Simple Quintessential Cuisine

Roasted Butternut Squash Risotto

Despite the 80 degree weather autumn is definitely here. The air is crisp and the trees are vibrant with color. In my mind few things exemplify fall more than roasted butternut squash. So in celebration of the new season I made a butternut squash risotto. What a terrific combination of the savory and sweet! Even better it takes just under an hour to make. This is a great recipe that is easy to prepare for you and your family, and its’ elegant enough to serve to those guests you wish to impress. Do enjoy!

You will need…
3 C roasted squash cut into ½” cubes
2 Tbsp olive oil
1/3 C minced onion
1 clove minced garlic
1¼ C dry white wine
5 C chicken stock
1¼ C Arborio rice
1 C fresh grated Parmesan
¼ C Mascarpone cheese
2 Tbsp fresh chopped sage
Salt & Pepper to taste
Directions:
Preheat oven to 425. Place your squash onto an aluminum foil lined cookie sheet that’s been lightly sprayed. Drizzle olive oil over the squash and season with salt and pepper.  Roast for 20-25 minutes or until squash becomes soft and the edges are caramelized.
Add olive oil to a large frying pan, place over medium high heat, then add onions and cook for 4-5 minutes. While that’s working pour your stock into a medium sauce pan and bring to a simmer.  Next add the rice and the garlic and saute for 2-3 minutes. 
Pour in the wine, stirring until it’s completely absorbed. Then begin adding the stock a ladle and a half at a time into the rice, making sure to allow it to absorb completely before adding the next ladle. Continue this process until all the liquid has been used or until your rice becomes al dente.  Next stir in the squash, Parmesan and Mascarpone cheeses and check for seasoning. Top with fresh chopped sage. I served this with a grilled filet, but you could certainly leave the meat out and serve with a salad or even by itself. 

Comments     + Add a Comment
Becka (The Elegant Eggplant) says:

Oh my goodness this looks delicious!!! I am loving butternuit squash right now :)

Love your recipe, especially the combination of butternut squash, risotto and sage:)

Holly Henry says:

Thank you. Risotto is such a great dish and there’s so many things you can do with it. Glad you liked it:)

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