Instant Pot Butternut Squash and Herb Risotto

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

One of my favorite parts about the change in seasons is the new produce that becomes available. The start of September signifies the start of autumn in my mind, and I crave warm, hearty flavors and foods, like butternut squash.

Butternut squash is a "winter squash," because we harvest it when the rind is tough, making it suitable for winter storage, unlike summer squash, which is harvested when the rind is still tender.

Butternut squash usually reaches maturity in September, but some farmers are finding their squash is ready to harvest a little early because of the unseasonably hot summer.

Butternut squash has long been a welcome addition to creamy risotto. In fact, it was the most popular vegetarian entrée at Courses Restaurant, and I made it every week when I worked in the Courses kitchen while I attended culinary school. But the traditional way of making risotto is time-consuming and requires a lot of stirring and standing over the stove. Fortunately, I discovered a much easier method using the Instant Pot.

Even though pressure cookers and slow cookers are generally considered hands-off cooking methods, you can't just dump all the ingredients in and hope for the best. You first have to saute the aromatics in order to release and build flavor. You also should saute the arborio rice before adding the liquids. Sauteeing the rice helps it to develop a nutty flavor, and it also creates a thin coating that prevents the grains from clumping together.

After sauteeing the rice, I add dry white wine—1/2 cup wine for every cup of rice. The wine adds a tremendous amount of flavor. The purpose isn't for the risotto to taste boozy. The acidity in the wine adds dimension and prevents it from tasting flat. Once the wine evaporates, add the rest of the liquid and cook it at high pressure for 5 minutes.

When the 5 minutes is up, quick release the lid and stir it up. You have perfectly cooked risotto! But it isn't complete just yet. I recommended stirring in freshly grated parmesan cheese and a big spoonful of Challenge Seasoned Garlic Parmesan with Herbs Snack Spread. The spread contains real Parmesan cheese, garlic, parsley and butter—flavors that pair perfectly with the risotto.

Instant Pot Butternut Squash and Herb Risotto

Yield: Makes about 6 servings

Time: About 30 minutes

Ingredients

• 2 Tablespoons oil
• 2 shallots, minced
• 1 pound butternut squash, small dice
• 1/2 teaspoon kosher salt 
• 1/2 teaspoon black pepper
• 2 cups arborio rice
• 1 Tablespoon rosemary, minced
• 20 sage leaves, chiffonade
• 1 cup dry white wine
• 4 cups vegetable stock
• 1 cup Parmesan cheese, grated
• 3 tablespoons Challenge Seasoned Garlic Parmesan with Herbs Snack Spread
• Optional: chopped walnuts for garnish

Directions

1. Set the pressure cooker to saute setting and add oil.
2. Once oil is hot, add shallots and cook for several minutes until soft and translucent.
3. Add butternut squash, season with salt and pepper, and cook just until it starts to soften.
4. Stir in the arborio rice, rosemary, and sage. Cook until rice is lightly toasted and smells nutty.
5. Use wine to deglaze the pan and stir until evaporated.
6. Pour in vegetable stock, cover pot with lid, and set pressure cooker to normal pressure for 5 minutes.
7. After it's done cooking, quick release pressure and open lid. Stir in parmesan cheese and Challenge Seasoned Garlic Parmesan with Herbs Snack Spread. 
8. Season risotto to taste with salt and pepper and serve topped with extra cheese and chopped walnuts if desired.

Butternut squash and goat cheese tart

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Butternut squash is a squash variety that has definitely increased in popularity, but I still don’t think people know entirely what to do with it. I like to roast the butternut squash so it’s a little crispy and caramelized. The resulting flavor is slightly sweet with a nutty flavor. It’s important to not overcrowd your roasting pan or the squash will produce too much steam and never get crisp.

I thought the squash would look beautiful in a puff pastry tart! First, I scored a 1/2-inch border around the puff pastry and docked the center with a fork so it doesn’t puff up too much.

Then I mixed equal amounts honey and butter, and I spread it all over the center. My favorite product to use when making honey butter is Challenge Spreadable Butter with Olive Oil and Sea Salt. First, it mixes so well and beautifully with honey. You don’t have to worry about bringing it to room temperature first. And it’s made with real Challenge Butter, which is churned from the freshest, purest cream. 

I then scattered the squash across the tart and paired it with tangy goat cheese and tart pomegranate arils. The flavors all complement each other so well, and the colors look so beautiful together!

Butternut squash and goat cheese tart

Yield: 8 servings

Ingredients

• 12 ounces butternut squash, diced
• 1 Tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 Tablespoons Challenge Spreadable Butter with Olive Oil and Sea Salt
• 2 Tablespoons honey
• 1 sheet puff pastry (thawed)
• 4 ounces goat cheese
• 3 Tablespoons walnuts (or pecans)
• 1 Tablespoon sage, chopped
• Egg wash (1 egg mixed with 1 Tablespoon water)
• Optional: Pomegranate arils, pomegranate molasses, honey, dried cranberries

Directions

1. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
2. Add butternut squash to baking sheet. Drizzle with olive oil, sprinkle salt and pepper on top.
3. Roast for 15 minutes. Remove from oven.
4. While butternut squash is roasting, mix butter and honey.
5. Roll out puff pastry on baking sheet. Score a 1/2-inch border around the edges (don’t cut all the way through) and prick the center all over with a fork.
6. Spread honey butter in center and top with goat cheese.
7. Scatter butternut squash, nuts, and sage over goat cheese.
8. Brush egg wash on puff pastry border.
9. Bake at 400 degrees Fahrenheit for 20 minutes.
10. Top with pomegranate arils and pomegranate molasses or dried cranberries and more honey if desired.

AUTUMN SQUASH SOUP

I’m a big soup person. And especially in the fall and winter, thick savory soups really hit the spot. This creamy autumn squash soup combines all the flavors of the season: butternut squash, pumpkin, apple, cinnamon, and nutmeg. And at 150 calories per serving, you won’t pack on the winter pounds either.

Autumn Squash Soup

Yield: 6 servings

Calories per serving: 150 calories

Printable Recipe

Ingredients

·      1 large butternut squash, peeled, seeded, and chopped (or 20 ounces of packaged, cubed butternut squash)

·      1 tablespoon olive oil

·      1/2 teaspoon nutmeg

·      1 (15 ounce) can of pumpkin puree

·      2 cups vegetable broth

·      1 cup apple cider

·      1 cup fat free half and half

·      2 tablespoons honey

·      1 teaspoon cinnamon

·      1 and 1/2 teaspoon salt

·      1/4 teaspoon black pepper

Directions

1.     Heat oven to 450 degrees Fahrenheit.

2.     Toss chopped butternut squash with olive oil and nutmeg.

3.     Put cubed butternut squash in baking pan and roast for 25 minutes and then let cool for 5 minutes.

4.     Using a potato masher or potato ricer, mash butternut squash until it becomes like a puree.

5.     In a large saucepan, mix the pureed butternut squash with pumpkin, vegetable broth, apple cider, and fat free half and half.

6.     Heat the large saucepan over medium heat to a gentle boil. Add the honey, cinnamon, salt, and black pepper.
7.     Simmer on low for 10 minutes. Sprinkle roasted pumpkin seeds on top if you like.