Butternut Squash Risotto

This recipe was gone before I knew it and I didn't get to take a picture.  It tasted great and the butternut squash is SO nutritious.  It is one of the highest sources of vitamin A, which  is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for vision. Research studies suggest that natural foods rich in vitamin A helps the body protect against lung and oral cavity cancers.  There has also been some research linking vitamin A to heart health and decreasing blood pressure.  So, even though I don't have a picture to entice you to try this recipe, the health benefits alone should do the trick...not to mention that it was super yummy!

Ingredients

• 2 cups cubed butternut squash (you can find this in the produce or the frozen food aisle)
• 2 tablespoons Earth's Balance buttery spread
• 1/2 onion, minced
• 1 cup brown rice, (I ended up adding ~1/4 cup extra to absorb some of the liquid)
• 5 cups hot vegetable stock, low sodium
• 
  

Directions

1. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork or potato masher.
2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
3. Stir in the mashed squash and 1/3 of the hot vegetable stock; reduce heat to medium. Cook and stir until the stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. 

Recipe adapted from: http://allrecipes.com/recipe/butternut-squash-risotto-2/detail.aspx