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Sage & Brown Butter Acorn Squash Risotto

Delicious Sage & Brown Butter Acorn Squash Risotto

Enjoy the rich flavors of Sage & Brown Butter Acorn Squash Risotto, a creamy dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Squash Preparation
  • 1 medium acorn squash
  • 4 tbsp olive oil for drizzling
Risotto Base
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth warm
  • 4 tbsp unsalted butter divided
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 10 leaves fresh sage

Equipment

  • Oven
  • Saucepan
  • large skillet
  • Baking sheet

Method
 

Preparation Steps
  1. Preheat oven to 400°F (200°C). Halve and seed the acorn squash; drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
  2. Heat broth in a saucepan over low heat.
  3. In a large skillet, melt 2 tbsp of butter over medium heat; sauté onion and garlic until soft (about 5 minutes).
  4. Add Arborio rice, stirring for about 2 minutes until slightly toasted.
  5. Gradually add warm broth one ladle at a time, stirring continuously until absorbed (20-25 minutes).
  6. Fold in roasted squash and sage leaves; stir in Parmesan cheese until melted. Season with salt and pepper.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 9gFat: 15g

Notes

This risotto can be customized with different cheeses or extra ingredients like mushrooms or nuts for added flavor and texture.

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