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Rice Butternut Squash



From the kitchen of Brian Barkwell



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This goes great with pork.



Trim, peel & remove seeds from:

2 lbs butternut squash

Cut into 1" cubes.

Set aside.


Using a food processor, mince:

1 c onion, cut in 1" chunks

1 c carrot, cut in 1" chunks

1 c celery, cut in 1" chunks

Process until it's a fine textured paste.

Set aside.


In a large heavy saucepan, over medium heat:

3 Tbsp extra virgin olive oil

2 Tbsp butter

When the butter is melted, add the onion, celery & carrot mixture.

Add:

1/2 tsp kosher salt

Cook for about 5 minutes, stirring often.

It should dry out & just begin to stick.

Add:

5 c stock

Bring to a boil.

Add:

the prepared squash

2 c arborio rice

2 1/2 tsp kosher salt

Return to a boil.

Cover the pot with the lid.

Reduce heat to maintain a simmer.

Cook for 14 minutes or until the rice and squash are cooked and creamy.

Turn off the heat.


Add:

2 Tbsp butter, cut into pieces

Stir until incorporated.

Add:

1/2 c freshly grated Grana Padano or Parmigiano-Reggiano

Serve immediately in warmed pasta dishes, with additional grated cheese.







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This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
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stephanie@familyrecipesandmore.com