Butternut Squash Risotto
This filling risotto is the perfect side dish for a weekend meal. For the creamiest results, use hot chicken stock and patience. Stir the stock in gradually so the rice can absorb it.
Makes 8 servings
1 large butternut squash (totaling 1½ to 2 pounds)
1 Tbsp extra-virgin olive oil
4-5 cups low-sodium chicken stock
3 Tbsp unsalted butter
1 ounce minced ham, bacon, or pancetta
1 large onion, minced
2 cloves garlic, minced
1 cup arborio rice
1/2 cup white wine
1/2 tsp saffron threads
1/2 cup Parmesan cheese
dash of sea salt and freshly ground pepper
- Preheat oven to 400 F.
- Peel and seed squash, and cut it into cubes. Place squash in a large bowl, and toss with olive oil.
- Arrange squash mixture in a single layer on a rimmed cookie sheet or sheet pan.
- Roast until golden brown and tender, about 30 minutes, stirring once. Remove from oven and set aside.
- Bring chicken stock to a simmer in a large saucepan over medium-high heat.
- Meanwhile, in a 4-quart heavy-bottom pot over medium heat, melt butter and sauté ham, onion, and garlic for 3-4 minutes. Add rice, and stir to coat each grain.
- To the rice mixture, add wine, saffron, salt, pepper, and 1/2 cup to 1 cup of hot stock. Stir until liquid is absorbed. Continue to add stock a half-cup to a cup at a time, and stir until most of it is absorbed. The risotto is ready when the rice is tender, about 30-40 minutes.
- When rice is cooked, add squash, Parmesan cheese, salt, and pepper; mix thoroughly, and serve.
Walnut Herb-Glazed Butternut Squash
Starring some of the best flavors of fall, this glazed butternut squash makes a savory Thanksgiving or holiday feast side dish.
Makes 6 servings
2 large butternut squashes (totaling 3-4 pounds)
2 Tbsp extra-virgin olive oil