Roasted Butternut Squash and Sage Risotto Adding yogurt makes this Italian dish even more creamy and delicious than usual. Ingredients2 cups butternut squash, diced (1/4" cubes)6 tbs. olive oil, divided1 cup onion, finely diced2 cups uncooked rice (arborio)2 cups dry white wine4 cups vegetable or chicken stock2 cups Stonyfield Farm fat free plain yogurt10-2 large sage leaves1 cup Parmesan cheese, grated, divided useSalt and pepper to tasteDirectionsPreheat oven to 350. Toss butternut squash cubes with 1 tablespoon of olive oil salt and pepper to taste. Roast for 15 minutes. Remove from oven and set aside. Over medium heat, sauté onions with remaining 5 tablespoons of olive oil for 3 minutes. Add rice stirring continuously for 2 minutes. Stir in 1 cup of white wine and continue cooking and stirring until wine is absorbed. Add 1 cup of broth stirring until absorbed. Gradually stir in the remaining wine and broth alternating until all liquid is absorbed. Gradually add roasted squash, yogurt, sage and 1/2 cup of Parmesan cheese gently stirring until well mixed. Remove from heat, cover for 5 minutes. Garnish with remaining Parmesan Cheese. This dish goes great with our Cumin Seared Scallops with Tomato Cilantro Drizzle Yields6 ServingsNutrition FactsCalories 560; Calories from Fat 180; Total Fat 20g; Saturated Fat 4.5g; Trans Fat 0g; Cholesterol 10mg; Sodium 350g; Total Carbohydrates 69g; Fiber 5g; Sugars 9g; Protein 15g
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