comment icon 7 more comments Regardless of using pecans or walnuts, this roasted butternut squash risotto had so much rich flavor and texture (think brown sugar, wine, chicken stock, onion, bacon, garlic, lemon thyme). The combination of sweet and savory was perfect! Yet another wonderful thing about this recipe is that it is light. Kind of. In one serving, there are 257 calories and 10 grams of fat. The only problem here is that “one serving” is definitely not enough for me. Additionally, who really sprinkles this with only 1 teaspoon of parmesan cheese? Sheesh. Let’s just say it has light potential. If I were to make this again, I would roast the squash longer. Half the eye appeal would be the nice brown roast marks on the squash. 5 from 2 reviews Do you ever make risotto? What are your favorite nuts to use in baking and cooking? I didn’t think I liked pecans, but, surprise! a quick dip in butter and brown sugar makes all the difference.
