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Winter Squash and Pine Nut Risotto
Winter Squash and Pine Nut Risotto

2 cups cubed and peeled butternut or other winter squash

2 tsp olive oil

tsp salt

tsp cumin

tsp coriander


Combine squash, oil, salt, cumin, and coriander. Place in a single, uncrowded layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 20-25 minutes, turning once.


cup pine nuts

3 cups fat-free vegetable broth

cup onion, thinly sliced

1 cup uncooked brown rice


In a large frying pan, brown pine nuts over medium heat for 3 minutes. Stir frequently and then transfer to a plate. Heat 1 Tb olive oil in frying pan. Add onion and cook until lightly brown. Add rice; cook 2 minutes, stirring constantly. Add broth slowly while stirring. Cover and cook 30-40 minutes until rice is tender and water is absorbed. Remove from heat, then stir in squash and nuts. Makes 4 servings at 1 cup each.