Hey there, fellow food enthusiasts!
It’s Al here, just taking a pause from the whir of my kitchen to share with you another hearty dish that sings the sweet melodies of autumn. With the leaves slowly trading their lush green for shades of amber, I’ve found myself reaching for ingredients that mirror the rich, warm palette of the season. And what could be more autumnal than the humble butternut squash?
Now, I know what you might be thinking, “Al, not another butternut squash recipe!” But trust me, this isn’t just any butternut squash dish. This is my Sweet Roasted Butternut Squash Risotto with Crispy Sage—a dish that truly embodies the spirit of the harvest season.
I must admit, I’ve always been a bit of a risotto enthusiast; the sheer simplicity of transforming rice into something so lusciously rich and creamy is pretty close to magic, if you ask me. As for the butternut squash, I can’t get enough of its versatility—great for soups, stews, and even as the star of the show in a dish like this. My intention was to create something that not only warms the belly but also yields comfort as the nights draw in.
This recipe calls for roasting the butternut squash beforehand, which, in my opinion, is crucial. Roasting intensifies the squash’s natural sugars, deepens its flavor, and gives it that all-important caramelization—adding a depth that sautéing just can’t achieve.
As for the risotto, it’s all about patience and love. Stirring the pot might seem a little demanding, but it’s the perfect opportunity to lose yourself in the rhythm of the kitchen, perhaps with a glass of that dry white wine you’ll be using for the dish in hand, and some soothing tunes playing in the background. I always find this part of risotto-making quite therapeutic.
And, of course, the finishing touch of crispy sage leaves adds an earthy crackle and aromatic pop that completes the dish with a chef’s kiss. A simple technique that delivers on texture and taste—frying the sage leaves until they’re just crisp—is a must-try. Trust me, once you’ve tried crispy sage, you’ll be looking for excuses to add it to everything!
What I love most about this butternut squash risotto is how it masterfully combines the feeling of indulgence with wholesome, nourishing ingredients. It’s a win-win in my book.
So, as the evenings become cooler and you don your favorite sweater, consider cozying up with a plate of this heartwarming risotto. It’s a hug in a bowl—comfort food that brings a little elegance to your dinner table without any fuss.
Until next time, remember to enjoy the simple pleasures of cooking and the warmth it brings to your home.
Happy cooking, friends!
Al
Ingredients
– 1 medium butternut squash (approx. 800g), peeled and diced
– 2 tablespoons olive oil
– 1 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
– 1 liter vegetable stock
– 2 tablespoons unsalted butter
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 300g Arborio rice
– 150ml dry white wine
– 50g Parmesan cheese, freshly grated
– 12 sage leaves
– Extra virgin olive oil, for frying sage leaves
Method
1. Preheat your oven to 200°C (400°F, gas mark 6). Place the diced butternut squash on a baking tray, drizzle with 1 tablespoon of olive oil, and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Toss to coat evenly, then roast in the preheated oven for 25-30 minutes or until the squash is tender and caramelized at the edges. Remove from the oven and set aside.
2. While the butternut squash is roasting, heat the vegetable stock in a saucepan over low heat until hot but not boiling. Keep it on low heat to use later.
3. In a heavy-bottomed pan or risotto pot, melt 1 tablespoon of unsalted butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute.
4. Stir in the Arborio rice, ensuring the grains are well-coated with the butter and onion mixture. Cook for about 2 minutes to lightly toast the rice, then pour in the white wine. Cook, stirring, for another 2 minutes until the wine has mostly evaporated.
5. Begin adding the warm vegetable stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed by the rice before adding the next. Continue this process, stirring frequently, for about 18-20 minutes, or until the rice is al dente.
6. While the risotto is cooking, heat a small pan over medium heat with enough extra virgin olive oil to cover the bottom. Once hot, add the sage leaves and fry for about 20-30 seconds until crisp. Remove the sage leaves with a slotted spoon and drain on a paper towel. Sprinkle with a pinch of salt.
7. Once the risotto is creamy and just tender, remove from heat. Stir in the roasted butternut squash, remaining 1 tablespoon of unsalted butter, grated Parmesan cheese, and remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Combine gently until all the ingredients are well distributed and the cheese and butter have melted, creating a rich, creamy texture.
8. Serve the risotto hot, garnished with the crispy sage leaves. If desired, drizzle a little olive oil and add an extra sprinkle of Parmesan cheese on top before serving.
