Recipes

Ingredients:

• 5 cups butternut squash cut into 1/2-inch cubes (about 1, 2-pound butternut squash, peeled, seeded, and cut into cubes)
• 2 tablespoons extra virgin olive oil, divided use
• 6 cups chicken broth (lower sodium if available)
• 2 cups leeks (white and pale green parts), rinsed very well and thinly sliced
• 2 cups medium-grain rice
• 1/2 cup dry white wine
• 1/2 cup whole milk or fat-free half-and-half
• 1/2 cup shredded Parmesan cheese (more for garnish optional)
• 2 tablespoons chopped fresh sage (available in most produce sections)

Preparation:

1. Preheat oven to 400 degrees and line a jellyroll pan with foil. Add the squash cubes and 1 tablespoon olive oil to medium bowl; toss well to coat the cubes. Spread them onto the prepared pan and bake until tender and lightly golden (about 40 minutes), stirring after 20 minutes.
2. While squash is baking, add the chicken broth to a medium saucepan and bring to a gentle boil. Reduce heat to simmer; cover to keep warm until needed.
3. Heat remaining tablespoon of olive oil in a large heavy saucepan over medium heat. Add the leeks and saute, stirring often, until soft and lightly brown (about 5 minutes). Add the dry rice and stir frequently for a minute. Pour in the wine and simmer, stirring constantly, until wine is absorbed (1 to 2 minutes). Reduce heat to low and add a cup of hot stock and simmer, stirring frequently, until absorbed (3-5 minutes). Add remaining stock, a cup at a time, each time allowing stock to be absorbed before adding more. Stir each time you add stock. Right about the time you've added the 6 cups of stock, the rice should just be tender and the mixture should look a little creamy.
4. Gently stir in the roasted squash cubes, the milk, Parmesan cheese and fresh sage and cook about a minute or two, just until everything is heated through. Add salt and pepper to taste if desired and serve each bowl with a sprinkling of shredded Parmesan cheese if desired.

Yield:
8 servings

Nutritional Information:
Per serving: 323 calories, 10.5 g protein, 53 g carbohydrate, 8 g fat, 3 g saturated fat, 13 mg cholesterol, 4.5 g fiber, 230 mg sodium. Calories from fat: 22%.

© 2007 Elaine Magee