Serves: 5
Total Calories: 637
Set Global Sun Oven out to preheat.
Bring broth to a simmer on the stove. While the broth is heating, melt butter in a light-weight, dark, lidded pot over medium high heat. Add onion and cook, stirring often until it starts to soften, about 5 minutes. Add sage and rice, stir until rice is coated in butter, about 1 minute. Add wine, stir until completely evaporated, about 2 minutes. Add hot broth, stir well, cover and transfer to preheated Sun Oven. Cook for 15 minutes; leave pot in Sun Oven, quickly stir in mashed squash, cover, and cook for another 5 minutes. Remove pot from Sun Oven, remove and discard sage, stir in cheese, add salt and pepper to taste. Serve immediately.
This Solar Butternut Squash Risotto recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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