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Baked Butternut Squash Risotto
main dishes

Baked Butternut Squash Risotto

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Baked in the oven instead of stirred on the stovetop, this butternut squash risotto comes out creamy and delicious. McCormick® Italian-Style Flavor Makers makes it easy to bring vibrant Mediterranean flavor to the meal.

  • 10m

    prep time

  • 35m

    Cook Time

  • 312

    Calories

  • 10

    Ingredients

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Ingredients

4

(1 cup)

Servings

Instructions

  • Preheat oven to 425°F. Melt butter in large ovenproof saucepan or Dutch oven on medium heat. Add squash, onions and garlic; cook and stir 5 minutes or until onions are tender.

  • Stir in remaining ingredients, except Parmesan cheese. Cover.

  • Bake 30 minutes or until most of the liquid is absorbed. Stir in Parmesan cheese before serving.

Nutrition information (per Serving)

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