RICE & BUTTERNUT SQUASH - LIDIA BASTIANICH RECIPE - (3.8/5)
Provided by á-896
Number Of Ingredients 12
Steps:
- Trim, peel, and remove the seeds from the squash. Cut it into 1/2-inch cubes. You should have about 4 cups. Using a food processor, mince the onion, carrot and celery chunks to a fine-textured paste (pestata). Put the olive oil and butter in the saucepan set over medium heat. When the butter is melted, scrape in the pestata and season with 1/2 teaspoon of salt. Cook for about 5 minutes, stirring it around the bottom of the pan, until it has dried out and just begins to stick. Pour in the hot water or stock and bring to a boil. Drop in the squash, then all of the rice, stirring, and remaining salt. Return the liquid to a boil, cover the pan and reduce the heat to keep the rice bubbling gently. Cook for about 14 minutes, or until the rice and squash are cooked and the consistency is creamy. Turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated. Stir in the grated cheese, spoon rice into warm pasta bowls, and served immediately, passing additional grated cheese at the table. From Lidia Cooks from the Heart of Italy by Lidia Bastianich Nutrition facts per serving: 405 calories, 10 g fat, 5 g saturated fat, 21 mg cholesterol, 71 g carbohydrates, 9 g protein, 1,144 mg sodium, 5 g fiber
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Ol school
school.ol28@gmail.comI've been making this recipe for years, and it's always a favorite. It's the perfect comfort food.
Ubaid Khang
khang_ubaid90@hotmail.frThis is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Runako Mudyiwa
m.runako@gmail.comI love that this recipe is so versatile. You can add different vegetables, herbs, and spices to taste.
Tanvir Tanoli
tanolit69@yahoo.comThis dish is a great way to use up leftover rice and butternut squash.
Ibrar killer
killer_i97@gmail.comI'm not a great cook, but this recipe was so easy to follow. I was really impressed with how it turned out.
Osmankhan Mim
o.mim@aol.comThis recipe is so easy to make, and it's a great way to get your kids to eat their vegetables.
Shelbi Dawe
dawe-shelbi3@gmail.comI made this for a potluck and it was a huge success. Everyone loved it!
vinod kumar J
v_j@yahoo.comThis is the perfect fall dish. It's hearty and comforting, and the butternut squash adds a touch of sweetness.
Waseem Hashmi
waseem.h@hotmail.comI'm not usually a fan of butternut squash, but this recipe changed my mind. It's so creamy and delicious.
mustufa momin
momin-m@gmail.comThis recipe is a keeper! It's easy to make and always a hit with my guests.
Muhammad Ahmad cheena
m@hotmail.comThis dish is so flavorful and comforting. I especially love the crispy bits of butternut squash.
C/raxmaan Aadan
c_a@aol.comI love how versatile this recipe is. I've made it with different types of rice and squash, and it's always delicious. It's a great way to use up leftover rice, too.
Ellana Petty
p_e3@gmail.comThis was my first time making rice with butternut squash, and it turned out great! The instructions were easy to follow, and the dish was ready in no time.
Mohamed Tifow
mohamed@hotmail.comI've made this recipe several times now, and it's always a crowd-pleaser. The combination of rice and butternut squash is so comforting and satisfying.
Akmal AkmalAkmal
aa85@aol.comThis recipe was a hit with my family! The rice was fluffy and flavorful, and the butternut squash was perfectly roasted. I added a bit of extra garlic and chili flakes for a little kick, and it was delicious.