I pretty much love anything with cheese and being that I’m Italian, it would be odd if I didn’t love risotto as much as I do! I’ve never had a risotto I didn’t like, but this Parmesan Lemon Risotto recipe I just put together, is my current favorite…ever.
I started off planning to make a butternut squash risotto, then somehow decided it would be a Parmesan Lemon risotto instead. Finally, I decided at the last minute to cube and roast the squash (that I had bought to make risotto with anyway!) and mix it into my Parmesan Lemon Risotto (yes, I am your typical mind-changing female).
I was a little worried it wasn’t going to work out. I really had no idea it was going to turn out amazing, but it did! Not gonna lie…I didn’t share. I didn’t even tell anyone I made it – ha!
In my recipe post for Pumpkin Risotto, I mentioned how risotto has this reputation of being difficult to make. It’s intimidating, I get it. I was there too. But, I can honestly tell you – it’s not hard! Just be sure to use arborio rice and be prepared to stir, stir, and stir some more.
I was literally stirring with one hand, cleaning up the mess I had made with the other, and trying to feed the baby bits of turkey and cheese all at once and mine still turned out just fine! You can do it!
Obviously, this Parmesan Lemon Risotto Recipe with Roasted Butternut Squash is delicious on its own, but I think it would be a great side dish as well. I’m planning to serve it at Thanksgiving this year!
Have you been afraid to make your own risotto? If so, don’t be! Give this recipe a try! I think you’ll be surprised….and full!
Parmesan Lemon Risotto Recipe with Roasted Butternut Squash
Preheat oven to 425F. Mix the butternut squash and olive oil in a small bowl and season with salt and pepper. Spread onto a baking sheet and roast until just caramelized, about 30 minutes.
In a large, deep skillet, or dutch oven, add 1 Tablespoon of olive oil over medium-high heat. Add the garlic and shallot and cook until soft, about 3-4 minutes. Mix in the rice and lemon zest, then add the wine. Cook until the wine is absorbed.
Add 3 cups of the stock in one cup at a time, letting each cup absorb fully before adding the next, then add the last cup of stock 1/4 Cup at a time until rice is cooked as desired (I used about a 1/2 cup).
Once all the stock is absorbed, remove from heat and stir in the lemon juice, butter, and Parmesan cheese and stir to combine.
Fold in the butternut squash and serve immediately.
We make cauliflower pizza crust regularly around here because it’s both gluten free AND low carb! I have tried several other versions of cauliflower pizza crust and have come to realize what I liked and what I didn’t like about them all. So many promise a crispy crust, but in actuality, it never turns out truly crispy. My version of Cheesy Cauliflower Pizza Crust gave me more crispier edges than I had been able to achieve in the past, but I’m not going to sit here and promise you ever bite will be crisp. Once you start adding sauce, cheese, and toppings, it will loose some of that – it’s just the way it goes, sorry. It does hold together better than other ones I’ve tried though. The secret is not so secret – cheese! I’ve seen cheese-free versions of this type of pizza crust as well, but if you’re looking for a cheese-free pizza crust, this isn’t the recipe for you because my Cheesy Cauliflower Pizza Crust is full of it!
I decided to use both Parmesan and mozzarella cheeses in the crust. Personally, I always find myself ordering the pizza that has the most cheese! I am a cheese addict and I am not ashamed to admit it! So…the more cheese, the better. I also added a little salt and basil. I purposely opted not to include oregano or garlic. I find that most pizza sauces have enough oregano in it and if not, you can also sprinkle on more according to personal preference. I left out the garlic because the type of pizza I was making to top this beautiful crust, has freshly roasted garlic in it. You can go ahead and add a half teaspoon or so of garlic powder if it’s easier or that’s all you have on hand, or check out my Spinach Ricotta Pizza with Roasted Garlic recipe (coming soon!) and see how I use the roasted garlic and olive oil to add a ton of flavor to this pizza!
Use a food processor to quickly rice the cauliflower. You can also use a manual grater.
You’re gonna squeeze, squeeze, squeeze all the excess water out until you’re left with what looks like….
