Tender, comforting and oh-so delicious. Chef Andy Zambrano cooks up a Butternut Squash Recipe using fresh organic produce from Sunrise Organics Farm and delivered by Farmfluence.
Here's what you'll need:
2 small baby butternut squash
2 shallots diced
3 cloves garlic, minced
2 cups arborio rice
1/2 stick butter
32 oz/ 1 carton vegetable broth
Sage
Directions:
1. In a medium sized pot, start to fry garlic in a medium low heat till golden brown, about 3 to 4 minutes.
2. Peel and dice the butternut squash and set aside.
3. Add shallots and cook till they’re translucent, about 3 minutes.
4. Now add the diced squash and butter. Make sure the butter has melted and let the squash brown.
5. While you wait for the squash to brown, in another pot, bring the vegetable broth to a boil.
6. Once the squash has browned, add in the arborio rice and a cup of broth.
7. Keep adding the broth about 1 cup at a time. Wait for the rice to absorb what you’ve put in before you add the next cup.
8. Once you add all the broth, stir in chopped sage and salt if needed.
Visit Farmfluence.co to get your farm-fresh curated Harvest Box.
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