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Creamy Cashew "Risotto" with Butternut Squash
- 1 cup raw cashews
- 2 1/2 cups 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 (20.0-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, puree 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.
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- 1 cup raw cashews
- 2 1/2 cups 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 (20.0-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