I’m newly obsessed with butternut squash. For most of my life, I never really ate it. And then I was introduced to the most amazing pizza at our favorite restaurant in Hoboken that has butternut squash, truffle, and fontina. Sounds weird, but I think that’s what started my butternut squash kick and now I’m playing around with some new recipes, like my recent Butternut Squash and Apple Soup.
I thought I would try out a risotto, inspired by a few recipes I saw popping up on Pinterest. I love recipes by blogger Skinny Taste and of course for Italian, I end up turning to Giada. So I sifted through some recipes and did my own thing, and the risotto turned about pretty great. This recipe is a keeper.
To start, I cut the squash in cubes instead of roasting it whole. I think either method works, but this was just easier to deal with since I only ended up using half the squash. (Teaser: I’ll be posting what I did with the other half of the squash later in the week.)
I put the cubed squash in a large glass baking pan (greased) and cooked for about 30 minutes on 350 degrees.
Add the cooked squash to a pot and cover with the broth. Let squash cook in the broth on low while you prepare the rice.
Meanwhile, sautee onion and garlic in butter until onions are soft, about 5 minutes.
Add the sage and white wine. (You’ll see I used a classy $8 Sutter Home.) Let simmer until wine is mostly absorbed, about 3 minutes.
Then transfer the chicken broth from the other pot, one ladle at a time. Let rice absorb and then add another ladleful until most of the broth is absorbed and the rice becomes creamy. Stir slowly and constantly. (When you are not stirring, leave the lid of the pot on.) The whole absorption process will take about 30 minutes or more.
Once all liquid is absorbed into rice, remove from heat.
Note: Taste the rice. If all chicken broth is absorbed and the rice is still a little stiff, add in some water (or wine) and let it absorb.
Finally, mash the butternut squash and add to the rice and stir well. Add parmesan, salt and pepper.
Butternut Squash Risotto
- 3 cups butternut squash (about ½ a squash)
- 4 cups chicken (or vegetable) broth
- 3 tbsp. butter
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 tsp. dried sage
- 1/2 cup dry white wine (e.g. Chardonnay)
- 2 cups Arborio rice
- ½ cup parmesan
- salt and pepper, to taste
Peel and cube butternut squash. Place in a large basking dish coasted with oil. Roast in the oven at 350 for about 30 minutes, turning the squash with a spatula halfway through.
When removing from oven, add squash to large pot, covering in the chicken broth. Let simmer on low, leaving squash cubed.
Meanwhile, sautee minced onion and garlic in butter until onions are soft, about 5 minutes. Add rice and stir until rice is coated in butter.
Add sage and white wine. Let simmer until wine is mostly absorbed, about 3 minutes.
Slowly add in chicken broth, one ladle at a time. Let rice absorb and then add another ladleful until most of the broth is absorbed and the rice becomes creamy. Stir slowly and constantly. Process will take about 20 minutes.
Once all liquid is absorbed into rice, remove from heat. Mash the butternut squash with a masher or fork. Add to rice and stir well. Add parmesan, salt and pepper.
Mix and enjoy!