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Baked Butternut Squash “Risotto” Recipe by Tasty
  • olive oil, to taste
  • ½ large yellow onion, diced
  • 3 cloves garlic, minced
  • ½ tablespoon fresh rosemary, minced
  • 1 ½ cups short-grain brown rice
  • 5 ½ cups vegetable broth, divided
  • 2 cups butternut squash, diced
  • salt, to taste
  • pepper, to taste
  • 1 bunch fresh sage, optional
  • ¾ cup freshly grated parmesan cheese
  • 2 tablespoons unsalted butter
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