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.
MY OTHER RECIPES
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.