Creamy Cashew "Risotto" with Butternut Squash

Creamy Cashew "Risotto" with Butternut Squash

Recipe Rating: 3.45809
Serves 6
Make a dairy-free risotto-style rice dish with the use of puréed cashews. By soaking overnight, the cashews soften and create a rich and creamy sauce that transforms frozen rice into a delicious meal. Watch our video featuring this recipe.
  • 1 cup raw cashews
  • 2 1/2 cup 1/2-inch cubes peeled butternut squash
  • 1 1/2 cup unsweetened soymilk, almondmilk or ricemilk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 3/4 cup low-sodium vegetable broth
  • 1 (20-ounce) package 365 Everyday Value® frozen Organic Brown Rice
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons minced fresh sage
  • 1/4 teaspoon ground black pepper
Soak cashews in enough water to cover for a couple of hours or overnight. Drain.

Bring a large pot of water to a boil. Add squash and cook 4 to 5 minutes or until just fork-tender. With a slotted spoon, remove 1 cup squash cubes and set aside. Continue to cook remaining squash 5 minutes longer or until very soft. Drain.

In a blender, purée soaked cashews, very soft squash, soymilk, cinnamon and salt. 

Heat a large high-sided skillet over medium heat until hot. Add onion and garlic; cook about 5 minutes or until beginning to brown and stick to the skillet. Stir in vegetable broth, fork-tender squash and frozen brown rice. Cook 2 minutes, stirring frequently. Stir in cashew mixture, parsley and sage; reduce heat to medium-low. Simmer 6 to 8 minutes or until mixture thickens and sauce reduces in volume, stirring frequently. Remove from heat and stir in black pepper.
Nutritional Info: 
Per Serving: 300 calories (110 from fat), 12g total fat, 2g saturated fat, 250mg sodium, 42g carbohydrates, (5 g dietary fiber, 6g sugar), 9g protein.
Special Diets: 

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