Oh butternut squash, how I LOVE it! I swear, you can make practically anything with butternut squash. Soup, pasta, pie, and even risotto!
Something about the in between pumpkin and sweet potato taste makes me really feel like it’s autumn, and autumn means cooler weather and warm fires and the smell of cinnamon and cozy blankets. Basically just everything happy.
Whip up this risotto and top it with some balsamic vinegar and pine nuts for a deliciously rustic dinner.
1 large butternut squash
2 tablespoons olive oil
small bunch of sage
3 cloves garlic, minced
salt and pepper, to taste
2 shallots, chopped
1 cup arborio rice
7 cups vegetable stock
⅔ cup applewood smoked cheddar cheese, shredded
2 tablespoons butter
½ cup pine nuts, toasted if desired
¼ cup balsamic vinegar
1. Preheat your oven to 350℉.
2. Peel the squash and scoop out the seeds; cut into half inch cubes.
3. Arrange the squash pieces in the casserole dish. Drizzle with half of the olive oil, the minced garlic, sage, and salt and pepper to taste. Stir to coat the squash.
4. Roast in the oven for 30 minutes until the squash is just tender and golden. Remove from the oven and pick through for the sage; discard.
5. Puree half of the squash in a blender or food processor, and set the other half aside.
6. Set the cooker for Sauté-then-Simmer STS® and add the remaining oil to the inner pot. Close the lid and let heat for about 5 minutes.
7. Add the chopped shallots and cook until translucent and soft but not browned, about 8 minutes.
8. Stir in the rice with a long-handled wooden or heat safe spoon. Mix until goated and the grains become clear, about 4 minutes.
9. Add in 1 cup of the vegetable stock. Stir frequently until it has mostly absorbed.
10. Add another 1 cup of stock and about ¼ of the squash puree. Again, stir constantly until most of the liquid is gone. Be careful of splattering!
11. Continue adding 1 cup of stock and some of the puree at a time and stirring until all of the stock and puree are gone and most of the liquid is absorbed.
12. Turn off the cooker and stir in the butter and cheese until fully melted.
13. Stir in the reserved squash pieces and pine nuts.
14. Serve with a drizzle of the balsamic vinegar.