I absolutely love roasted butternut squash and sage risotto! It’s creamy and delicious, making it perfect for chilly evenings. First, I roast the squash until it’s sweet and caramelized. While that’s happening, I sauté some onion and garlic in butter, which smells amazing! Then, I toast Arborio rice before adding some wine and gradually mixing in vegetable broth. Finally, I stir in the roasted squash and Parmesan. It’s so comforting, and the fresh sage on top gives it a lovely touch. Plus, it pairs well with a crisp white wine! Stick around, and I’ll share my favorite serving tips!
What You’ll Love About This Recipe
When you plunge into this roasted butternut squash risotto, you’re in for a treat. The combination of creamy texture and sweet flavors is irresistible.
Plus, you’ll love the health benefits, like vitamins A and C. Here’s why this dish rocks:
- Amazing flavor profiles
- Nutrient-rich ingredients
- Simple preparation
- Perfect for gatherings
Let’s celebrate food that’s both delicious and good for you!
Recipe
Roasted Butternut Squash Risotto is a creamy and comforting dish that celebrates the flavors of autumn with its rich squash and savory broth. This risotto is the perfect centerpiece for dinner or a delightful side dish for any occasion.
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, warmed
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves, for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- In a large skillet, melt butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Stir in the Arborio rice, coating it well with the butter and onion mixture. Toast the rice for about 2 minutes until slightly opaque.
- Pour in the white wine and stir until it’s mostly absorbed.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the roasted butternut squash and Parmesan cheese until well combined. Adjust seasoning if necessary.
- Serve hot, garnished with fresh sage leaves.
Notes: For a vegan version, omit the Parmesan cheese or substitute it with a vegan cheese alternative. You can also add other vegetables like spinach or mushrooms for added flavor and nutrition.
Time:
- Prep time: 15 minutes
- Cooking time: 40 minutes
- Total time: 55 minutes
- Servings: 4
- Calories: Approximately 350 per serving
- Cuisine: Italian
Enjoy this delightful Roasted Butternut Squash Risotto as a comforting meal that showcases seasonal produce and culinary tradition!
Equipment
To create a delicious Roasted Butternut Squash Risotto, I recommend having the right equipment on hand to make the process smoother.
Here are some essential kitchen tools that simplify those risotto techniques:
- A heavy-bottomed saucepan
- A wooden spoon
- A sharp knife
- A baking sheet
With these handy, you’ll feel like a cooking pro in no time!
What to Serve With This Recipe
When I make roasted butternut squash risotto, I love thinking about what to serve alongside it.
A good wine can really bring out the flavors, while some tasty side dishes might complement it perfectly.
Plus, I enjoy adding little garnishes to make my plate look fancy—it’s all about the details, right?
Complementary Wine Choices
Wondering what wine pairs best with the creamy, savory notes of roasted butternut squash risotto?
For a delightful match, I love a crisp white wine, like Sauvignon Blanc or Pinot Grigio.
If you’re in the mood for red, gentle options like Pinot Noir work wonders too.
Trust me, these choices will elevate your meal and let those cozy flavors shine! Enjoy!
Ideal Side Dishes
Roasted butternut squash risotto shines as a main dish, but you can elevate your meal with the right side dishes.
I love pairing it with sautéed seasonal vegetables, like vibrant green beans or kale. They add a pop of color and freshness that perfectly complements the creamy risotto.
Plus, a light salad with tangy dressing provides delightful flavor pairings that truly round out the meal!
Garnish Suggestions
To enhance the experience of your roasted butternut squash risotto, consider adding garnishes that elevate both flavor and presentation.
I love using crispy sage leaves or a sprinkle of toasted pine nuts for delicious flavor enhancements.
You might also try a drizzle of balsamic reduction or some fresh herbs.
These garnish options not only look great but also make the dish sing with flavor!
Frequently Asked Questions
Can I Use Other Types of Squash Instead of Butternut?
You won’t believe the possibilities! Yes, I’ve used acorn squash, spaghetti squash, kabocha squash, and honeynut squash in my dishes. Each adds a unique flavor, letting me express my creativity and culinary freedom.
How Can I Make This Risotto Vegan-Friendly?
To make it vegan-friendly, I swap dairy with plant-based milk and nutritional yeast for creaminess. I use vegetable broth instead of chicken and incorporate sautéed mushrooms for depth. These vegan substitutes truly elevate the dish!
Can I Prepare This Dish in Advance?
I’ve prepped dishes in advance before, but I guarantee the risotto texture stays creamy by adding a splash of broth when reheating. Balancing flavors is essential, so I adjust seasoning just before serving.
What Wine Pairs Well With Butternut Squash Risotto?
When choosing a wine, I love to experiment! A chardonnay’s creamy texture complements the risotto’s richness, while its fruity flavor profiles enhance the dish. You don’t have to stick to conventional pairings to enjoy your meal!
How Do I Store Leftovers Properly?
When it comes to leftover preservation, I always make sure to store them in airtight containers. Proper refrigeration helps keep them fresh longer, letting me enjoy my meals without worrying about waste or spoilage.