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Butternut Squash Risotto

Mickey Trescott
  • 40 minutes
  • Serves 4

INGREDIENTS

1 1/2

lbs Butternut squash

3 cloves

Garlic

1 cup

Mushrooms

1/4 cup

Sage

1/2

Yellow onion

3/4 cup

Bone broth

1/2 tsp

Sea salt

1 tsp

Apple cider vinegar

1 tablespoon solid cooking fat