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When I decided to take on this recipe challenge, I kind of assumed I’d start on page one of the cookbook and work my way through. But when I started mapping things out, it just wasn’t realistic. I’m very intentional about the meals I prepare for the week. But then I realized, working through the book in a way that fit into my life was a better plan anyway. That IS the whole point of this project after all – to show you how you can incorporate indulgent recipes into your life in a healthy, realistic way. Anywho, once I decided to choose my own order, I knew exactly which recipe to start with: Butternut Squash Risotto.

Years ago (I honestly don’t know how many – maybe 8 or 9), Matt and I decided to team up in the kitchen and prepare dinner for his parents and mine. Though neither of us had ever made it before, we decided to make butternut squash risotto. I didn’t know how to make it, I just knew I loved it.

Anyway, it ended up coming out great and immediately became my go-to dish! Sadly, it’s not healthy in … well in any way … so it’s not a dish I can enjoy regularly. Until now.

Full recipe and recipe swap in video but don’t worry about writing things down – I’ve got both recipes for you below.

Butternut Squash Risotto: Original

• 1 quart chicken stock
• 1 cup water
• 2 tbs EVOO
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 2 cups Arborio rice
• 1 cup dry white wine
• 1 (10 oz) box cooked frozen butternut squash or cook fresh squash (drain and cool)
• Nutmeg, grated to taste (optional)
• 2 tbsp. butter
• 7-8 sage leaves, slivered (optional)
• 1 cup grated Parmesan cheese

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot, then reduce heat to low.

Heat a medium skillet over medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2-3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Reduce heat. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash in the last 3 minutes of cook time. Season with nutmeg, salt and pepper. In the last minute of cook time, stir in butter, sage and cheese. Serve immediately. Recipe serves 6.

Butternut Squash: Healthified

• 1 quart chicken or vegetable stock
• 1 cup water
• 2 tbs EVOO
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 cups dry quinoa
• 2 cups riced cauliflower
• 1 cup dry white wine
• 1 (10 oz) box cooked frozen butternut squash or cook fresh squash (drain and cool)
• Nutmeg, grated to taste (optional)
• 1 tbsp. butter
• 1 tbsp. coconut oil
• 7-8 sage leaves, slivered (optional)
• 1 cup grated Parmesan cheese (can replace with less cheese and nutritional yeast as per video)

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot, then reduce heat to low.

Heat a medium skillet over medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2-3 minutes. Add quinoa and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Reduce heat. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. After the first round of stock, add the riced cauliflower before continuing. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash in the last 3 minutes of cook time. Season with nutmeg, salt and pepper. In the last minute of cook time, stir in butter, coconut oil, sage and cheese. Serve immediately. Recipe serves 4.

I love both versions but the healthified risotto can be a part of my life on a more regular basis AND the servings are HUGE! Win-Win.

For coaching clients of mine – each serving of the healthier version equates to:

1 yellow, 1 green & 1 blue

If you are looking for help with your health & fitness – fill out this form.

But most importantly, enjoy!

• About
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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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