Italian · Members
Butternut Squash Risotto with Crispy Sage
Creamy Parmesan risotto enriched with roasted butternut squash puree, studded with caramelized cubes and topped with sage fried in butter.
- Squash used two ways
- Creamy without heavy cream
- Crispy fried sage garnish
This risotto uses butternut squash two ways: some is mashed into the rice for a silky, golden creaminess, and the rest is folded in as caramelized cubes for sweet, roasty bites. Roasting the squash first concentrates its flavor far beyond simmering it in the pot. Stirring the rice with warm broth one ladle at a time releases its starch and creates that luxurious texture without any cream. Crisp sage leaves on top add a savory crunch.
Instructions
Heat the oven to 425 degrees F. Toss the squash cubes with 2 tablespoons of the olive oil and 1/2 teaspoon salt and roast on a sheet pan for 25 to 30 minutes, flipping once, until tender and caramelized.
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