Hello lovely readers,
As the leaves turn golden and the air carries the gentle crispness of autumn, my cooking instincts naturally gravitate towards cozy, warming dishes that bring the whole family around the table. There’s something about the changing seasons that makes me turn to comfort foods with rich flavors and hearty ingredients. One such dish that graces our table every year is a soul-warming Butternut Squash and Sage Risotto.
Our household is always bustling with the energy of four young children, and amidst the delightful chaos, I’m constantly exploring dishes that not only satisfy the taste buds of our little ones but also coax the grown-ups into savoring each soothing bite. This risotto ticks all the boxes.
Now, let’s talk about the star ingredient: butternut squash. It’s a revelation of natural sweetness and soft, earthy tones, and combining it with fragrant sage makes for a match made in culinary heaven. As the squash roasts in the oven, its sweet aroma fills the kitchen, a signal that comforts are on their way. The addition of toasted pine nuts on top gives a nutty, delicate crunch that elevates every mouthful.
Preparing a risotto might seem daunting, especially with kids running around. But trust me, the rhythmic stirring quickly becomes meditative, offering a moment’s respite amidst the daily hustle. It’s a time to pause, reflect, and infuse love into every spoonful. Once you perfect the art of adding warm broth slowly to the rice, you’ll find risotto-making to be an absolute breeze, especially when it rewards you with its creamy texture and comforting flavors.
And let’s not forget Parmesan cheese melded throughout, bringing a decadent creaminess that complements the nuttiness of the squash. Every bite is a beautiful blend of sweetness, creaminess, and a touch of savory sage.
So, if you’re yearning for a dish that wraps you in warmth and makes you relish the cozy vibes of autumn, this Butternut Squash and Sage Risotto might just become your new seasonal favorite. Grab your apron, because it’s time to create magic in your kitchen and gather your family to delight in this autumnal masterpiece.
Until next time, enjoy every comforting, delicious moment you spend in the kitchen!
With warmth and fun,
Al
Ingredients
– 1 medium butternut squash (about 1kg), peeled, seeded, and diced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 4 cups vegetable broth, warmed
– 1/2 cup grated Parmesan cheese
– 3 tablespoons unsalted butter
– 2 tablespoons fresh sage, chopped
– 1/4 cup toasted pine nuts
– Optional: extra grated Parmesan, for serving
Method
1. Preheat your oven to 200°C (392°F). Toss the diced butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread it out in a single layer on a baking sheet. Roast in the oven for 25-30 minutes or until tender and caramelized, tossing halfway through the cooking time.
2. Meanwhile, heat the remaining tablespoon of olive oil in a large, heavy-based saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
3. Add the Arborio rice to the saucepan and stir to coat in the oil. Toast the rice for 2-3 minutes, ensuring it is mixed well with the onion and garlic.
4. Pour in the white wine and cook, stirring continuously, until the wine has evaporated, about 2-3 minutes.
5. Start adding the warmed vegetable broth to the rice mixture, one ladleful at a time, stirring often and allowing the liquid to be absorbed before adding more. Continue this process for approximately 18-20 minutes, or until the rice is tender and creamy but still has a slight bite.
6. Remove the saucepan from the heat and stir in the roasted butternut squash, grated Parmesan cheese, butter, and chopped sage. Season with the remaining salt and pepper to taste. Let the risotto sit for a couple of minutes to allow flavors to meld.
7. Serve the risotto topped with toasted pine nuts and an optional sprinkle of extra grated Parmesan. Enjoy the delightful autumn flavors.
