Roasted Butternut Squash Risotto
By Shannon O'Donnell
Ahh, fall. My favorite season for so many reasons, with delicious autumn recipes being one of them! Here is my own recipe for Roasted Butternut Squash Risotto. The touch of cayenne cuts through the sweetness of the ginger and cinnamon. This is wonderful with just a green salad and some crusty buttered bread. So cook up a batch and savor the taste of autumn in every bite!
Shannon's Roasted Butternut Squash Risotto
* 1 butternut squash (about 2 pounds)
1) Preheat oven to 450 degrees.
Makes 4 main dish servings, or 6-8 sides.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.