Fall foods are my absolute favorite, so the other day I had a hankerin’ to fill my kitchen with a few of their flavors. I made pork chops with caramelized onions and pan sautéed pears (oh yeah), then followed it up the next day with roasted butternut squash risotto. It had to be done.
Today, I share with you my favorite butternut squash risotto recipe. It has cream. It has wine. It has butternut squash. And it is so good.
Roasted Butternut Squash Risotto
1 medium butternut squash cubed (approx. 4 to 5 cups raw)
½ medium yellow onion, finely diced
3 tbsp olive oil
1 tbsp butter
16 oz. arborio rice
8 cups chicken or vegetable broth
1 cup dry white wine
1 cup + 2 tbsp half & half or cream
½ tsp dried sage
8-10 fresh sage leaves
salt & pepper to taste
3 oz. shaved or grated parmesan
1. Preheat oven to 400 degrees. Peel and dice your butternut squash (or you can substitute store bought diced butternut squash to save time). In a bowl, coat squash in 1 tbsp olive oil and dried sage then layer on baking sheet.
Roast squash in the oven for 50 minutes (tossing once halfway through cooking time) until fully cooked. Remove from oven and allow to cool.
2. In a large pot, soften diced onion on medium heat in 2 tbsp olive oil for 3 minutes, then add rice and chicken/vegetable broth and bring to a low boil. Continue cooking on low heat, stirring frequently for 15 minutes.
3. Meanwhile, rough chop your fresh sage leaves and pan fry (yes, pan fry) them in 1 tbsp of butter for 1 minute then drain on paper towel. You must experience in your lifetime the deliciousness of a sage leaf fried in butter, then you truly have lived.
4. Before you are tempted to gobble it all down with your bare hands, puree your roasted butternut squash with 2 tbsp of half & half (or cream) in a food processor.
5. After risotto has cooked for 15 minutes, add white wine, half & half (or cream), and the pureed butternut squash to your rice and continue stirring for 5 minutes, or until rice is al dente and all flavors are absorbed.
6. If necessary add more broth until rice is fully cooked. Add salt and/or pepper to taste. Top with fried sage leaves and serve warm with grated or shaved parmesan. Serves six.
That’s a salad plate serving, but you have my permission to fill your dinner plate instead. (Printable recipe here, click on second link). Happy nom nom!
What’s your favorite fall food recipe?