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Butternut Squash “Risotto”

By Rebecca Bohl (PaleoGrubs.com)
  • minutes
  • Serves

INGREDIENTS

2

Butternut squash

2

Onions, large

1 tbsp

Parsley, fresh

1 cup

Chicken broth

2 tsp

Salt

2 tbsp

Olive oil, extra virgin

1/4 cup

White wine vinegar

1 tbsp

Ghee