Savory Fall Delight: Roasted Squash & Sage Risotto

Autumn Recipe: Roasted Squash and Sage Risotto

Today, I’m excited to share a cozy autumn recipe that always brings warmth and comfort to my table. This roasted squash and sage risotto is the perfect dish to celebrate the changing seasons and indulge in the flavors of fall.

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

• 500g butternut squash, cubed
• 300g Arborio rice
• 1 large onion, diced
• 3 garlic cloves, minced
• 10 fresh sage leaves, chopped
• 1 liter vegetable broth
• 150ml white wine
• 100g Parmesan cheese, grated
• 50g butter
• 2 tbsp olive oil
• Salt and pepper to taste

Be sure to have the following kitchen tools ready:

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

Start by preheating your oven to 200°C. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, or until the squash is soft and slightly caramelized.

In a large skillet, heat some olive oil over medium heat. Add the diced onion and garlic, cooking until softened and fragrant. Stir in the Arborio rice and cook for another minute. Deglaze the pan with white wine, stirring until the liquid is absorbed.

Begin adding the vegetable broth to the skillet, one ladleful at a time, stirring continuously and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Stir in the roasted butternut squash, chopped sage, butter, and grated Parmesan cheese. Season with salt and pepper to taste, mixing until well combined and creamy.

Serve the risotto hot, garnished with additional Parmesan cheese and sage leaves. This dish weighs approximately 1800g when cooked and serves 4 people with each serving weighing around 450g. Each serving is estimated to be around 400 calories.

A unique tip for this recipe is to add a splash of balsamic vinegar to the risotto just before serving. The acidity will help balance the richness of the dish and add a depth of flavor that will surprise your taste buds.

I hope you enjoy making this roasted squash and sage risotto as much as I do. Feel free to customize it with your favorite seasonal ingredients and make it your own! Bon appétit!