This butternut squash risotto an ideal dish for a cold, fall night. Like all good risottos, it's rich and creamy, with brimming with flavor from the chicken stock, white wine, and onion. The squash's flavor takes a backseat in this dish, but clearly, its sunny, bright color is at center stage.
All this needs is a glass of white wine, a good hunk of bread, and a crackling fire in the hearth.
Note: though the original recipe says this serves 4, we got at least 6 servings out of this.
Butternut Squash Risotto (adapted)
4 cups low-sodium chicken broth
2 cups dry white wine, divided
2 Tbsp. olive oil
1 large yellow onion, finely chopped
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 tsp. ground sage
1 small butternut squash, peeled, seeded, and grated (about 4 cups)
2 large cloves garlic, finely chopped
1 1/2 cups Arborio rice
1/2 cup (2 ounces) grated Parmesan
Warm the broth and 1 cup of wine in a small saucepan over low heat.
Meanwhile, heat the oil in a large pot over medium heat. Add the onion, salt, and pepper and cook for 4 minutes. Add the sage, squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook, stirring constantly, for 3 minutes. Add the reserved cup of wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes.
Add the broth/wine mixture, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the Parmesan. Spoon into individual bowls.
Tip: To grate a butternut squash, rub it against the large holes of a box grater, or roughly chop it, then pulse it in a food processor.