Creamy Butternut Squash Risotto (without the cream!)

My closet friends know that I am NOT a fan of football but, like most people, I am a fan of food.  So, when my Baltimore Raven's-obsessed friends invited me over for a little game watching and snacks, I wanted to bring a healthy yet satisfying dish.

You'll notice that this butternut squash risotto doesn't contain any cream - the original recipe is actually vegan - yet it is a savory dish that is on par with more traditional risottos.  It also takes much less time than a typical risotto and does not require constant stirring of the dish (and, in some cases, multiple cooks watching the pot).  Just keep in mind that part of the flavoring of the sauce is from crushed cashews so it's probably best to check for food allergies in advance.

I encourage you to make this dish for your next event.  Super Bowl, anyone?

Creamy Butternut Squash Risotto

1 cup cashews
3 cups butternut squash, cubed
1 1/2 cups skim milk
1 tsp cinnamon
salt, to taste
2 tbsp olive oil
1/2 red onion, chopped
4 cloves garlic, chopped
3/4 cups vegetable broth
1 20oz package of frozen brown rice (I used Whole Foods brand)
1/4 chopped parsley
2 tbsp fresh sage, chopped
Black pepper, to taste

Soak the fresh cashews in water for at least 2 hours, preferably longer.

Bring a large pot of water to a boil.  Once boiling, add the butternut squash.  Monitor the squash until its just fork tender.  Remove half the squash and set aside.  Cook the remaining squash until it is very soft.

In a blender, blend the cashews, very soft squash, skim milk, cinnamon and salt until smooth and all ingredients are fully incorporated.

Next, add olive oil into a pan with high sides and add garlic and onion.  Saute until onions are soft, about five minutes.  Add the fork tender squash, vegetable broth and frozen brown rice.  Saute for two minutes.  Stir in cashew sauce and simmer for 8-10 minutes until the mixture thickens.  Stir in parsley, sage and black pepper.  Serve in a bowl and enjoy!