Butternut Squash and Sage Risotto
I was lucky enough to have a friend make this dish for me over the weekend, and it’s definitely one of those share-worthy dishes. The flavour combination between the butternut squash and risotto is surprsingly refreshing and can warm you up on any cold day, and the best thing about this risotto is that it’s a complete main dish. There’s no need to spend hours making sides because this risotto is so filling that you won’t be able to eat anything else. It’ll be sure to keep you warm as the weather gets colder and the daylight grow shorter.
Butternut Squash and Sage Risotto
Ingredients:
- 1 large butternut squash
- 2 peeled garlic cloves
- 10-15 chopped sage leaves
- 1 chopped large onion
- 400g risotto rice
- 2 glasses white wine
- 1 litre hot chicken stock
- Freshly grated parmesan cheese
- 75g pine nuts
Directions:
Butternut Squash
- Preheat the oven to 200C.
- Cut the butternut squash into large wedges, remove seeds and place in a roasting tray. Add the chopped garlic, coat in olive oil, add half the sage leaves and salt and pepper. Mix ingredients together with your hands, ensuring everything is coated. Roast in the oven for 40-50 minutes until softened and golden in colour.
- Once cooked and cooled, scrape the flesh away from the skin. Lightly mash the flesh with a fork until smooth with some chunks still remaining.
Risotto
- Heat olive oil and some butter in a deep sauté pan. Gently fry the onion until softened. Add the rice and stir for about a minute until the grains are coated with the oil and butter. Pour in the wine and stir continuously until it has cooked into the rice. Add a good ladle of hot stock, the remaining sage leaves and salt and pepper to taste. Turn the heat down so the stock is simmering . Keep adding ladles of stock as it cooks into the rice, stirring and moving the rice constantly. After about 15-20 minutes the rice should be soft but still have a bite to it. It should be thick and creamy.
- Remove the pan from the heat and gently stir the roasted butternut squash into the risotto with a handful of parmesan, some butter and salt and pepper to taste. Cover with a lid for a couple of minutes.
- While the risotto is covered, place the pinenuts in a hot frying pan and toss until golden.
- Spoon the risotto into bowls and garnish with pinenuts, extra parmesan and sage leaves.
Enjoy!
Photography by Travelingmcmahans, Fimb and VancityAllie
Simply the best risotto ever. Absolutely love butternut squash risotto. Never tried it with sage though, usually thyme. I usually dice the long part and soften the bulb section in the stock whilst its cooking the rice. once all the stock is absorbed add the pulp squash, cheese and butter. Rest with a lid the sprinkle with the roasted squash and more cheese.
Thanks for the suggestion Gill! I might have to have my friend make this version too!
I make a very similar recipe with butternut squash & chorizo, it’s one of my family’s favourite winter meals, the chorizo adds to the colour & flavour, and like you say, there is no need for side dishes. I will definitely try the squash & sage recipe on my risotto mad family
Thanks Logan made this last nite and it was really lovely everyone enjoyed even my son who can somethimes be a nightmare with food cheers
Really glad to hear that Margaret!