Butternut squash risotto with astragalus and saffron.
My Mom used to make this for breakfast in the fall when our pumpkins where ready to harvest. I tweaked it just a little to make it healthier, gluten and dairy-free.
As you may know, I use herbs everywhere, so for this one I chose ground astragalus and saffron. Can I just say “YAM!”
about Saffron
First cultivated in the Mediterranean region, saffron is, by weight, the most expensive spice in the world, with 1 pound (450 grams) costing between 500 and 5,000 U.S. dollars.
It originated in Greece, where it was revered for its medicinal properties. People would eat saffron to enhance libido, boost mood, and improve memory
It comes from the saffron crocus, Crocus sativus. Considering the price of this spice, you might be surprised to discover how easy it is to grow.
Once planted, you won’t see anything sprout from the bulbs until late fall.
When the flower comes into bloom in the autumn, the elongated, orangish-red stigmas are plucked from the flower. The flowers are small, and the stigmas are like little orange threads, making harvesting large quantities of this spice quite time-consuming (hence, its hefty price).
Spread the harvested stigmas on a cookie sheet to dry in a warm room until they easily crumble.
Each bulb produces one flower and each flower produces three stigmas.
As a dietary supplement, people can safely take up to 1.5 grams of saffron per day. However, only 30 mg of saffron per day have been shown to be enough to reap its health benefits.
On the other hand, high doses of 5 grams or more can have toxic effects. Pregnant women should avoid high dose.
Healthy, comforting, easy and fast breakfast made with healthy butternut squash, basmati rice, and herbs (astragalus and saffron) your family will love!
- 2 large Organic Butternut squashes or 3 small ones.
- 2 cups Basmati rice rinsed. You can use brown rice too.
- 1/4 cup Maple syrup (optional)
- 1 Tbsp Astragalus root ground
- 2 tsp Celtic sea salt
- a nice pinch of Saffron
- 4 cups Water
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peel the butternut squash and cut it into cubes. Lay on the bottom of the Pressure cooker. Or you can roast the squash with the skin on in the oven first, precook the rice, then mix it all together if it's easier.
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Rinse the rice and pour over the squash. add the rest of the ingredients.
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set your InstaPot for pressure cooking on low for 8 minutes if using wite Basmati rice and 22 minutes if Brown.
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Vent when done. Serve warm or cold. Enjoy!
This recipe is very versatile! you can use any sweet pumpkin or squash in it (except summer squash maybe). You can substitute the rice for quinoa or millet. I haven't tried it with buckwheat, but I don't see why not!
You can substitute astragalus or add to it, herbs like ashwagandha, nettle root, and medicinal mushrooms.
You can substitute your sweetener or omit it. You can serve it hot or cold and top it with anything you like - fresh or dried fruit and berries, nuts and seeds, granola, coconut shavings, and herbs.
It also freezes very well, so it can be a time saver.
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Instant Pot DUO80 8 Qt 7-in-1
Organic Saffron threads
yours truly, Milla Ezman
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