Butternut Squash Risotto

Butternut squash is in season and this is one of my favourite ways to cook with it. I use the bottom part to make a velvety sauce and the top part, I dice it and roast it to serve on top. With fresh herbs like rosemary and sage, this butternut squash risotto is creamy, comforting and full of cosy, winter flavours.

FULL RECIPES
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Batanas squash is in season and I want to show you how to prepare it, how to make a beautiful sauce from it and how to pair it with a fantastic risotto. First of all, we’re going to start by roasting the butternut squash. The bottom part, we’re going to use it for a sauce and the top part we’re going to dice it and roast it. Transfer it on an oven tray. Season it with a good drizzle of extra virgin olive oil, nice pinch of salt and freshly ground black pepper. And if you like, add a little bit of rosemary leaves as well. We’re also going to use some onion to make a puree. So, roast it together with the butternut squash. Bake it at 200° until the onions and butternut squash are nice and soft. Dice the ponetta nice and small and then place it in a cold pan. Turn the heat on to a medium and slowly render the fat. Only once the panchetta has released his own fat and is nice and golden, then go in with the rice. Give it a good stir and toast the rice for a few minutes. Add a good gag of wine and cook off the alcohol. Finally going with the stock ladle by ladle. I didn’t add any salt just yet because the ponchetta has a lot of seasoning already. But if you’re not using panchetta, feel free to add a pinch of salt. Now the squash and the onion is fully cooked and we’re going to make a beautiful sauce from it. Onions, the squash, but just the wedges. A bit of granapadano cheese, a little bit of stock and blitz it all together until nice and smooth. You want to get it nice and velvety. So add a little bit more stock if you need it. Now that you have this incredible sauce, you can add it to the top. To finish, turn the heat off. Add the knob of butter in. Give it a good stir and let it rest. And for garnish, I’m going to fry a little bit of sage. You know it’s going to be delicious, and you know everyone is going to love it. Finished with the diced butternut squash on top and the crispy sage. You have to give it a try.