I never make risotto. Seriously: I made it once or twice and, with all the freakin' stirring and attention it required, I quickly removed it from my repertoire. No time for that.
Until now! I'm bringing risotto back because I found it can be easily baked in the oven, with very little stirring and even less attention.
Made with acorn squash, this skinny oven-baked squash risotto is satisfying and filling enough to stand alone as a meatless weeknight dinner entree, accompanied by a green salad. Because we are trying to eat more meatless meals around Casa de Ninj. But it also makes an easy but impressive side for a Sunday dinner.
And, of course, you could easily substitute butternut squash for the acorn, if butternut's more your jam.
