No rice Risotto

Thanks again to the D&C for another recipe I must try.  You can find the full article here:
http://www.democratandchronicle.com/apps/pbcs.dll/article?AID=2011110040312

Risotto-Style Butternut Squash

Any dry, non-stringy winter squash variety will work, such as Hubbard, buttercup, kabocha, red kuri or cooking pumpkins. Avoid acorn, delicata or spaghetti squashes as they are too wet and won't absorb enough stock.

1 large or 2 medium butternut squashes, peeled and seeded and cut in to chunks
1 cup chicken or mushroom stock
½ to 1 cup whole milk
1 tablespoon olive oil
1 tablespoon butter
1 large onion, diced
1 teaspoon grated lemon zest (optional)
¼ cup loosely packed chopped fresh sage
Grated Parmesan cheese for garnish


Put squash chunks into food processor, filling the bowl about half full. Process until squash is in tiny bits the size of rice, but don't worry if there are a few slightly larger pieces. They will cook through. Continue to process until you have about 6 cups of riced squash. Set aside.

In a microwave-proof bowl or measuring cup, heat broth and milk in the microwave until hot. Set the hot liquid near the stove and have a small ladle ready.

Heat oil and butter over medium-high heat in a large heavy-bottom skillet or Dutch oven. Sautee onion until it softens and becomes translucent, about five minutes. Add the squash and stir and cook for another five minutes.

Begin to ladle in the hot broth slowly over the squash, stirring constantly, and adding more broth as the liquid is absorbed. Continue to do this until the squash no longer absorbs any more liquid and the texture of the squash is tender but not mushy. This should only take 8 to 10 minutes. If the squash gets dry before it is cooked through and you have used all the milk and broth, add, add a tablespoon or two of water.

Stir in the zest and sage. Season to taste with salt and pepper.

Serve with Parmesan cheese on the side or sprinkled over the top.

Makes about 8 generous servings.