Happy Monday everyone! I know, I know, you’re thinking I’m crazy. Are Monday’s ever really happy? Maybe not usually, but this week is an exception. My hubby and I are finally on the same schedule! Outage season is over (for now)!! While I love my dog, I have sure been craving some adult conversation in the evening. She’s a great listener but she never seems to talk back. Not to mention, the hubby and I actually get to sit down for a meal together. It’s those simple moments we often take for granted. But now, here we are, actually enjoying dinner as a couple.
So for our first shared meal in quite some time, I opted for some risotto. Is there a more dreamy rice than risotto? The answer is no. I love that risotto is incredibly versatile. With minimal stirring you get a nice fluffy rice and if you stir like crazy you get creamy goodness. The more you stir, the creamier the result.
Furthermore, the weather is getting pretty cold around here and my garden has mostly shriveled up with the exception of one more butternut squash. Maybe I was a little selfish in making this risotto. I want that garden cleaned up and gone for the season. The butternut squash was the last thing keeping me from cleaning up the garden box for winter. Plus, this recipe kept me on track with my “Meatless Monday” tradition. There you have it, some Autumn Butternut Squash Risotto. I feel like I’ve been using a lot of similar flavors this fall, but sage is so, darn, good. The peppery sweetness of the sage almost gives this recipe a savory, meat-like vibe. This Meatless Monday won’t leave you wanting more!
Now like I said, we have two options for this Autumn Butternut Squash Risotto. If you prefer fluffy, traditional rice keep the stirring to a minimum. Want smooth and creamy risotto, keep on stirring. Your choice. I’ve been known to switch it up a bit and you know what? I like them both, maybe you should give both whirl!
Pro-tip to make this recipe super easy –> You absolutely must check out the Scoopsaw. if you didn’t read my post for Creamy Mashed Butternut Squash, you probably haven’t discovered the Scoopsaw. It seriously makes the prep work behind butternut squash a million times easier. You can get it on Amazon for about $11 and it is worth every, darn penny!
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- 2 cups butternut squash, seeded and cubed
- 1 teaspoon sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 drizzle olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup dry, white wine
- 2.5 cups vegetable broth
- 2 cups spinach
- 1/2 cup parmesan cheese, grated
Ingredients
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- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
- Spread butternut squash evenly across the baking sheet. Spray with cooking spray and evenly season with sage, salt and pepper.
- Place squash in oven and roast for 20-25 minutes or until tender.
- While squash is roasting, drizzle a medium-sized pot with olive oil and warm over medium-high heat. When hot, add onion. Stirring occasionally, cook until onions are translucent, about 5 minutes. Add garlic and cook for 1-2 minutes.
- Add broth, wine, and rice to pot and bring to a boil. When boiling, stir, reduce heat and cover. Simmer for 20 minutes. For creamier rice, continue to stir throughout cooking process.
- Remove squash from oven. When rice is finished, toss with butternut squash, spinach, and parmesan. All to warm over low heat until spinach is wilted.
- Add additional salt and pepper to taste.
