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Roasted Butternut Squash Risotto

Saturday, 28 March 2015 00:00  by Jeremy C.

This beautiful dish is a great take on creamy risotto that uses brown rice and butternut squash with a selection of spices and herbs to add a flavorful finish. Packed with vitamins and minerals both butternut squash and brown rice are a great way to support good mental health. Butternut squash is a good source of Vitamin C, which is essential in the production of several mood-enhancing neurotransmitters, including dopamine. Brown rice contains a great deal of potassium, which is essential to a healthy mind and can help fight off anxiety and stress, both of which are detrimental to the body. Not only does this dish support good mental health, it is a great way to add color and flavor to any meal.

Ingredients:

  • 2 large butternut squash
  • 3/4 of a cup of brown rice
  • 2 tablespoons of nutritional yeast
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of tahini
  • a handful of fresh parsley
  • 2 teaspoons of paprika
  • 1 teaspoon of cumin
  • 1 lemon
  • olive oil
  • salt and pepper to taste

Directions:

Start by cooking the rice per the package directions, this will take about forty-five minutes. Once you put the rice in the pot with the boiling water add the salt, a drizzling of apple cider vinegar and a sprinkling of dried herbs to add some flavor. You may have to add more boiling water if the rice starts to stick to the pot.

While the rice cooks, chop the squash into bite-sized squares, cutting off the skin as you go. Then place the squares onto a baking tray and drizzle with olive oil, paprika, cumin, salt and pepper. Bake this at 375F for about 20-30 minutes, until the cubes are perfectly soft and delicious. Roasting the squash concentrates the flavors, making it much more delicious than if it was steamed.

Then put three quarters of the squash into a food processor with about a quarter of a cup of water plus the nutritional yeast, apple cider vinegar, tahini, salt and lemon juice. Blend until a smooth creamy consistency forms.

Once the rice is about 5 minutes away from being cooked, and there is very little to no water left, stir in the creamy squash mix. Then add the remaining pieces of squash and a handful of finely chopped parsley.

Serves 2

Adapted from deliciouslyella.com

Last modified on Saturday, 28 March 2015 20:28

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