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Butternut squash risotto in a blue bowl.

Butternut Squash Risotto

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5 from 15 reviews

This easy Butternut Squash Risotto is the perfect Fall or Winter meal. It is elegant without being stuffy, and makes a great holiday side dish!

  • Total Time: 1 hour 45 minutes
  • Yield: 6 Servings 1x

Ingredients

Scale

 

  • 1 Butternut Squash, (about 3 pounds)
  • 3 Tablespoons of Olive Oil, divided
  • 6 Cups of Chicken or Vegetable Stock
  • 6 Leaves of Fresh Sage
  • 2 Bay Leaves, Fresh or Dried
  • 1 Sprig of Fresh Thyme
  • 1/2 of Cup Onion, Chopped
  • 2 Cups Arborio Rice
  • 1/2 Cup of Dry Hard Cider
  • 1 1/2 teaspoons of Salt
  • 3/4 teaspoon of Pepper
  • 1 teaspoon of Dried Sage
  • 1/2 cup of Mascarpone Cheese
  • 1/3 Cup grated Pecorino Romano Cheese

Instructions

  1. Heat oven to 425 degrees. Cut the butternut squash in half and place cut side on a foil lined rimmed baking sheet. Brush with 2 Tablespoons of olive oil. Bake for 45 minutes to an hour, until a fork pierces easily through the thickest part of the squash. Scoop out the flesh, place squash in a bowl, and mash until smooth. You should have two cups or more of puree. If you have more than two cups, refrigerate excess for another use.
  2. In a large saucepan, place 6 cups of stock, two bay leaves, thyme sprig, and two of the sage leaves and bring to a low simmer. 
  3. Heat a large enameled Dutch oven or other heavy bottomed pot over medium heat. Add 1 Tablespoon of olive oil and 1/2 cup chopped onion, and cook until the onion is translucent, about five minutes. Add 2 cups rice and stir for about two minutes, allowing the rice to absorb the oil and lightly toast. Then add 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 cup of hard cider and stir until the cider begins to absorb. 
  4. Then, using a large soup ladle, add about one ladle of broth to the rice at a time from the saucepan, stirring with each addition until liquid is absorbed and rice is soft and creamy. As you add the broth, be sure to maintain a low simmer as it cooks, adjusting the heat slightly up or down if needed. The risotto should not be gummy, but it should be a creamy consistency and easily coat the back of a spoon. This process should take about 20-30 minutes. 
  5. When the rice is finished cooking, remove from heat and chop the remaining fresh sage leaves and them along with the 1 teaspoon of dried sage to the squash, and stir in the remaining salt and pepper. Then add squash mixture to the risotto, stirring thoroughly. Add 1/2 cup of mascarpone cheese and stir, and stir in 1/4 cup of pecorino romano, and serve.

Notes

If you want to reduce prep and cook time, you can roast the squash ahead of time and store it for up to three days in the fridge, or a week in the freezer. If you freeze your squash, be sure to drain off the excess liquid after it is defrosted. 

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 189
  • Sugar: 4.8 g
  • Sodium: 1134.3 mg
  • Fat: 7.3 g
  • Carbohydrates: 28 g
  • Protein: 2.1 g
  • Cholesterol: 0 mg

Find it online: https://thecoppertable.com/butternut-squash-risotto/