Happy Fall! Here’s a recipe to get you into that autumn mood… butternut squash risotto without all of the work! It’s a total cheat recipe, but it was so delicious that I don’t think you’ll mind. I certainly didn’t.
This recipe was made with the help of my trusty ol’ Vitamix. That swirl gets my every time. I find myself using my Vitamix a lot now and days. When Ellie sees me pull out the machine, she gets so excited because she associates the Vitamix with smoothies. Home girl loveeeees her smoothies.
This recipe is warm, full of depth, and instantly makes me think of cuddling during gloomy days. It’s a dish that does much. Seriously. 
This was from a toddler meal website, but I’ll be honest here. I ate more than Ellie did. I made this recipe with the intention of finding more kid-friendly meals that could be served with our meals and this did just that. 
Thanks for a great recipe, Yummy Toddler Food!
Ingredients
- 1 medium butternut squash, peeled and diced
- 1/2 medium onion, diced
- 1 cup short grain brown rice
- 1/2 cup whole milk
- Salt and pepper to taste
- Parmesan cheese, optional
Directions
- Preheat the oven to 375 F and line a baking sheet with a Silpat.
- Spread the squash and onion on the pan, toss with oil, sprinkle with salt and pepper, and cook for 35-40 minutes or until very soft. Set aside to let cool slightly.
- Once that is in the oven, cook rice according to package directions.
- Once the squash and onions have slightly cooled, put them in a food processor with the milk to puree. It should be creamy, but still have a thick consistency.
- Gently fold the squash mixture into the rice and serve with parmesan cheese, if desired.
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