You might have seen the newest addition to our produce selection earlier this month. Light yellow and shaped like a bell, these sweet and fibrous gourds from Satur Farms are one of our favorite things to roast during the fall. Baking butternut squash not only brings out their natural sugars and caramel flavors but it also primes the squash to be cooked in savory dishes like this rich and creamy risotto with nutty parmigiano. We recommend serving butternut squash risotto as the main dish, with plenty of wine and some crusty Roberta's bread, of course.
- 1 large butternut squash, peeled and seeded, diced into .5'' squares
- 3 tbsp olive oil such as our LA Organic – Delicate Extra-Virgin Olive Oil
- 2 cups of risotto
- 2 boxes of vegetable stock
- 1 cup of dry white wine
- 4 tbsp salted butter
- 1.5 cups shredded parmigiano reggiano
- 4 sage leaves, julienned
- 1 tsp red pepper flakes
- 1 large onion, diced
- 2 shallots, minced
1. Preheat oven to 350°. On a large baking sheet, spread out diced butternut squash and toss in olive oil, salt, and pepper. Bake until tender, about 35-40 minutes.
2. In a large dutch oven, melt 2 tbsp of butter over medium high heat and add chopped onions and a little bit of salt, cook until translucent; about 6 minutes. Add shallots, 3 sage leaves, and red pepper flakes and cook for an additional 3 minutes. Add in risotto, and continue to stir until toasted and fragrant; about 5 minutes. Pour in wine and continually stir until liquid is absorbed. Then add a cup of vegetable stock to the dutch oven, stirring the whole time, until liquid is absorbed; repeat three times.
3. Take the baked butternut squash and reincorporate 3/4 of it back into the risotto. Continue to add 1 cup of vegetable stock at a time, while stirring consistently, until the grains are tender, but still firm to the bite. Add in 1 cup of parmigiano and 2 tbsp of butter and stir until melted. Season to taste.
4. Garnish with remaining butternut squash, sage leaves, and cheese. Serve immediately