Indulge in Roasted Butternut Squash Risotto Delight

Roasted butternut squash risotto may sound like a dish that belongs in a five-star restaurant, but let me tell you, it is the comforting hug of flavors you never knew you needed. Picture this: creamy, dreamy risotto infused with the sweet earthiness of roasted squash and kissed with savory Parmesan. The aroma wafting through your kitchen will have your neighbors knocking on your door, begging for a bite.

Now, let me take you back to that chilly autumn evening when my friends came over for dinner, and I decided to impress them with this culinary masterpiece. Spoiler alert: I was met with gasps of delight and requests for seconds. It’s the perfect dish for cozy nights in or festive gatherings—one taste and you’re bound to feel all warm and fuzzy inside.

There was that one time my friend Sarah declared it the “best thing she’s ever eaten,” while simultaneously trying to shovel more into her mouth. We laughed until we cried—and then we ate dessert!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose a firm squash without blemishes; roasting enhances its natural sweetness.

• Arborio Rice: This short-grain rice absorbs flavors beautifully and creates that creamy texture we love.

• Vegetable Broth: Homemade is best, but store-bought works too; just make sure it’s flavorful.

• Onion: A small yellow onion adds depth; chop it finely for even cooking.

• Garlic: Use fresh cloves for a punch of flavor; minced garlic brings warmth to the dish.

• Parmesan Cheese: Freshly grated cheese adds richness and umami; don’t skimp on this!

• Olive Oil: A good quality olive oil enriches the overall taste; use it generously for roasting.

• Sage Leaves: Fresh sage complements the squash perfectly; chop it finely or use whole leaves for garnish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Roasted Butternut Squash Risotto

Roasting the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash into cubes and toss them with olive oil, salt, and pepper until well coated. Spread them on a baking sheet in a single layer and roast until golden brown and tender—about 25 minutes.

Sautéing Aromatics: In a large skillet over medium heat, add olive oil. Once hot, sauté finely chopped onions until they turn translucent and fragrant—around 5 minutes. Add minced garlic and cook until aromatic—this should take about 1 minute.

Toasting the Rice: Stir in Arborio rice into the skillet with onions and garlic. Toast for about 2-3 minutes until the rice grains are slightly translucent around the edges—a vital step that enhances flavor!

Add Broth Gradually: Pour in ladles of warm vegetable broth one at a time while stirring constantly. Wait until most of the liquid is absorbed before adding more—this takes about 20 minutes of nurturing (and stirring).

Incorporating Squash & Finishing Touches : Once your risotto is creamy and al dente, fold in roasted butternut squash cubes along with grated Parmesan cheese and chopped sage leaves. Season generously with salt and pepper to taste before serving.

Enjoy every spoonful while basking in compliments from your family or friends—it’s basically guaranteed!

With each scoop of Roasted Butternut Squash Risotto adorned by melted cheese and fragrant sage leaves, you’ll find yourself transported to culinary bliss. Whether it’s a cozy evening or an elegant dinner party, this dish stands ready to impress!

Perfecting the Cooking Process

Start by roasting the butternut squash while you sauté the onions and garlic. Add Arborio rice next, coating it in flavors before gradually adding broth. This method ensures creamy risotto without overcooking.

Add Your Touch

Feel free to experiment with herbs like sage or thyme for added depth. You can also swap out Parmesan for nutritional yeast for a vegan twist, keeping that creamy texture intact.

Storing & Reheating

Store leftover risotto in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of broth to restore creaminess.

Sharing a warm bowl of Roasted Butternut Squash Risotto at dinner gathered my friends around like moths to a flame, all raving about its comforting taste.

FAQ

How do I store roasted butternut squash risotto?

Store it in an airtight container in the refrigerator for up to three days.

Can I make roasted butternut squash risotto vegan?

Yes, substitute Parmesan cheese with nutritional yeast for a delicious vegan option.

What type of rice is best for risotto?

Arborio rice is ideal because it creates that creamy texture essential for risotto.

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Roasted Butternut Squash Risotto

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Roasted Butternut Squash Risotto is a delightful dish that combines creamy Arborio rice with the sweet, nutty flavor of roasted butternut squash. Enhanced with aromatic garlic and sage, and finished with freshly grated Parmesan cheese, this risotto is both comforting and visually stunning. Perfect for cozy evenings or festive gatherings, every bite warms the heart and satisfies the soul.

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Ingredients

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• 2 cups butternut squash, cubed
• 1 cup Arborio rice
• 4 cups vegetable broth (preferably homemade)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup Parmesan cheese, grated
• 3 tbsp olive oil
• 6 fresh sage leaves, chopped
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.
2. In a large skillet, heat remaining olive oil over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and cook for an additional minute.
3. Stir in Arborio rice and toast for 2-3 minutes until slightly translucent.
4. Gradually add warm vegetable broth one ladle at a time, stirring constantly until absorbed. Continue for about 20 minutes until the rice is creamy and al dente.
5. Fold in roasted squash, Parmesan cheese, and chopped sage. Season with salt and pepper before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 4g
• Sodium: 420mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 15mg