Categories: Vegetables

Ingredients

• 3 cups (1/2 inch) cubed, peeled butternut squash, divided
• 3 1/2 cups fat-free, lower sodium chicken broth
• 2 cups uncooked Arborio rice
• 1/8 tsp salt
• 2 Tbsp chopped fresh flat-leaf parsley
• 5 oz applewood-smoked bacon, cooked and crumbled

Directions

1. Combine 2 cups squash and 2 1/2 cups water in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove pan from heat; let stand 5 minutes. Place mixture in food processor, process until smooth. Return mixture to pan.

2. Stir in broth; bring to a simmer. Reserve 1/4 cup squash mixture. Keep pan warm over low heat. Heat a large Dutch oven over med-high heat. Coat pan with cooking spray.

3. Add rice; cook 2 minutes, stirring constantly. Stir in remaining squash, 2 1/2 cups squash mixture, and 1/8 tsp salt. Cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining squash mixture, 1 cup at a time, stirring until each cup is absorbed before adding the next (about 20 minutes).

4. Remove from heat; stir in reserved 1/4 squash mixture. Top with parsley and bacon.

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