Ingredients
- 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch pieces
- 3 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 1 tablespoon Gourmet Garden™ Garlic Stir-In Paste
- 1 cup arborio rice
- 2 cups vegetable stock
- 2 cups water
- 1/3 cup finely grated Parmesan cheese
- 1 tablespoon Gourmet Garden™ Basil Stir-In Paste
- 1 tablespoon
- 2 ounces arugula
- 1 teaspoon salt
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Preheat oven to 425°F. Toss butternut squash with 2 tablespoons of the olive oil. Spread in single layer on large sheet pan.
- 2 Roast 20 minutes or until tender and lightly browned, stirring halfway through cooking. Set aside.
- 3 Meanwhile, heat remaining 1 tablespoon olive oil in large saucepan on medium-high heat. Add onion; cook and stir until slightly softened, about 2 minutes. Add Garlic Paste and rice to saucepan; stir to coat in oil. Stir in stock and water. Bring to boil. Reduce heat to medium-low and simmer about 25 minutes or until rice is just tender and liquid is absorbed, adding more stock if necessary.
- 4 Stir in Parmesan cheese, roasted butternut squash, Basil Paste, Lightly Dried Chives and arugula. Sprinkle with additional grated Parmesan cheese to serve, if desired.
