Grain Free Butternut Squash Risotto

Butternut squash have a bulbous end, making them a bit tougher to peel and cut than other squash. I like to tackle the squash as if the top of the squash and the bulbous end are two separate entities.

First hold the squash in your non-dominant hand by the bulbous end and rest the top of the squash on the cutting board. Take a very sharp vegetable peeler and peel the skin off, going from right above the bulb to the top of the butternut squash, continuing around the squash.

Note: Peel away from the hand holding the squash.

Next: Once the top of the squash has been peeled, handle the squash by the long end you just peeled and rest the bulbous end on the cutting board. Peel from the top of the bulb down to the bottom, going around the entire squash.  

Tip: Sometimes peeling the squash is easier if you cut the squash in half at the top of the bulb. If you find the squash is difficult to cut, you can microwave it for 30 seconds to 1 minute to help soften the skin.

Step 1: Once the squash has been peeled, start by cutting off the top and the bottom of the butternut squash using a very sharp knife.

Step 2: Divide the squash in half at the very top of the bulb. If you find the squash is too difficult to cut through, you can microwave it for 1 minute to soften the squash slightly.

Step 3: Once cut into 2 pieces (the top of the squash and the bulb end), stand the top end of the squash up and cut straight down the center, cutting it into 2 even pieces. This  allows you to have a very flat, sturdy base when cubing the squash.

Step 4: Take 1 of the top halves and place it flat on the cutting board, cut side down. Cut down to make 1-inch half-moon shapes. Continue down the entire squash. From here, cut the squash into 1 inch cubes.

Step 5: Repeat Step 4 with the other side.

Step 6: Take the bulb end of the squash and stand it on the cut end. From here cut the bulb in half, and scoop out the seeds with a spoon. Once the seeds are gone, cut into 1 inch strips and then into 1 inch cubes.

To make rice from butternut squash, you will need to start with peeled and cubed butternut squash pieces. You can either peel and chop your own butternut squash or buy it already peeled and chopped from the store!

Microwave the butternut squash cubes for 5 minutes to soften (or you can add them to a steamer basket on the stove and steam for 5-7 minutes).

Once softened, add about ½ of the butternut squash cubes to a large food processor. Pulse the squash until it resembles rice.

Remove the butternut squash rice from the food processor and repeat with the rest of the butternut squash.
Store in a glass storage container in the fridge for up to 4 days or freeze for up to 2 months in a well- sealed freezer safe bag (with all the air removed).

Step 1: Wash and dry the sage leaves.
Step 2: Stack the sage leaves on top of each other.
Step 3: Roll the sage leaves into a tight cylinder shape.
Step 4: Holding the cylinder shape tightly, cut thin strips, creating little ribbons of sage.
Step 5: Finely chop the ribbons running your knife over the ribbons from left to right.