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Butternut Squash Risotto

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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Prick squash in several places, set in shallow baking dish; bake at 350 °F for 50 minutes or until tender. Cool slightly; peel, remove seeds and strings from center and cut into ½-inch cubes. Set aside.
  2. Melt butter in large saucepan over medium-high heat.
  3. Add onion; cook until onion begins to brown, about 4 to 5 minutes.
  4. Add rice and sage; stir 1 to 2 minutes.
  5. Add nutmeg, cayenne pepper, squash and broth. Cover and cook 10 minutes. Stir; reduce heat to medium-low, cover and cook until rice is tender and mixture has a creamy consistency, about 10 to 12 minutes. Remove from heat; stir in cheese. Serve immediately.

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