- 4 whole butternut squash
- 1 cup olive oil
- 1 cup maple syrup
- To Taste salt and pepper
- 192 ounces chicken stock
- 16 Tablespoons salted butter
- 6 cups white rice, uncooked
- 1.33 cups green onion, chopped
- 8 slices bacon, uncooked, chopped
- 2 cups white wine
- 3 cups freshly grated Parmesan cheese
- 4 gallon freezer bag
Peel and cut butternut squash into large cubes, removing all seeds.
Toss in a large bowl with olive oil and maple syrup.
Pour into oven-safe dish and roast at 375F for 30 minutes.
Heat chicken stock in a saucepan or in the microwave.
Melt butter in a large saucepan.
Add chopped green onions and bacon.
Cook over medium heat until green onions are translucent and bacon is cooked but not burnt, about 10 minutes.
Add rice and stir well to coat with butter and bacon grease.
Add wine and cook for 2 minutes.
Start adding stock 2 cups at a time.
Stir and simmer until stock is absorbed.
Continue to add more stock, 2 cups at a time, until all is absorbed.
Cut roasted squash into small pieces.
When rice is done, take off heat and fold in diced squash and Parmesan.
Toss gently.
Season with salt and pepper to taste.
Portion into gallon freezer bags and freeze.
To serve: Warm slowly in the microwave, on the stove top, or in a slow cooker.
You may want to add a little more chicken stock as it is cooking if it seems to have gotten too dry during freezing.