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Butternut Squash Risotto

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I studied abroad in San Sebastian, Spain in 2016 and fell in love with risotto there. I had never had risotto before and ordered it every chance I got while I was abroad. I even took a cooking class where I learned how to make risotto with black squid ink and calamari- SO GOOD. It’s been four years now, and I still dream about the bowls and bowls of delicious risotto I devoured in Europe.

With the change of seasons, I decided to create a gluten-free Butternut Squash Risotto recipe. Here are a few things that I learned along the way to my final recipe that you see below: perfect cooking rice is surprisingly tricky, butternut squash and maple syrup is a match made in heaven, pancetta makes everything better. I’ll be the first to admit that risotto is not an easy pasta dish that you can whip up when you have nothing in your pantry or fridge to eat. Risotto takes time, persistence, and lots of love (or wine, your choice) to get it right. But when it’s right, oh my gosh, is it amazing.

 

Cook Time: 55-65 minutes    Total Time: 90 minutes

Yield: 6 Servings     Prep Time: 30 minutes

Ingredients

  • 1 butternut squash, halved
  • 3 tablespoons olive oil
  • 1 teaspoon maple syrup
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper
  • 3 teaspoons rosemary
  • ½ cup pancetta
  • 10-15 sage leaves
  • 1 yellow onion, diced
  • 2 cloves of garlic, diced
  • ½ dry white wine
  • 3 tablespoons unsalted butter
  • 1 ½ cups arborio rice
  • 3 cups of vegetable broth
  • 1 cup water
  • 1 cup parmesan cheese

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil
  2. Poke holes down the middle of the butternut squash and microwave for 4 minutes
  3. Let it cool for 2-3 minutes, then follow the holes to cut down the middle of the squash
  4. Remove the seeds and season with 1 tablespoon olive oil, maple syrup, 1 teaspoon sea salt, 2 teaspoons black pepper and 2 teaspoons rosemary
  5. Flip the butternut squash so they’re skin side up and place in the oven
  6. Bake for 30 minutes
  7. Once cooked, remove from oven and let cool for 10 minutes
  8. Then, remove the skin, dice the butternut squash into bite size pieces and set aside
  9. In a large pot or Dutch oven, add the pancetta and cook for 5 minutes on medium heat
  10.  Once cooked, remove the pancetta and fry the sage leaves in in the pot for 5 minutes
  11. Next, set the sage leaves aside with the pancetta, so you’re left with an empty pan
  12. Add two tablespoons olive oil, the diced onion and 1 teaspoon sea salt, then cook until translucent (about 5 minutes)
  13. Then, add the diced garlic and 1 teaspoon black pepper
  14. Add the white wine and butter, and cook for 5 minutes
  15. Next, add the rice and stir slowly for 5 minutes to coat
  16. Then, add the vegetable broth one cup at a time, stirring continuously until the liquid is combined, then add the next cup until completed
  17. Finally, add the cup of water and stir into the rice until combined
  18. Turn off the heat and stir in your parmesan cheese, butternut squash, pancetta and fried sage leaves

Serve Warm and Enjoy!

There’s nothing quite like delicious, creamy risotto. This recipe is such a crowd pleaser and luckily, makes quite a lot- which is perfect, since it’s devoured very quickly! Pair this Butternut Squash Risotto with a glass of white wine and enjoy the perfect fall dinner.

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Butternut Squash Risotto

Recipe by adminCourse: Risotto
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 butternut squash, halved

  • 3 tablespoons olive oil

  • 1 teaspoon maple syrup

  • 2 teaspoons sea salt

  • 2 teaspoons black pepper

  • 3 teaspoons rosemary

  • ½ cup pancetta

  • 10-15 sage leaves

  • 1 yellow onion, diced

  • 2 cloves of garlic, diced

  • ½ dry white wine

  • 3 tablespoons unsalted butter

  • 1 ½ cups arborio rice

  • 3 cups of vegetable broth

  • 1 cup water

  • 1 cup parmesan cheese

Directions

  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil
  • Poke holes down the middle of the butternut squash and microwave for 4 minutes
  • Let it cool for 2-3 minutes, then follow the holes to cut down the middle of the squash
  • Remove the seeds and season with 1 tablespoon olive oil, maple syrup, 1 teaspoon sea salt, 2 teaspoons black pepper and 2 teaspoons rosemary
  • Flip the butternut squash so they’re skin side up and place in the oven
  • Bake for 30 minutes
  • Once cooked, remove from oven and let cool for 10 minutes
  • Then, remove the skin, dice the butternut squash into bite size pieces and set aside
  • In a large pot or Dutch oven, add the pancetta and cook for 5 minutes on medium heat
  • Once cooked, remove the pancetta and fry the sage leaves in in the pot for 5 minutes
  • Next, set the sage leaves aside with the pancetta, so you’re left with an empty pan
  • Add two tablespoons olive oil, the diced onion and 1 teaspoon sea salt, then cook until translucent (about 5 minutes)
  • Then, add the diced garlic and 1 teaspoon black pepper
  • Add the white wine and butter, and cook for 5 minutes
  • Next, add the rice and stir slowly for 5 minutes to coat
  • Then, add the vegetable broth one cup at a time, stirring continuously until the liquid is combined, then add the next cup until completed
  • Finally, add the cup of water and stir into the rice until combined
  • Turn off the heat and stir in your parmesan cheese, butternut squash, pancetta and fried sage leaves

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