Butternut Squash Risotto
Sweet and nutty butternut squash cooks with the rice, soaking up the broth until tender and toothsome in this rustic main dish.
Lori Zabka is a professional singer who transformed into a certified nutrition coach, professional personal trainer, and all-around wellness advocate. Check her out at LIfebyLoriz.com
Ingredients
- 2 acorn squash
- 2 tablespoons, divided organic olive oil
- 1 pound ground turkey or bison
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups arugula
- 1 tablespoon fresh thyme leaves
- 1/3 cup pomegranate seeds
- salt
- pepper
Preparation
1. Preheat oven to 425F and line a large baking sheet with parchment paper.
2. Cut each squash open, lengthwise, the scoop out the seeds/strings with a spoon, leaving a “bowl” in the center.
3. Brush the top of each squash half with olive oil and sprinkle lightly with sea salt, then place face down on prepared baking sheet, and roast for 25-30 minutes, or until top of the squash feels soft when you press on it.
4. While the squash roasts, prepare the stuffing. Heat a large skillet over med-hi heat and add ground turkey, onion, and salt, breaking up lumps with a wooden spoon to evenly brown. Add arugula, fresh herbs, pomegranate seeds, and salt and pepper to taste, cook 2 minutes.
5. Scoop the stuffing mixture into each squash, filling them evenly.Add cheese if desired. Broil 5 minutes or until nicely browned.
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