Fall

Brown Butter Sage Squash Risotto

September 23, 2021
0 Ratings
Photo by haleyinthekitchen
Author Notes

As the weather gets colder, nothing sounds better than buttery, brown sugar dusted squash. Except for maybe some warm, cheese risotto. Or maybe something with browned butter and sage. Or maybe you can have it all, combining the best flavors of fall into this lightly sweet, salty risotto. —haleyinthekitchen

  • Prep time 20 minutes
  • Cook time 25 minutes
  • Serves 4
Ingredients
  • For the Roasted Squash
  • 1 acorn squash
  • 2 tablespoons Butter
  • 2 tablespoons Brown Sugar
  • 3/4 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Cayenne pepper
  • 1/2 sprig Chopped Sage
  • 6 tablespoons Butter, Divided
  • 1 sprig Chopped Sage
  • 1 cup Arborio Rice
  • 1 Small Onion
  • 1 cup White Wine (I used chardonnay, because I like to drink a glass as I cook)
  • 2 1/2 cups Chicken or vegetable broth
  • 1/4 cup Parmesan Cheese
In This Recipe
Directions
  1. For the Roasted Squash
  2. Preheat oven to 450ºF. Cube Squash (first skinning if desired), and place into a lidded container with the spices (except brown sugar) and shake to coat.
  3. Melt the butter for the squash and combine with brown sugar, add to the container with the spiced squash, and shake to coat. Spread squash on a baking sheet, and roast until soft
  4. While the squash is roasting, brown 4 tbsp of butter in a pan. Once browned, remove from heat, combine with the risotto's chopped sage, and set aside
  1. Melt remaining butter in a pan over medium heat, add chopped onion, and cook to soften. Push onion on one side of the pan and add the rice, cooking until the color has changed, then adding the wine 1/2 cup at a time while stirring until absorbed.
  2. Once the wine has been used, add broth in 1/2 cup increments, until all broth is used or the risotto has reached the desired consistency (may need more or less liquid, adjust as needed). Remove from heat
  3. Stir in parmesan cheese and the browned butter and sage mixture. Add salt and pepper to taste. Serve topped with roasted squash.

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