Look at this dessert…this is me going all fancy pants on you! You won’t have to spend hours slaving over this pudding. But it sure will look and taste like you did! I love making rice pudding with arborio rice. It always turns out so creamy but it also has a bit of a rustic side. So yummy! This pudding is decadent even before the addition of this sweet roasted butternut squash. The squash just gives it a little extra oomph.
The roasted squash was super easy since I had snagged a package of ready-to-go cubed squash from Costco. Toss the cubes in a little butter and brown sugar, roast them in the oven and there you have it…veggies with dessert! That ought to take care of any impending guilt over another sweet treat;-)
Arborio Rice Pudding with Roasted Butternut Squash
- 1 cup water
- pinch of salt
- 1/2 tbsp. butter
- 1/2 cup arborio rice
- 2 cups milk
- 4 tbsp. sugar
- 1 tsp. vanilla
- 2 cups cubed, uncooked squash
- 3 tbsp. butter, melted
- 1/4 cup brown sugar
Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
Transfer to a large bowl and cool to room temperature. Place in refrigerator until cool and set.*
For squash: In a medium bowl combine squash, melted butter, and brown sugar. Toss. Pour into a baking dish and bake in a 325 degree oven for 20-25 minutes, or until tender and caramelized. Serve over rice pudding.
*The rice pudding rewarms nicely in the microwave but you can also serve the rice chilled along with the warm squash for an interesting temperature contrast!
Rice pudding recipe by Dave Lieberman