Dice 1 large, peeled butternut squash into small cubes and coat with EVOO, salt & pepper on a cookie sheet. Roast at 400 degrees for 25 minute, turning once. Add roasted squash and EVOO drippings to large pot and saute with onion and garlic for 3 minutes. Add arborio rice and saute for 2 minutes. Add 1 cup of chicken stock and stir until absorbed. Repeat with 2 more cups. Serve as a main dish or side, with grated parmeasean cheese and salt/pepper to taste!
sounds delish! but the calories? 342.8 I truly want to make this I love Squash. But, I need to figure out the accurate nutritional value so that I can count my points for weight watchers. Thanks for sharing your recipe.