Roasted  Butternut Squash & Sage Risotto

Risotto is often thought of as quite fussy and labor-intensive. But this butternut squash risotto is none of the above!

Step 1

Preheat oven to 425 degrees. Place a sheet of foil on a baking pan and drizzle with a bit of olive oil. Plop butternut squash onto pan & toss with oil. Sprinkle with salt. Roast for about 20 minutes or until tender and lightly browned in spots.

Step 2

Remove from oven and set aside. In a deep skillet, heat butter and olive oil over medium heat. Add diced onion and saute until softened and translucent, about 4-6 minutes.

Step 3

Add rice to onions and stir. Cook for about 2 minutes, then add wine {or broth} and allow to simmer until the liquid is absorbed. {This should take about 5-7 minutes.}

Step 4

Pour in about ⅓ of the chicken broth that's been warmed. Give it a quick stir, bring the heat down a smidge and allow to simmer until the liquid is absorbed once again, about 7-9 minutes or so. Repeat with another ⅓ of the broth. When you add in the last ⅓, toss in your roasted butternut squash and minced sage. Stir and allow to absorb the last of the liquid.

Step 5

Before serving, add in cheese, salt & pepper to taste and stir {for the last time!} Serve hot... and try to eat it while it's still at that temp. You deserve it!

Step 5

Get full recipe & directions in the post!

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