October 18, 2021

​Honeynut Squash Risotto with Fontina and Sage

Honeynut Squash Risotto with Fontina and Sage

​Honeynut Squash Risotto with Fontina and Sage

This ​honeynut squash risotto with fontina and sage just screams fall! This squash risotto recipe is so delicious and filled with so much flavor. It starts off with a simple roast of squash that is then mixed up with garlic and onions, as well as arborio rice.

It’s then reduced down with white wine and heated vegetable broth, stirred continuously, for the most perfect risotto ever! The most amazing side dish or dinner.

If you’re looking to get into the fall vibe, and get cozy, this is the recipe for you!

Honeynut Squash Risotto with Fontina and Sage

What is honeynut squash?

Honeynut squash is a winter squash that is from the butternut and buttercup squash family. It is cute, and smaller than a larger butternut squash (about 1/2 the size!) and darker in color. It is also a tad sweeter than butternut squash!

Honeynut Squash Risotto with Fontina and Sage

What ingredients do you need to make this squash risotto?

Squash: We are using honeynut squash and delicata squash. But you can opt to make this a butternut squash risotto, too if that’s all you can get your hands on!

Arborio rice: Is a staple for any risotto! But if you need, you can just any short-grain rice.

Wine: We are using dry white wine for this recipe! It reduces down really nicely with the rest of the ingredients.

Cheese: We are using fontina cheese as well as grated parmesan cheese. Traditional risotto has just parmesan in it but here we are also using fontina!

Aromatics: Like olive oil, yellow onions, garlic cloves, butter, vinegar (optional) and sage leaves! Which hold up on the base of the risotto in terms of flavors.

Vegetable or chicken broth:  Water or broth to finish the risotto out. Poured in section to soak up as we stir the risotto.

Salt and black pepper, extra-virgin olive oil

​Honeynut Squash Risotto with Fontina and Sage

Instructions to make this ​honeynut squash risotto with fontina and sage

Step 1: Prep Your Squash

Preheat your oven to 400 degrees. Slice your honeynut squash in half vertically and delicata squash vertically. Scoop out the seeds. Thinly slice your delicata squash in half moons. Season both your squash with salt, pepper and olive oil.

Step 2: Roast Your Squash

Place on a baking sheet with your honeynut squash flesh side down. Bake in the oven until both your honeynut squash and delicata squash are fork tender, about 20-30 minutes. Remove and set aside when ready.

Step 3: Begin your Risotto

While your squash is almost finished in the oven, get started on your risotto. In a stainless steel pan, large skillet or dutch oven (or your preference) heat a drizzle of olive oil. In a separate pot, heat up your broth until just boiling and then simmer.

Step 4: Get your Aromatics and rice ready

Sweat out onions, garlic and sage for 3-4 minutes. Scoop out the honeynut squash flesh and add in the pan. Mash well until everything is all incorporated, the squash should be a puree at this point, soft and not chunky! Next, add in your arborio rice and stir, toast for 3-4 minutes, until combined with the rest of the ingredients. Make sure to keep stirring so it doesn’t burn.

Step 5: Add your white wine and reduce

Next, add in your white wine and reduce that down. When there is no more liquid, add in your butter and toss to melt and combine.

Step 6: Stir with your stock and melt in your cheese

Slowly start streaming in your warm stock, about 1 cup at a time, constantly stirring and mixing. Once all your broth has absorbed, add in the rest, 1 cup at a time, on a medium lower setting. Stay at the heat to continuously stir. Once all your broth is used up, finish with cheese and toss.

Step 7: Finishing touches

Adjust with more water/broth as needed, and more cheese as you prefer. Season with salt and pepper. Finish with a little bit of vinegar (this is optional, but I personally prefer a little more depth and tartness).

Step 8: Plate & Serve!

Mix and serve. Top with your roasted delicata squash, a drizzle of olive oil, pepper and more shredded cheese!

​Honeynut Squash Risotto with Fontina and Sage

Tips, Tricks and Substitutions

Substitutes for this recipe

  • Substitute for honeynut squash: You can sub with any squash of your choice. My first recommendation would be butternut squash, but any sort of pumpkin variety also works.
  • Substitute for white wine: For a white wine sub, you can try to sub with additional stock/vegetable or chicken broth with a few drops of lime juice, or water. I would not use a vinegar as it will overpower the risotto.

