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A creamy delicious take on a favorite. Butternut Squash Risotto, with tangy Gruyère and chunks of walnuts.
Preheat your oven to 350°F and prepare squash for roasting. Drizzle 1 tablespoon of olive oil over the squash and cook for 1 hour. Once cooked, remove the cooked squash from its skin and mash or puree (depending on your preferred texture).
Heat broth over medium heat. Sautée diced onion and minced garlic over medium heat in 1 tablespoon of olive oil for 5 minutes or until translucent. Add arborio rice and remaining 1 tablespoon of olive oil and cook in the pan for 2 minutes.
Add broth 1 cup at a time, stirring often, until all liquids have absorbed. After all the broth has been added, add dry white wine. After this is absorbed, remove from the heat and fold in shredded Gruyère cheese and the roasted squash. Salt and pepper to taste.
Fold in 1 cup walnuts. Serve, garnishing with remaining 1/2 cup chopped walnuts.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!