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Paleo Butternut Squash Risotto

Grain free vegan creamy risotto made with butternut squash
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Equipment

  • Food processor

Ingredients
  

  • 1 medium butternut squash
  • 4 slices diced bacon or pancetta
  • Optional add-ins: onion, shallot, garlic, basil, spices that appeal to you (certain spices and alliums may not be SCD or FODMAP-friendly)

Instructions
 

  • Peel butternut squash and scoop out seeds. Chop into chunks and put it in the food processor. Pulse a few times so it’s the consistency of rice. If you don’t have a food processor, you can grate large chunks with a cheese grater.
  • Meantime, cook sliced bacon in a large cast iron or non stick skillet. Remove, reserving the fat in the pan, and set aside. (NOTE: if you’re not low FODMAP, you can sautee an onion/shallot/garlic in the skillet for a few minutes here before adding butternut). 
  • Transfer riced butternut to skillet and cook over medium heat, stirring to prevent sticking. You can add a little broth or white wine to help prevent sticking too. 
  • Add salt (not too much, because you’ll be adding the bacon back in) and other seasonings to taste. Cook for about 10 minutes or until soft and slightly browned in parts. 
  • Add bacon back in, toss everything together, and season to taste. I like some nice crusty parts on mine, but that’s just me. Enjoy!
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