Butternut Squash Risotto
Warm, comforting, and deeply flavorful, this is an excellent cold weather dish.
  • 1lb butternut squash (or any other winter squash)
  • Sage salt, or salt and fresh sage
  • 8 cups veggie or chicken stock
  • 1 yellow onion
  • 6 tablespoons butter
  • 2 cups short-grain rice, preferably Arborio, but sushi will work
  • ½ cup white wine
  • ½ cup grated parmesan, aged cheddar, or hard alpine-style cheese
  1. Cut butternut squash in half crosswise, separating neck from bulb, then in half again. (This will make peeling easier.) Peel and cut squash into 1" cubes.
  2. Choose your own adventure! Option one: bring squash and 1 cup broth to a boil in a large pot with a dash of sage salt, reduce to a brisk simmer, and cook for 5-10 min until tender. Alternatively, toss squash with olive oil and sage salt and roast in oven at 425F until tender, approx. 25 min.
  3. Peel and dice onion. 
  4. In a medium pot, bring remaining chicken stock to a boil, then reduce to a barely moving simmer.
  5. Heat a large cast-iron or heavy saucepan over medium low. Add 3 tablespoons butter and sage salt (or fresh sage, if using). Once fragrant, add onion and cook until translucent (5 min).
  6. Add rice to pan with onions and toast, stirring until rice is coated in the mixture and is slightly opaque.
  7. Add wine (or broth and a small bit of vinegar, if not using wine). Keep stirring occasionally and cook until wine is evaporated.
  8. Lower the heat to medium (gas) or medium low (electric). 
  9. Add broth from stockpot to rice, about 3/4 cup at a time. Wait until all of the liquid is absorbed before adding more (about 3 minutes between adding more broth). Repeat until rice is al dente. (Tip: bite a grain in half - if the center is chalky white, keep cooking.)
  10. Remove pan from heat and stir in squash, remaining butter and grated cheese. If you want a richer consistency, mash half of the squash and incorporate into mixture. You can always add a bit more water if it starts to get too thick. Enjoy!