16 • APRIL 2017 • UPBEAT TIMES, INC.


‘Spring Guide 1 & Whats UP!


Butternut Squash Risotto with Meyer Lemon Gremolata


ive oil plus some for squash 1 pound of butternut squash 2 tablespoon Earth Balance or ghee (not vegan), divid- ed*


1 medium onion, diced 2 cloves garlic, minced 2 cups arborio rice ½ cup dry white wine 6 cups veggie broth ¼ teaspoon black pepper or to taste


½ teaspoon salt, or to taste


SONOMA COUNTY, CA. ~ This makes a beautiful en- trée for Easter Dinner. You can roast the butternut squash, scoop it from the skin, and mash it earlier in the day. The Meyer lemon gremolata is the perfect top- ping when you want fl avor without a dairy parmesan.


INGREDIENTS For the risotto 1 tablespoon extra virgin ol-


* Ghee is clarifi ed butter and generally does not contain casein or lactose


For the gremolata ½ cup fresh parsley, chopped


Zest of half a Meyer lemon 1 clove garlic


DIRECTIONS Preheat the oven to 400 degrees F. Cut a butternut


squash in half, removing the seeds. If it’s a 2-pound squash, use only half of it. Rub the cut side with olive oil and place cut side down on a non-stick roasting pan. Roast until a fork eas- ily pierces through the skin, about 30 to 45 minutes. When cooked, remove the


squash from the oven. Let cool a bit and scoop out the squash with a spoon. Place in a bowl, mash, cover to keep warm and set aside. Make the gremolata while squash is roasting.


the


Place the chopped parsley in a small bowl. Grate the garlic clove over the parsley


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Upbeat Times contributing writer Gabe Fraire poses with his Upbeat Times in front of the world famous ruins at Chichen Itza in the Yucatan, Mexico. Fraire, with his wife Karen, spent 18 days exploring the Maya ruins. ~ Photo by Karen Fraire


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and then grate the Meyer lemon peel. Mix together un- til combined and set aside. Make the ri- sotto. Heat the broth in a small pot and keep warm on low heat.


Place a 12- inch sauté pan, with at least 3-inch sides, over medium heat. Add 1 tablespoon of olive oil and 1


tablespoon of Earth Balance or ghee. Stir in the onions, salt and pepper and cook, stirring frequently, until the onions soften, about 5 min- utes. Add the garlic and stir until fragrant, about 1 min- ute. Add the rice and stir con- tinually until the grains are opaque, about 3 minutes.


Add the wine and stir until it is absorbed, about 2 min- utes. Add the hot broth to the rice 1 cup at a time, stirring continually, until each cup is almost absorbed. This takes about 20 to 25 minutes and will use up most or all of the 6 cups of broth. When the rice is just ten-


der, stir in the remaining tablespoon of the Earth Balance or ghee and the mashed butternut squash. Adjust seasonings and serve immediately in wide shallow bowls topped with the Meyer lemon gremolata.


Per serving: 365 calories, 3.6 g total fat, 1 g saturated fat, 35 mg omega-3 and 308 mg omega-6 fatty acids, 0 mg cholesterol, 6 g protein, 64 g carbohydrates, 4 g di- etary fi ber, and 232 mg so- dium.


Upbeat in the Yucatan, Mexico!


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