Best 3 Creamy Parmesan Rice Butternut Squash Recipes
Indulge in a creamy and comforting culinary experience with our delectable Creamy Parmesan Rice with Butternut Squash recipe. This dish presents a delightful combination of flavors and textures that will tantalize your taste buds. Succulent butternut squash roasted to perfection blends harmoniously with Arborio rice cooked in a creamy Parmesan sauce, creating a symphony of autumn flavors. As you savor each bite, the rich and nutty Parmesan mingles with the natural sweetness of the squash, complemented by a hint of garlic and fresh herbs.
Accompanying this main course is a collection of equally enticing recipes to complete your meal. For a refreshing and vibrant side, try the vibrant Shaved Brussels Sprouts Salad with Pomegranate Dressing, where crisp Brussels sprouts, sweet pomegranate arils, and a tangy dressing create a symphony of flavors. If you're craving a wholesome and satisfying soup, the hearty Roasted Butternut Squash Soup with Bacon and Sage offers a velvety texture and a smoky bacon flavor that perfectly complements the sweetness of the squash. And for a sweet ending, indulge in the delectable Pumpkin Pie Bars with Gingersnap Crust, where a creamy pumpkin filling rests atop a buttery gingersnap crust, creating a dessert that is both comforting and festive. Embark on a culinary journey with our carefully curated recipes and create a memorable dining experience.
PARMESAN BUTTERNUT SQUASH
Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share. Using the microwave cuts down on long roasting time. -Jackie O'Callaghan, West Lafayette, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.
Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 168mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
BUTTERNUT SQUASH RISOTTO
If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.
Provided by Andrea Longo Policella
Categories Main Dish Recipes Rice Risotto Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
- Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
- Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 57.1 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 978.8 mg, Sugar 3 g
PARMESAN-ROASTED BUTTERNUT SQUASH
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
Provided by Maggie Ruggiero
Categories Gourmet Thanksgiving Fall Dinner Side Vegetarian Parmesan Butternut Squash Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Milk/Cream
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F with rack in middle.
- Toss squash with cream, sage, 1 teaspoon salt, and ¼ teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
- Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
- Cooks note: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If you're making this entire menu, squash can be roasted at same time as mushroom and farro pie. Use upper and lower thirds of oven, switching position halfway through.
Tips:
- Choose the right rice: Arborio or Carnaroli rice are the best choices for risotto, as they have a high starch content that helps create a creamy texture. Avoid using long-grain rice, as it will not produce the same creamy texture.
- Toast the rice: Toasting the rice in a little olive oil before adding the liquid helps to release the flavors and create a more complex flavor profile.
- Use a good quality broth: The broth is the foundation of the risotto, so it's important to use a good quality broth. You can use chicken, vegetable, or mushroom broth, depending on your preference.
- Add the liquid gradually: Add the liquid to the rice gradually, allowing the rice to absorb the liquid before adding more. This will help to create a creamy texture and prevent the rice from becoming too mushy.
- Stir constantly: Stirring the risotto constantly helps to prevent the rice from sticking to the bottom of the pan and also helps to create a creamy texture.
- Cook until the rice is al dente: The rice should be cooked until it is al dente, or slightly firm to the bite. Overcooked rice will be mushy and unpleasant.
- Add the cheese and butter at the end: Once the rice is cooked, stir in the Parmesan cheese and butter. This will help to create a rich and creamy sauce.
- Serve immediately: Risotto is best served immediately after it is cooked. Leftover risotto can be reheated, but it will not be as creamy as when it was first made.
Conclusion:
Risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover vegetables and it can be easily customized to your liking. With a little practice, you can make a perfect risotto that will impress your friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
