove garlic, coarsely chopped; 1/3 cup Arborio or other risotto rice; 1 teaspoon unsalted butter

December 14, 2011

This recipe was inspired by my discovery of single-serving-size butternut squash the size of hand weights at my local farmers’ markets. Roasted butternut squash is a great thing to have on hand for use in various other dishes, though, so feel free to roast a larger one and use 1/2 cup of the flesh here, refrigerating the rest for up to a week or freezing for several months in an airtight container.

Recipe notes

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