Winter Squash Sage Parmesan (Printable)
Creamy blend of roasted winter squash, sage, and Parmesan perfect for hearty meals.
# What You'll Need:
→ Vegetables
01 - 1 small winter squash (butternut or acorn), about 1 lb, peeled, seeded, and diced
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Grains
04 - 1 1/2 cups Arborio rice
→ Liquids
05 - 4 cups vegetable stock, kept warm
06 - 1/2 cup dry white wine
→ Dairy
07 - 3 tbsp unsalted butter, divided
08 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
→ Herbs and Seasonings
09 - 2 tbsp fresh sage leaves, finely chopped, plus extra for garnish
10 - 1/2 tsp freshly ground black pepper
11 - 3/4 tsp fine sea salt, or to taste
→ Oils
12 - 2 tbsp olive oil
# Directions:
01 - Preheat oven to 400°F. Toss diced winter squash with 1 tbsp olive oil and a pinch of salt. Spread on baking sheet and roast for 20-25 minutes until tender and lightly caramelized. Set aside.
02 - In large saucepan or deep skillet, heat remaining 1 tbsp olive oil and 1 tbsp butter over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and chopped sage; cook 1 minute more until fragrant.
03 - Stir in Arborio rice and cook 1-2 minutes, stirring constantly, until grains are coated and slightly translucent at edges.
04 - Pour in white wine and cook, stirring, until mostly absorbed.
05 - Add warm vegetable stock one ladleful at time, stirring frequently and waiting until most liquid is absorbed before adding more. Continue this process for about 18-20 minutes until rice is creamy and al dente.
06 - Gently fold in roasted squash, remaining 2 tbsp butter, and grated Parmesan. Season with salt and pepper to taste. Cook 2 minutes more, then remove from heat. Serve immediately, garnished with extra Parmesan and sage if desired.
# Expert Tips:
01 -
- The roasted squash brings natural sweetness that balances perfectly with savory Parmesan and fragrant sage
- Despite what restaurants want you to believe, risotto is surprisingly forgiving and deeply satisfying to make at home
02 -
- Having your stock warm is not optional, it prevents the rice from seizing and ensures even cooking
- Stirring frequently releases starch from the rice, creating that velvety consistency without adding cream
03 -
- Taste your rice throughout the process, it should be tender but still have a slight bite at the center
- The risotto will continue thickening off the heat, so remove it from the stove while it still flows freely on the plate