Butternut Squash and Pan Fried Sage Risotto to Mark the Onset of Autumn

Butternut Squash and Pan Fried Sage Risotto

I had always taken a rather dubious approach to making risotto. I think I had been put off  with the countless horror stories about the finished article, and I avoided making it for some time. I mean if you are going to stand over a stove endlessly stirring, you want to reap the rewards….don’t you?

I ventured into making risotto a couple of years ago, more accurately, butternut squash risotto when I ordered it in a gastropub and was so disappointed with what arrived; long grain rice with brick hard butternut squash. Not very appetising and it made me try to discover the taste of what I had expected all those years ago. When I attempted this recipe, which has been adapted from BBC Good Food  I was more or less expecting failure but much to my delight it was unctuous and just on the right side of indulgent. Attention, the butter and Parmesan cheese in the recipe do make this dish so try not to scrimp on the portions

The use of butternut squash signals everything about Autumn and Hallowe’en to me. This year I have been fortunate enough to spend the beginning of Autumn in the UK and I have marvelled at the changing colours of the trees. Deep russets, gold and chocolate colours blot the landscape. I don’t get to see much of this in Hong Kong so I was happy to be reminded of just how beautiful the Autumn season is. Mother Nature is kind to us, this tree greets me every morning as it screams it’s changing coat of many colours.

Autumn has well and truly arrived

I always struggle preparing Butternut Squash, it seems to take forever to peel and carve the blasted vegetable but I do feel it’s worth the effort. The sweet notes it renders upon roasting is just too comforting to be without!

Butternut Squash with Autumnal Leaves

Print Butternut Squash and Pan Fried Sage Risotto

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Serving Size: Serves 4 for Lunch or Dinner

Autumn would not be the same without this comforting squash and sage risotto. As long as you are willing to spend time attending to the risotto, dare I say.... it's idiotproof? To save you a bit of time and space in the kitchen, the frying of the sage can be done and set aside before the risotto is made.

Ingredients

• 1kg of butternut squash, peeled and cut into bite-size chunks
• 3 tbsp of olive oil
• A generous bunch of sage leaves, half roughly chopped, half left whole
• 1 liter of warm vegetable stock
• 50g of butter
• 1 onion, finely chopped
• 300g of arborio rice
• 1 small glass of white wine
• 50g of parmesan finely grated
• salt and pepper to season

Instructions

1. Heat oven to 200°C. Toss the squash in 1 tbsp oil together with the chopped sage and season with salt. Scatter into a shallow roasting tin and roast for 40 mins until it is brown and soft.
2. While the squash is roasting, prepare the risotto.
3. In a pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally.
4. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
5. Pour in the wine and simmer until totally evaporated.
6. Add the stock, a ladleful at a time and stirring the rice over a low heat for 30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be a creamy consistency.
7. At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper.
8. When the squash is cooked, mash half of it to a rough purée and leave half whole.
9. When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few mins.
10. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
11. Season with freshly ground pepper.

Notes

This recipe tends to make a generous serving for 4 people.

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The original recipe advises 1.5 liter of stock but I feel 1 liter was sufficient. I was looking for a creamy consistency rather than a soup-like consistency.

Seasonal Risotto

As we move onto next week, I cannot believe Hallowe’en is fast approaching. Last year I spent Hallowe’en in Hong Kong and was surprised to the extent to which it is celebrated. Pumpkins and Hallowe’en parties are in abundance and not just restricted to those of younger age. It does make me smile at how creative and outlandish some of the costumes can be

Vibrant Hallowe’en mini pumpkins

City Super USA Halloween Pumpkins

Happy Hallowe’en to all those celebrating!

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I’m entering this post to the October One Ingredient challenge hosted by lovely ladies Nazima at Franglais Kitchen and Laura over at How to cook good food. This month we are really spoiled with the range of recipes. Head on over for some seasonal inspiration.

How do you use Butternut Squash?