Creamy Risotto with Butternut Squash

One thing that I try to do often is to cook with and eat seasonal vegetables and fruit. Cooler weather (relatively speaking, since I live in Florida) means produce like butternut squash. I've been in butternut squash mood lately: butternut squash ravioli, creamy butternut squash soup. But my favorite is my latest culinary adventure...creamy risotto with butternut squash.

I got this recipe from Weight Watchers Weekly, and it's a fantastic recipe. It was light and creamy, and the thyme gave it a great, rich flavor. So, buon appetit!

Ingredients
2 cups uncooked butternut squash
1/2 teaspoon olive oil
1/2 tablespoon nsalted butter
1 cup uncooked orzo
1.5 cups water
1 cup chicken broth
1 teaspoon thyme
2 tablespoons fat-free half-and-half
1/2 cup grated Parmesan cheese
Salt and pepper to taste

(I made a few substitutions in the recipe...instead of half-and-half, I used Lactaid and then a little bit of Greek yogurt. Instead of salted butter, I used margarine. Also, you can use fresh thyme for an even richer flavor.)

1. Peel the squash with a vegetable peeler, cut the squash in half, and scoop out the seeds. Then, cut the butternut squash into cubes. 

2. Toss the squash with the olive oil and salt until well coated. Place the squash on a baking tray lined with aluminum foil and prepared with vegetable spray. Roast squash until tender in an oven preheated to 425 degrees (about 20 to 25 minutes).

3. While squash is roasting, melt butter in a small saucepan over medium heat. Add orzo, and cook until orzo is browned.

4. Add water, chicken broth, and thyme. Bring to a boil. Reduce heat, then let simmer for 10 to 15 minutes (until liquid is mostly absorbed).

5. Stir in half-and-half, cheese, and squash. Add salt and pepper to taste.

Yields about 3/4 pieces per serving
Points Plus value: 6 per serving