Ive had a huge butternut squash sitting on my counter for over a month now and I’m so relieved that I was finally able to use it! I was having my doubts, it’s harder than you think to use such an enormous amount of squash in the course of a few days when you are just feeding two people. Little did I know that this was one of the best things I could have done.
I’ve heard all of those theories that squash is better once allowed to ripen for several weeks, even several months but have never bothered to to test that out. For the most part I buy what I’m going to eat in the near future and have never really been a person to think ahead in this way.
This squash was truly one of the best I’ve ever tasted. Those weeks on my counter really did a number on it. It was super sweet and the color was so intensely orange. I’m not sure if the color was a result of the unplanned ripening or just the squash I bought. It really did seemed more orange than normal…
So i’m going to advise that the next time you buy a squash you let it sit on your counter for at least a few weeks or until the rind is no longer shiny because you might be glad you did.
Roasted Butternut Squash Risotto with Sage – Makes 4 servings
It is not necessary to pre roast the butternut squash before making this risotto. I roasted a huge squash when I made this butternut squash loaf earlier this week so I just used the left over. If you do use uncooked butternut squash, dice it into 3/4 inch cubes and cook the same as you would with the roasted squash. Your risotto will have more chunks of squash in it this way as the roasted squash tends to dissolve during the cooking process. Both ways are equally as enjoyable! For a completely vegetarian risotto substitute the chicken stock with vegetable stock.
1 1/2 cups arborio rice
about 6 cups chicken stock
2 cups roasted butternut squash, cut into cubes
1 small white onion, diced
2 cloves garlic, diced
1/4 teaspoon freshly grated nutmeg
1/4 cup freshly grated parmigiano reggiano
1 tablespoon butter
olive oil
small bunch of fresh sage leaves, diced about two tablespoons (reserving a few leave whle for garnish)
fresh parsley, finely chopped
salt and pepper to taste
In a medium sized saucepan over medium heat bring the chicken stock to a simmer, once simmering reduce the heat to low and keep warm.
In a large heavy bottomed pot heat the butter with one tablespoon of olive oil over medium heat. Cook the onions and garlic until translusent but not brown, about 5 minues. Add in your diced fresh sage leaves and cook until fragrent. Add the rice and cook for a minute or two, stirring to coat the rice.
Stir in one ladle full of the stock and cook stirring frequently until all of the stock is absorbed. Continue stirring in the simmering stock one ladle full at a time, stirring constantly, letting each ladel full absorb before adding more. Repeat this until the rice is creamy but still al dente.
Once the rice is done, remove from the heat and add in the nutmeg and parmigiano. Season with salt and pepper to taste.
If you want to be extra fancy you can fry a few of the reserved whole fresh sage leaves in a little olive oil for a minute or two until crispy.
Transfer your risotto into a few bowls and garnish with the fried sage parsley.
Yummy. I just conquered the art of making risotto this week – and made it twice – one dessert style, baked in a pie and the other with pork and cider…served with a sage pesto and a fried sage and chestnut topping! This does look great
[...] Roasted Butternut Squash Risotto [...]
[...] be good for several months and possibly even get better with age, also something I learned from a butternut squash I let hang out on the counter for a month. But even more important than their longevity is their [...]