Indulge in Autumn Bliss with Butternut Squash Risotto & Cand

Autumn Comfort Recipe: Butternut Squash Risotto with Candied Pecans

I’m excited to share a cozy autumn recipe that will warm you up from the inside out — Butternut Squash Risotto with Candied Pecans. This dish perfectly blends the creamy, savory goodness of risotto with the subtle sweetness of butternut squash and the crunch of candied pecans. It’s a delightful combination of flavors and textures that will make you feel like you’re wrapped in a blanket of comfort.

For this recipe, you’ll need the following ingredients:

• butternut squash (peeled and diced) – 400g
• arborio rice – 300g
• vegetable broth – 1 liter
• white wine – 150ml
• onion (finely chopped) – 1
• butter – 50g
• parmesan cheese (grated) – 100g
• pecans – 100g
• brown sugar – 50g
• salt – to taste
• black pepper – to taste

To bring this dish to life, you’ll need the following kitchen tools:

• chef’s knife
• cutting board
• large skillet
• wooden spoon
• baking sheet
• saucepan

Start by preheating your oven to 350°F (180°C) and spreading the pecans on a baking sheet. Sprinkle the brown sugar over the pecans, ensuring they are evenly coated. Roast in the oven for about 10-12 minutes until the sugar has caramelized and the pecans are fragrant. Let them cool, then roughly chop them for the topping.

In a saucepan, heat the vegetable broth until simmering, then reduce the heat to low to keep it warm. In a large skillet, melt the butter over medium heat and add the chopped onion. Sauté until the onion is translucent, then add the diced butternut squash. Cook for a few minutes until the squash starts to soften.

Add the arborio rice to the skillet and toast it for a couple of minutes. Deglaze the pan with the white wine and let it cook off before adding a ladleful of warm vegetable broth. Stir continuously and add more broth as it gets absorbed, allowing the rice to slowly cook and become creamy.

Continue this process until the rice is al dente and the butternut squash is tender. Stir in the grated parmesan cheese, season with salt and black pepper to taste, and remove from heat. Let the risotto rest for a few minutes to allow the flavors to meld together.

To serve, spoon the butternut squash risotto into bowls and sprinkle the candied pecans on top for a sweet crunch. Enjoy this comforting autumn dish with a glass of white wine or a side salad for a complete meal.

The total weight of the cooked dish is approximately 1200g, with 4 servings at around 300g each. One serving of this Butternut Squash Risotto with Candied Pecans is approximately 400 calories.

A unique tip for this recipe is to add a splash of balsamic glaze on top of the finished dish for an extra burst of flavor and acidity that complements the sweetness of the candied pecans.

I hope you give this Butternut Squash Risotto with Candied Pecans a try and make it your own by adding your favorite seasonal ingredients. It’s a dish that truly captures the essence of autumn comfort in every bite. Enjoy!