Baked Butternut Squash Risotto

Baked in the oven instead of stirred on the stovetop, this butternut squash risotto comes out creamy and delicious. McCormick® spices and herbs make it easy to bring vibrant Mediterranean flavor to the meal.

10m
PREP TIME
35m
COOK TIME
312
CALORIES
10
INGREDIENTS

Servings: 4 (1 cup)

Ingredients

INSTRUCTIONS

  • 1 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.
  • 2 Stir in remaining ingredients, except Parmesan cheese. Cover.
  • 3 Bake 30 minutes or until most of the liquid is absorbed. Stir in Parmesan cheese before serving.

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NUTRITION INFORMATION

(per Serving)

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