Sheet Pan

Best Butternut Squash Risotto

October 28, 2010
2 Ratings
Author Notes

It took me some time before I was game enough to tackle a butternut squash again, having battled one and lost some time ago. Armed with my largest knife and sharpest peeler, I attacked this guy and won! Roasted garlic and prosciutto add richness, salt and crunch to the dish, a fall favorite at our house. A little fresh sage goes a long way with me, so I tend to use it sparingly. I selected a sauvignon blanc from a local winery, Callaway Vineyards. Pour yourself a glass to enjoy while you pull together the risotto. —Lizthechef

  • Serves 4
  • 1 butternut squash, approximately 2 pounds in weight
  • 2 tablespoons olive oil
  • 6 unpeeled cloves of garlic
  • 2 ounces prosciutto
  • kosher salt and ground black pepper, divided use
  • 6 cups chicken stock, preferably homemade
  • 4 tablespoons unsalted butter
  • 2 leeks
  • 1 1/2 cups Arborio rice
  • 1 cup dry white wine
  • 4 tablespoons freshly grated Parmesan cheese
  • 6 fresh sage leaves
In This Recipe
  1. Preheat oven to 400 degrees.
  2. Peel the squash, cut into quarters, remove seeds and cut into 3/4 inch pieces. Place on large, sided sheet pan.
  3. Separate the garlic cloves from the head of garlic and place in one corner of the sheet pan, separate from the squash.
  4. Toss the squash and garlic with olive oil, salt and pepper. Roast in oven for 20 minutes.
  5. Curl the strips of prosciutto into little rolls. Place in small baking pan and cook in the oven for 15 minutes.
  6. After 15 minutes, the squash and garlic should be tender and caramelized and the prosciutto will be crispy. Remove both pans from the oven. Cover vegetables with foil.
  7. In a medium-sized saucepan, heat the stock over medium heat.
  8. Trim and wash the leeks, using only the white and light green portions. Cut the cleaned leeks into thin half circles.
  9. In a large, heavy-bottomed pot, melt the butter over medium heat. Add the leeks and cook until tender, about 5 minutes.
  10. Lower the heat to medium-low. Add the rice and stir to coat with the butter-leek mixture. Cook for about 3 minutes.
  11. Add the wine, stir and cook until most of the wine has been absorbed by the rice.
  12. Add 2 large ladles of hot stock to the rice and cook, stirring, until most of the liquid has been absorbed. Repeat procedure until all the stock has been added to the rice. Mixture should be creamy rather than soupy. Turn off the heat.
  13. Mix in the Parmesan.Taste and correct seasoning.
  14. Add the squash to the risotto. Remove the garlic from the skins, chop and add to risotto. Stir to combine well.
  15. Roll 2 sage leaves into a cigar and slice thinly. Stir into risotto.
  16. Serve the risotto and top each portion with several of the crispy prosciutto "roll-ups".
  17. Garnish each portion with an additional sage leaf or two.

See what other Food52ers are saying.

  • Lizthechef
  • Sagegreen
  • mrslarkin
  • lapadia
  • dymnyno

15 Reviews

Author Comment
Lizthechef May 30, 2012
Where is my photo? I did an edit on it and cannot get it to post.
I see it, Liz. And it's beautiful!!
Author Comment
Lizthechef May 31, 2012
Thanks, ChezSuzanne, I was too impatient, as usual ;)
Sagegreen November 1, 2010
Lovely presentation! Enjoy SF.
Author Comment
Lizthechef November 1, 2010
Thanks so much - wish you were coming!
mrslarkin October 29, 2010
Oh, risotto!! This sounds great, Liz! Have fun in SF!!!
Author Comment
Lizthechef October 29, 2010
Thanks, Liz - it would only be more fun if you could join us!
lapadia October 28, 2010
Yum, risotto = comfort food and little crispy prosciutto roll-ups to top it it! Are you all meeting Amanda and getting your book signed in San Francisco:) Wish I could make it to her Seattle "gig", timing is just not right that week :(
Author Comment
Lizthechef October 29, 2010
Yes, I'm counting the days - 7 - until the fun events in the Bay Area...Thanks for your comment!
dymnyno October 28, 2010
I almost missed this...I loved it on your blog and forgot about food52. Delicious!! It sounds like a real crowd pleaser. Nice presentation.
Author Comment
Lizthechef October 28, 2010
Thanks, Mare - cannot wait to see you in SF too - go Giants!
dymnyno October 28, 2010
It was the Yam Biscuits that got me ...they sound delicious...did I say to bring some with you. I love your blog...if you haven't already, you should add this recipe too.
TheWimpyVegetarian October 28, 2010
I love risotto and can't wait to try this one. I love that you roasted the garlic to really bring out a great flavor and love the prosciutto roll-ups! What a great idea!
Author Comment
Lizthechef October 28, 2010
Thanks for your comment - I can't wait to meet you in San Francisco!
TheWimpyVegetarian October 28, 2010
Me too!