Ingredients
Directions
- 1
Roast the butternut squash. Preheat oven to 425F (210C). Spread the cubes of butternut squash over the pan (make sure to oil the pan well to avoid squash from sticking). Drizzle olive oil, salt and pepper. Toss to coat evenly, then spread the cubes back over the pan so they all sit in a single layer. Roast for 15-20 minutes, or until squash cubes feel soft when poked
- 2
Brown the butter. Heat up butter over medium heat in a small pot (stainless steel works best so you can check the color). Continue to stir until butter turns brown. If bubbles appear, briefly take the pan off the heat. Bubbles are normal and it means water is evaporating! Butter is ready when brown bits appear and it begins to smell nutty
- 3
Cook the risotto. Add brown butter to a large saute over medium/low heat (reserve a spoonful to coat the risotto at the end). Add a drizzle of olive oil and mix. Add onion and cook until soft, about 7 minutes
- 4
Add risotto rice and minced sage leaves. Mix well to combine for 2 minutes
- 5
Add wine and stir
- 6
When wine is fully absorbed, add 1 ladleful of warm vegetable broth. Continue to stir until the broth is almost absorbed. Continue adding broth, one laderful at a time, allowing each ladle to be absorbed before adding more
- 7
Take a quarter of the roasted squash cubes (about 70g/2.5oz) and mash them using a fork. When there’s about a cup left of broth, add the butternut squash paste. Mix well to combine. Then add the butternut squash cubes (reserve 5-6 for garnish). Keep adding the broth until absorbed
- 8
Stir in the grated parmesan and lemon zest. Stir until the cheese is fully melted. Then, add a spoonful of the remaining brown butter. Stir well to combine, and season with salt and pepper if needed
