This yummy risotto makes a great quick lunch if you have any leftover cooked butternut on hand. If you don’t, start by solar roasting some. If you cook up a whole squash you’ll have more than you need for this recipe and you can freeze the leftovers for future use.

Solar Butternut Squash Risotto


2 tablespoons butter

1 small onion, chopped

4 fresh sage leaves

1 cup arborio rice

1/2 cup dry white wine

3 cups broth, chicken or vegetable

1 cup warm or room temperature cooked butternut squash, mashed

1 cup freshly grated Parmesan cheese

salt and pepper to taste


Set Global Sun Oven out to preheat.

Bring broth to a simmer on the stove. While the broth is heating, melt butter in a light-wheight, dark, lidded pot over medium high heat. Add onion and cook, stirring often until it starts to soften, about 5 minutes. Add sage and rice, stir until rice is coated in butter, about 1 minute. Add wine, stir until completely evaporated, about 2 minutes. Add hot broth, stir well, cover and transfer to preheated Sun Oven. Cook for 15 minutes, leave pot in Sun Oven, quickly stir in mashed squash, cover, and cook for another 5 minutes. Remove pot from Sun Oven, remove and discard sage, stir in cheese, add salt and pepper to taste. Serve immediately.

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