Roasted Butternut Squash and Sage Risotto

Here's a delicious fall dinner recipe for Roasted Butternut Squash and Sage Risotto. This comforting dish combines the earthy flavors of butternut squash and sage with creamy risotto for a perfect autumn meal.

Ingredients:

For the Roasted Butternut Squash:

• 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1 handful of fresh sage leaves

For the Risotto:

• 1 1/2 cups Arborio rice

• 4 cups chicken or vegetable broth (kept warm)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup dry white wine (optional)

• 2 tablespoons butter

• 2 tablespoons olive oil

• 1/2 cup grated Parmesan cheese

• Salt and pepper to taste

Instructions:

Roast the Butternut Squash:

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, toss the diced butternut squash with olive oil, salt, pepper, and dried sage. If using fresh sage leaves, you can add them later.

3. Spread the butternut squash in a single layer on a baking sheet.

4. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized. If using fresh sage, add it during the last 5 minutes of roasting.

Prepare the Risotto:

1. In a large saucepan or deep skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for about 2-3 minutes, or until it becomes translucent.

2. Stir in the minced garlic and Arborio rice. Cook, stirring frequently, for about 2 minutes, or until the rice becomes translucent at the edges.

3. If using white wine, pour it into the pan and cook until it is mostly absorbed.

4. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender but still slightly al dente. This should take about 18-20 minutes.

5. Stir in the roasted butternut squash and fresh sage leaves (if not used during roasting). Cook for another 2-3 minutes until everything is heated through.

6. Remove the risotto from the heat, and stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.

7. Serve the butternut squash and sage risotto hot, garnished with extra Parmesan cheese and fresh sage leaves if desired.

Enjoy your delicious fall dinner! This creamy and savory dish captures the essence of autumn.

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