Our homemade Everything seasoning mix consists of garlic, onion, sesame and poppy seeds. When combined with our lightly candied pecans, its unique sweet and savory flavor makes it a versatile ingredient in many dishes. Try it in a salad, on a casserole, or in this vegetarian spelt risotto!
Ingredients
1 cup spelt
2 cups almond or oat milk
2 Tbsp. butter
2 tbsp. parmesan cheese, grated
¼ cup aged Fontina cheese, grated
1 whole butternut squash (peeled, seeded, ¾ inch diced)
2 Tbsp. pecan oil (or other neutral oil)
½ tsp. black pepper
1 tsp. salt
2 Tbsp. honey
¼ tsp. Cinnamon
½ cup The Everything, roughly chopped
Instructions
Preheat oven to 350°F.
Bring cheeses to room temperature.
Place 1 cup water in sauté pan, bring to boil, add spelt, and cook for 1.5 hours on low heat, with the pan covered. (Follow directions on package for more precise cooking time.)
While the spelt is cooking, toss the butternut squash in pecan oil with salt and pepper.
Place on sheet pan, and roast at 350°F for 15-18 minutes until soft.
Remove from oven and cool.
Place squash in mixing bowl and add honey and cinnamon. Mix well.
When spelt is finished cooking, reserve 1/4 cup water from pot and drain the rest.
Combine spelt, milk, butter, cheeses, in a sauté pan until the risotto is hot and creamy. Stir thoroughly and add reserved spelt water if necessary to make creamier. Season to taste.
Top with Everything candied pecans, greens, and/or herbs. Serve with the roasted butternut squash. (Serves two.)
Recipe adapted from ILovePecans. Photo from ILove Pecans.
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