Squash Risotto
My roasted squash and hazelnut risotto, flavored with sage and Parmesan, is the ultimate autumn recipe!
Risotto fan?
I certainly am! This version is probably my current favorite. I love the squash puree, which adds a sweet and luscious touch to the risotto. The addition of sage and toasted hazelnuts brings a delightful crunch to this rich and creamy dish. You can make this recipe using butternut squash, which has a texture and flavor similar to Hubbard squash.
Why make this recipe?
- To impress your guests: Elegant and flavorful, this risotto looks gourmet while being surprisingly easy to make.
- For the sweet and savory harmony: The natural sweetness of roasted squash and the maple syrup perfectly complements the savory Parmesan and aromatic herbs.
- To enjoy rich and creamy comfort meal: The combination of Arborio rice, squash puree, and Parmesan creates a luxuriously creamy texture that’s perfect for cozy autumn dinners.
Preheat your oven to 425°F. Cut the squash into large pieces and place on a baking sheet. Drizzle with olive oil, maple syrup (optional), salt, and pepper. Roast for about 25–30 minutes until tender and golden.
Place the broth in a saucepan and warm over low heat.
Meanwhile, heat a large skillet with olive oil over medium-high heat. Add the leeks and sauté for 1–2 minutes. Add the garlic and chopped sage. After about 30 seconds, deglaze the pan with white wine. Let it reduce slightly, then add the rice. Stir well and reduce the heat.
Begin adding the warm broth, one ladle at a time, allowing the rice to absorb it fully before adding more – this should take 10–12 minutes. Stir frequently so the risotto becomes creamy. Set aside.
When the squash is done, remove the flesh from the skin and place about 1 cup of it in a bowl. Add a little broth and blend with an immersion blender until smooth. Set aside.
In a small skillet, heat some olive oil over medium-high heat. Add 5–6 sage leaves and the whole hazelnuts. Cook for 2–3 minutes, watching carefully to avoid burning.
Add a final ladle of broth, the squash puree, butter, Parmesan, and lemon zest. Warm and stir until creamy. Taste and adjust seasoning if needed.
Place the risotto on plates and sprinkle with the toasted hazelnuts, fried sage, and fresh parsley leaves.
Bon appetit and enjoy!
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