Buttercup Squash Risotto is an easy to make creamy and delicious comfort food side dish that is perfect for Fall.
I should not write these posts when I’m hungry. Why do I do this to myself? Its 7:25pm and I haven’t had dinner, and right now all I want is a big scoop of this risotto. I love it. I can’t seem to get enough.
Guess what? Now its 5:24am and I am finishing this post. I’m not joking – I was too hungry last night and all I was craving was this risotto. I’m weird, I know. Now, you can use any big hard squash you want – butternut, acorn, carnival. I just happened to use a buttercup squash because I got a big one in my farm basket and after I roasted and pureed it, I had enough to make this dish, a buttercup squash cake, and still freeze half the darn squash!
I served this risotto up along side some salt and pepper pork chops and wilted spinach. The recipe is almost identical to my asparagus risotto, but I changed it up for fall. You can’t go wrong with this stuff!
Buttercup Squash Risotto
- 2 cups pureed winter squash
- 4 cups chicken stock divided
- 1 tablespoon butter
- 1 large finely chopped onion approximately 2 cups
- 2 cloves garlic minced
- 4 leaves fresh sage sliced into thin ribbons
- 2 cups uncooked Arborio rice
- ½ cup dry white wine
- 4 ounces pecorino romano or parmesan cheese grated
- ½ cup heavy cream
- 1 teaspoon kosher salt to taste
- ½ teaspoon freshly ground pepper to taste
- In a medium sized pot, heat chicken broth and pureed squash over low heat.
- In a medium sized heavy bottom stockpot or dutch oven, saute onion, garlic, and sage in butter over medium high heat until lightly brown, 5-6 minutes.
- Add rice and stir for 1 minute. You want rice to get slightly browned.
- Add wine and stir until liquid is absorbed, approximately 2 minutes.
- Add ½ cup of squash stock mixture and continue stirring until liquid is absorbed. Continue to add stock mixture, ½ cup at a time, stirring until liquid is absorbed, until all liquid has been added to rice, approximately 30 minutes.
- Turn off heat. Add 3 ounces of the shredded cheese, heavy cream, and salt and pepper to taste. Stir to combine and allow to rest.
- Top with remaining cheese. Recipe reserves an ounce for this. Feel free to go crazy and use much more. I always do.