I cannot share enough about how much fun seasonal eating can be! One of the most popular winter vegetables are the various winter squash. Butternut is an easy favorite with it’s creamy interior that seems to accommodate many methods of preparation. I have enjoyed butternut for years but until recently had not paired it with sage. It is easily one of my favorites right now. For an easy taste reference add some fresh sage to your next batch of butternut squash soup. Or give this recipe a try:
You can find butternut squash, olive oil, butter, shallots, chicken broth and shredded parmesan on our web site most weeks this time of year. This coming week we also have fresh sage!
Butternut Sage Risotto
If you love risotto and are looking to boost the amount of vegetable in this recipe select a large butternut and puree half after baking. Add the puree to the risotto before mixing in the chopped butternut and sage.
- 1 small butternut squash, halved and seeded
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 4 Tbs. (1/2 stick) unsalted butter
- 2 shallots, finely chopped – I have used garlic when I did not have shallot on hand. Not quite as good, but still scrumptious.
- 1 3/4 cups Arborio rice – I now use brown rice because I have had a difficult time finding aborio in bulk.
- 1/4 cup dry white wine
- 3 1/4 cups chicken broth or stock, plus more as needed
- 1 Tbs. chopped fresh sage
- 1/2 cup grated Parmigiano-Reggiano cheese
Preheat an oven to 400ºF. Line a baking sheet with aluminum foil.
Drizzle the squash cavities with the olive oil and season with salt and pepper. Place, cut side down, on the prepared baking sheet and roast until tender, 30 to 45 minutes. (While squash is baking start on next section) When the squash is cool enough to handle. Remove the squash from the tough exterior and chop.
In a medium sauce pan or dutch oven add 2 Tbs. of the butter and the shallots and cook until softened, 4 to 6 minutes. Add the rice and cook for about 2 minutes. Add the wine and cook until most of it is absorbed, about 30 seconds. Add the 3 1/4 cups broth and reduce the temperature to 212ºF. Cook until the rice is tender, adding more brothas needed, about 15 minutes; during the last 5 minutes of cooking, add the chopped squash and sage. Add the cheese and the remaining 2 Tbs. butter, stirring until melted. Serve immediately. Serves 4 to 6.