Utilizing slices of Tillamook’s sharp cheddar cheese, this hearty risotto is stuffed inside some halved butternut squash and baked to perfection. Learn on for the recipe.
This Risotto Stuffs Butternut Squash combines candy and savory with golden raisins and sage, and is mixed with Tillamook Sharp Cheddar Cheese Shreds for the proper fruit dinner.
Course:
Primary proceedings
Recipe:
US
Key phrases:
Stuffed Butternut Squash
serving: 4
For butternut squash halves
-
2
Butternut squash
Halve and fry (see instructions under)
For Golden Raisin and Sage Risotto
- ● 4 cups rooster broth
- ● 2 cups risotto
- ● 1 teaspoon minced garlic
- ● 2 TBSP Tillamook unsalted butter
-
● 1 and 1 ½ cups Tillamook sharp cheddar cheese slices
separate - ● ½ cup golden raisins
-
● 3 slices of thickly sliced bacon
Cooked and sliced -
● 4 leaves of contemporary sage
torn -
● Roasted Butternut Squash from Holy Boat
(see instructions under) - ● Salt and pepper to style
For butternut squash halves
-
Preheat your oven to 425°F and line a baking sheet with aluminum foil.
-
Fastidiously lower your butternut squash in half and place the seeds on high of the baking sheet. Place within the preheated oven and roast for 25 minutes. Begin your risotto whereas the butternut squash cooks (instructions under).
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After Quarter-hour, take away the squashes and invert them onto the baking sheet. Place again within the oven to proceed roasting for a further 10-Quarter-hour or till the meat is tender.
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Take away from the oven and scoop out the seeds with a slotted spoon. Take a bowl and scoop out the butternut squash leaving about ¾ inch of butternut squash flesh inside to offer a agency base for the risotto to take a seat on.
For Golden Raisin and Sage Risotto
-
Deliver 4 cups of rooster broth to a boil in a deep pan over excessive warmth. As soon as boiling, add your risotto, carry the combination again to a boil and scale back to a simmer. Simmer for 25 minutes.
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When the risotto is completed, fluff with a fork and instantly add your minced garlic, butter and 1 ½ cups of Tillamook Sharp Cheddar Cheese Shreds. Stir with a wood spoon till the cheese is melted and mixed.
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As soon as the cheese has melted, add your raisins, bacon, sage and butternut squash and gently stir to mix.
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Utilizing a steel spoon, stuff half of your butternut squash with the risotto combination and high with extra Tillamook sharp cheddar cheese shreds. Repeat till all 4 halves are stuffed and topped with cheese.
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Cut back the oven temperature to 375°F and place the butternut squash within the middle of the oven till the cheese begins to soften on high.
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Let cool for five minutes earlier than serving.
Watch out to not overcook your butternut squash throughout the preliminary roasting stage to make sure a agency base to your risotto. The risotto with butternut squash was scrumptious by itself, however for a enjoyable twist when serving it, I made a decision to make use of the remaining half of the squash when it was plated.
