Best Roasted Butternut Squash Risotto Recipe

The best roasted butternut squash risotto that tastes like real Italian food! Enjoy this smooth risotto made the real Italian way. It tastes great and is so creamy! It works well as a main dish or a side dish.

Ingredient

– 1 butternut squash (about 2 Cups) peeled and cut into small cubes (pre cut or frozen also works) – 2 tablespoons butter – 1 teaspoon salt – 5 ½ cups low-sodium chicken broth or homemade stock, or vegetable broth -add more if needed – 1 tablespoon extra virgin olive oil – ½ cup chopped onion – 2 cloves of crushed garlic – 1 ½ cups arborio rice – ½ cup dry white wine – ½ cup grated Parmigiano cheese, plus more for serving Brown Butter Sage Sauce: – 4 tablespoons good quality butter – 5-6 fresh sage leave

Direction

Preheat oven to 400F. Cut butternut squash and place on a foil-lined baking sheet. Add olive oil and ¼ teaspoon of salt, bake for 25-30 minutes until golden brown (if frozen, soften in microwave first, then bake for 15-20 minutes).

Step 1

White Line

Mash half the squash with a fork after baking, leaving the other half cubed. Keep the cubed squash foil-wrapped for later.  Medium-low heat chicken or vegetable stock in a medium pot. 

Step 2

White Line

In a larger pot, heat oil moderately low. Stir occasionally as the onion and garlic cook until translucent, about 5 minutes. Stir in the rice for 2 minutes until opaque.

Step 3

White Line

Mix the rice with the wine and remaining ¾ teaspoon of salt. Stir frequently until all wine is absorbed. Add ½ cup of simmering broth and stir frequently until absorbed. Adjust heat to gently bubble rice and broth.

Step 4

White Line

Continue cooking rice, stirring gently, adding ½ cup of broth at a time and letting it absorb before adding the next ½ cup. Cook the rice for 20–25 minutes until tender. Rice starch thickens unabsorbed broth.

Step 5

White Line

It may not be necessary to use all the broth or water. A creamy mixture with al dente rice will be the result. Remove from heat and gently stir in mashed squash and parmigiano cheese. Dish risotto into bowls.

Step 6

White Line

 Place two whole squash pieces on top and pour 1 tablespoon or more brown butter sage over the risotto. Serve hot! Mangia.  Combine brown butter sauce ingredients in a saucepan over medium heat until butter turns dark brown and golden. 

Step 7

White Line

Microwave 1 minute at a time until butter is slightly brown—don't burn! Pour a big spoonful of brown butter sage and extra grated parmigiano over bowls of risotto. Mangia!

Step 8

White Line

also see

also see

ITALIAN BAKED RICOTTA