BROWN BUTTER SAGE BUTTERNUT SQUASH RISOTTO WITH SAUSAGE AND ROASTED SQUASH
BROWN BUTTER SAGE BUTTERNUT SQUASH RISOTTO WITH SAUSAGE AND ROASTED SQUASH
The Hen House
8
80 minutes
20 minutes
BROWN
BUTTER SAGE BUTTERNUT SQUASH RISOTTO WITH SAUSAGE AND ROASTED SQUASH
This recipe is the perfect fall dinner. Creamy and sweet butternut squash and nutty brown butter is the perfect combination of flavors for those cool fall nights! Just add chicken stock (and wine if desired!) and dinner is ready in under and hour!
Ingredients
- 3 Tbsp Caramelized Garlic Infused Olive Oil, divided
- 1 tsp Smokey Bacon Sea Salt
- 2 cups Butternut Squash, chopped
- 2 cups Brown Butter Sage Butternut Squash Risotto
- 1 cup White Wine
- 4-5 cups Vegetable Broth
- 1lb Ground Sausage
- Sage Leaves, to finish
- Parmesan, to finish
Directions
- Preheat the oven to 400F. Toss butternut squash with 1 tbsp olive oil and sea salt. Roast until tender, about 40 mins.
- Meanwhile in a large wide skillet heat remaining 2 tbsp of olive oil over medium heat. Add sausage and brown. Add 2 cups of rice and stir until well coated. Toasted for 3-4 minutes.
- Add wine and stir continually. Allow to fully cook off.
- Add 1 cup of stock at a time allowing the stock to fully evaporate before adding another cup of stock.
- Continue to cook stirring frequently until rice is al dente, about 30 minutes.
- Top with roasted butternut squash and sage. Serve immediately.