Delicata and Acorn Squash Risotto with Sage Brown Butter

Updated at: Wed, 16 Aug 2023 21:10:48 GMT

Step 1

Cut squash in half and scrape out seeds. Roast in the oven flesh side down at 375 until tender. You should be able to easily pierce the flesh with a fork. When cooked through, remove squash from skins into a bowl and lightly sprinkle with salt, pepper and cinnamon.

Step 2

While squash is roasting, sauté onion and garlic in a deep bottom pan. Once translucent, add a tablespoon or two of butter, add arborio rice and heat on medium temp until very lightly toasted. Begin ladling in chicken stock and wine, slowly simmering, allowing liquid to absorb. Continue process until tender and creamy.

Step 3

While risotto is cooking, in a small pan, add 2 tablespoons of butter and heat until gently bubbling. Add sage leaves to sizzling butter, separating the leaves in the bottom of the pan so they become lightly crispy. Once crisped, remove leaves from the butter allowing them to further crisp. Reserve brown butter.

Step 4

Once risotto has finished cooking and is tender, fold in squash and parmesan cheese until combined fairly evenly. To serve, top with crispy sage and drizzle on the brown butter.

1 liked

0 disliked