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Recipe: Butternut Squash Risotto

Side Dish


1 Small Butternut Squash
4 Cups Chicken Stock
1 Cup Arborio Rice
3 Tbsp. Olive Oil
¼ Cup White Wine, Dry
1 Tbsp. Butter
½ Cup Grated Asiago Cheese, Divided
2 Tbsp. Onion, Granulated
2 Tbsp. Garlic, Minced
1 Tbsp. Sage Leaf, Rubbed
To Taste Sea Salt
To Taste Black Pepper
¼ Cup Pine Nuts


1) Preheat oven to 350°F.
2) Cut squash in half lengthwise; rub with olive oil and sprinkle with salt and pepper. Place cut side down on  a foil-lined baking sheet. Prick the outside skin with a fork a few times and roast for 35-40 minutes or until squash is tender.
3) Remove from oven and cool until squash can be handled scoop out the inner portion of the squash and puree in a food processor until smooth (Note: Use a small amount of water to help smooth out the puree is necessary). Measure out 1 Cup of puree and set aside.
4) Prepare pint nut garnish: heat 1 Tbsp. olive oil in a small saucepan on medium heat. Once oil is hot, add pine nuts, stirring consistently. Toast until they begin to turn a golden brown. (Note: Be careful, they can go from toasted to burnt very quickly). Once browned, remove from pan and transfer to a paper towel lined plate.
5) Warm chicken stock in a small saucepan over low heat, cover and keep warm.
6) Heat remaining 2 Tbsp. of olive oil in large saucepan over medium heat. Add rice and stir until evenly coated and they begin to look transparent, about 2 minutes. then add the granulated onion, minced garlic and rubbed sage leaf; stir until thoroughly mixed.
7) Add the ¼ cup white wine and stir until absorbed. Add a ½ Cup of the warmed chicken stock, stirring until almost absorbed before adding more liquid. Keep adding stick a ½ Cup at a time, stirring constantly after adding. Once you've added the last of the stock, make sure the rice is just about done cooking and stir n the 1 Cup squash puree. Continue cooking until rice is creamy and cooked thoroughly. Season with salt and pepper. (Note: If you are making the balsamic glaze, you can begin in during this step by cooking it on a low stove top setting until vinegar has reduced to the right consistency).

8) Finally, add the Tbsp. of butter and a ¼ Cup of the asiago cheese, stirring until mixed completely. Divide amongst serving bowl or plates and top first with balsamic glaze, remaining cheese, pine nuts and a sprinkling of additional sage leaf.


Products Used In This Recipe:

Butternut Squash Risotto Description of your recipe. Serves 4 Ingredients: 1 Butternut Squash, 4 Cups Chicken Stock, 1 Cup Arborio Rice, 3 Tbsp Olive Oil, 1/4 Cup Dry White Wine, 1 Tbsp Butter, 1/2 Cup Grated Asiago Cheese, 2 Tbsp Granulated Onion, 2 Tbsp Minced Garlic, 1 Tbsp Rubbed Sage Leaf, 1/4 Cup Pine Nuts, salt & pepper,

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