Wine to use 

Try to use a dry, crisp white wine for this recipe. Any Pinot Grigio and Sauvignon Blanc work well!

Risotto Tips

  • Tip 1:  Do NOT leave your stove! Stay there mixing your broth in a cup at a time and being patient to mix until it’s all absorbed. Don’t add all your broth in at once, this will cause lumping and dryness. Additionally, over stirring can also be your downfall. Stir every 30-45 seconds, and allow the risotto to do it’s thing. You really want to just make sure it’s not getting clumpy and stuck to the bottom of the pan.
  • Tip 2: I know it seems like the cups to broth ratio is way high, but trust me! Have that broth on hand and take your time making sure it’s all absorbed.
  • Tip 3: MAKE SURE your wine is reduced all the way through, or else this will give bitter notes.
  • Tip 4: Do not rinse off your risotto rice! You really need all that starch in the risotto to create this creamy lusciousness so make sure you’re just using as is.

What to serve with this risotto 

This risotto will pair nicely with our Herb and Calabrian Chili Garlic Bread, Grilled Baby Artichokes with Tarragon Aioli.  and our Little Gem Caesar.

​Honeynut Squash Risotto with Fontina and Sage

Other Fall Recipes To Try

More Risotto Recipes To Check Out

If you do make this Honeynut Squash Risotto with Fontina and Sage recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

In addition, we can also be found on Facebook and Pinterest!

​Honeynut Squash Risotto with Fontina and Sage

Watch How To Make This Recipe

YouTube video

Honeynut Squash Risotto with Fontina and Sage

Honeynut Squash Risotto with Fontina and Sage

This honeynut squash risotto with fontina and sage just screams fall! This squash risotto recipe is so delicious and filled with flavor.
5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 5 -6 people

Ingredients

  • 2 honeynut squash sliced, scooped and roasted (sub with 1 butternut squash if omitting honeynut)
  • 1-2 delicata squash sliced and roasted for topping
  • 1 tablespoon olive oil
  • 1 small yellow onion finely chopped
  • 3 garlic cloves minced
  • 2 fresh sage leaves (and more for serving!)
  • 1 1/2 cups arborio rice
  • 1 cup wine
  • 2 tablespoons butter
  • 4 cups vegetable or chicken broth warmed
  • 1/2 cup fontina cheese shredded, adjust with more to your preference
  • 1/2 cup parmesan shredded, adjust with more to your preference
  • 1 teaspoon vinegar, I like sherry adjust with more to your preference
  • salt and pepper to taste pinch of sugar to taste
  • top with more shredded cheese, fresh cracked pepper and your roasted delicata squash! 

Instructions

  • Preheat your oven to 400 degrees. Slice your honeynut squash in half vertically and delicata squash vertically. Scoop out the seeds. Thinly slice your delicata squash in half moons. Season both your squash with salt, pepper and olive oil.
  • Place on a baking sheet with your honeynut squash flesh side down. Bake in the oven until both your honeynut squash and delicata squash are fork tender, about 20-30 minutes. Remove and set aside when ready.
  • While your squash is almost finished in the oven, get started on your risotto. In a stainless steel pan (or your preference) heat a drizzle of olive oil. In a separate pot, heat up your broth until just boiling and then simmer.
  • Sweat out onions, garlic and sage for 3-4 minutes. Scoop out the honeynut squash flesh and add in the pan. Mash well until everything is all incorporated, the squash should be a puree at this point, soft and not chunky! Next, add in your arborio rice and stir, toast for 3-4 minutes, until combined with the rest of the ingredients. Make sure to keep stirring so it doesn't burn.
  • Next, add in your white wine and reduce that down. When there is no more liquid, add in your butter and toss to melt and combine.
  • Slowly start streaming in your warm stock, about 1 cup at a time, constantly stirring and mixing. Once all your broth has absorbed, add in the rest, 1 cup at a time, on a medium lower setting. Stay at the heat to continuously stir. Once all your broth is used up, finish with cheese and toss.
  • Adjust with more water/broth as needed, and more cheese as you prefer. Season with salt and pepper. Finish with a little bit of vinegar (this is optional, but I personally prefer a little more depth and tartness).
  • Mix and serve. Top with your roasted delicata squash, a drizzle of olive oil, pepper and more shredded cheese!
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

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