Mix in your spices and an egg and put on parchment paper (not shown!) on a pizza stone or baking sheet. The parchment paper will help keep the crust from sticking.
I made mine pretty thick – about a half inch.
All done and ready for toppings!
Hopefully you’re here because you’re planning on trying my version of Cheesy Cauliflower Pizza Crust and hopefully you love cheese and think this is the best cauliflower pizza crust out there haha! Seriously though, if you’ve already tried it or plan on trying it, let me know! I’d love to hear what you think!
And if you can’t get enough cauliflower recipes, you might like:
Preheat oven to 425 degrees F. Line a pizza stone or baking sheet with parchment paper.
Rice the cauliflower in a food processor or grate it with a manual box grater. Place in a microwave safe bowl, and cover with plastic wrap leaving one area slightly open to vent. Microwave for 4 minutes. Remove and dump the cauliflower onto a clean kitchen towel. LET COOL!
Once the cauliflower is cool, squeeze out as much water as you can. The more water you get out, the better. Place the cauliflower back in the bowl and add the salt, basil, Parmesan cheese, mozzarella cheese, egg and garlic powder (if using). Mix until well combined.
Spread the cauliflower "dough" out onto the parchment lined stone or sheet and shape into a rectangle or circle about 1/4-1/2" thick. Bake for 10-14 minutes, depending on thickness, until it starts to brown evenly. Remove, top as desired. You will have to bake the pizza again after the toppings are on for about 5-7 minutes.
A few weeks ago I made traditional lasagna roll ups and it was so easy I just had to experiment more with this whole lasagna roll up concept. I love love love butternut squash ravioli, so decided that I would make lasagna roll ups filled with the same type of filling that’s in the ravioli. After a little tinkering these Butternut Squash Lasagna Roll Ups with Parmesan Garlic Cream Sauce were born!
This should have been a simple recipe but when you find your lasagna noodles all broken up when you open the box, not so much. Thankfully, I managed to salvage a few to give you guys an idea of how this recipe should work. I was using gluten free lasagna noodles and I think that was the problem. When I had made roll ups before, I used wheat flour pasta and had no issues with broken or tearing pasta at all, so that’s the only way I’d recommend making these roll ups. Sorry g-free friends, but you could make this recipe into a traditional lasagna, which is what I did with all the broken pieces.
The other part I had to come up with for this recipe was a sauce. Almost every single butternut squash ravioli recipe has some kind of brown butter and sage sauce, and you could definitely make that work, but I don’t care for sage and wanted something creamier. Because I didn’t put any cheese in the filling (Daryl doesn’t like cheese), I wanted it in the sauce. The Parmesan garlic cream sauce I made combined really nicely with the spice in the butternut squash filling. Even my non-cheese lover boyfriend ate it!
If you make these Butternut Squash Lasagna Roll Ups I’d love to hear about it! If you have any suggestions for modifications or a different sauce, comment about those too! Thank you!
Butternut Squash Lasagna Roll Ups with Parmesan Garlic Cream Sauce
Cut the butternut squash in half length-wise and scoop out the seeds. Place on a baking sheet and put half a Tablespoon of butter in each seed area. Sprinkle half of the cinnamon and nutmeg on evenly. Roast for 45-50 minutes, basting with the butter that has melted in the seed area a few times, until tender. Let cool.
Scoop out the flesh of the squash and put in a medium bowl. Add 2 Tablespoons melted butter and the remaining 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Mix well with a fork. Taste and adjust spices as needed. Add salt and pepper to taste.
Cook your lasagna noodles, as directed on package. Let cool, then lay out flat on a baking sheet or clean counter top. Spread the butternut squash mixture evenly onto each noodle, leaving a small margin on the sides and ends. Roll up and place into a baking dish. Repeat until finished all noodles or mixture.
For the sauce, melt the butter in a large saucepan over medium heat. Add the garlic and cook for 1-2 minutes. Add the flour and cook a minute more. Mix in the milk, thyme, parsley, half-and-half and Parmesan cheese. Stir until thickened. Add salt and pepper to taste.
Pour the sauce over the lasagna roll ups and place back into the oven for 25-30 minutes until heated through. Serve.