Fall is here wheather we like it or not. Fall can be very beautiful with the colors changing, the woods full of berries and mushrooms. Apples in season and all the delicious root vegetables. Butternut squash is a beautiful vegetable or winter fruit. It is sweet with an earthy flavour and highly decorative as decoration. I like it best when it is oven roasted. It enhanches the sweetness. You can also use the seeds for snack or sprinkle over salads if you roast them first. I have made a simple risotto with the roasted butternut.
Butternut squash risotto
4 servings
Risotto
1 1/2 tbsp(20g) butter
1 tbsp olive oil
1 onion, finely chopped
2 cups arborio rice
4 3/4 cups (1200ml) chicken broth
1/4 cup (50ml) white wine
2 tsp fresh thyme leaves
1/2 tsp pepper
1/2 cup grated parmesan cheese
1 1/2 tbsp(20g) butter
Fresh parsley
Seasalt
Butternut squash
1 medium sized butternut squash
1-2 tbsp olive oil
sea salt and pepper
1/4 tsp chilipepper
- Preheat oven to 390F (200c). Line a baking sheet with parcement paper.
- Peel and dice the squash into small cubes.
- Place in a bowl with salt, pepper, chili and oil. Stir to combine and pour onto the baking sheet.
- Roast for about 20 minutes until tender.
- Meanwhile make the risotto.
- Bring the chicken broth to boil and let it simmer in the saucepan.
- In another sauce pan add oil, butter and chopped onion. Cook 5 minutes until soft and translucent.
- Add rice, thyme and pepper and cook until covered in the oil, about 1 minute.
- Pour in white wine and let it boil until evaporated, then pour in the broth one ladle at the time. Stir continuously until each ladle of broth is absorbed
and the rice cooked, about 25-30 minutes.
- Stir in butter, parmesan and parsley. Season with sea salt and pepper.
- Serve immediately with the roasted butternut squash.
4 servings
Risotto
1 1/2 tbsp(20g) butter
1 tbsp olive oil
1 onion, finely chopped
2 cups arborio rice
4 3/4 cups (1200ml) chicken broth
1/4 cup (50ml) white wine
2 tsp fresh thyme leaves
1/2 tsp pepper
1/2 cup grated parmesan cheese
1 1/2 tbsp(20g) butter
Fresh parsley
Seasalt
Butternut squash
1 medium sized butternut squash
1-2 tbsp olive oil
sea salt and pepper
1/4 tsp chilipepper
- Preheat oven to 390F (200c). Line a baking sheet with parcement paper.
- Peel and dice the squash into small cubes.
- Place in a bowl with salt, pepper, chili and oil. Stir to combine and pour onto the baking sheet.
- Roast for about 20 minutes until tender.
- Meanwhile make the risotto.
- Bring the chicken broth to boil and let it simmer in the saucepan.
- In another sauce pan add oil, butter and chopped onion. Cook 5 minutes until soft and translucent.
- Add rice, thyme and pepper and cook until covered in the oil, about 1 minute.
- Pour in white wine and let it boil until evaporated, then pour in the broth one ladle at the time. Stir continuously until each ladle of broth is absorbed
and the rice cooked, about 25-30 minutes.
- Stir in butter, parmesan and parsley. Season with sea salt and pepper.
- Serve immediately with the roasted butternut squash.
I used chicken broth but if you want to make it vegetarian, use vegetable stock.
Give the stiring of the risotto a little love, it is worth it belive me. Creamy risotto is the best.
You can always read while stiring.
You can always read while stiring.