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.
Servings: 4
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!
Nutrition
Calories: 562kcal | Carbohydrates: 74g | Protein: 15g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 387mg | Potassium: 571mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1972IU | Vitamin C: 16mg | Calcium: 287mg | Iron: 4mg