Creamy + Cozy Butternut Squash Risotto

Preheat the oven to 375F and line a baking tray with parchment paper. Place the halved squash (seeds removed) with the skin side down. Drizzle with 2 Tbsp olive oil & sea salt and pepper to taste. Bake for ~30 mins. Remove from the oven and slice into cubes, the bottom skins will detach easily.

In a large, deep skillet warm up oil of choice. Once hot, add garlic and sauté until fragrant. Next, add roasted squash and stir until tender. Add hearts of palm rice and stir again- then splash water or broth, followed by butter, cream of your choice and Parmesan. If vegan, oat creamer is recommended for cooking. Reduce heat to medium-low and simmer uncovered for 10 minutes. Top with herbs of your choice! If using standard rice, it requires a longer cooking time. After 10-12 minutes it’s nicely al dente but feel free to simmer an additional ~3 minutes. BEST enjoyed warm right off the pan! Enjoy every bite!!