The second any cool, rainy weather hits in late summer, I’m all about the fall comfort food. Butternut squash is one of my favorite ingredients to work with because it’s extremely versatile. This recipe incorporates pumpkin spice which you can purchase premade or you can make your own with cinnamon, nutmeg, allspice, clove and ginger. I also used brown butter to bring out those fall flavors (you can watch how to make brown butter below). Enjoy this wonderful meal with a glass of buttery white wine!
- 1 cup arborio rice
- 3 cups water, vegetable or chicken stock
- 1 small or 1/2 large butternut squash, cut into cubes
- 1/2 cup grated Parmigiano-Reggiano
- Olive oil as needed
- Splash of white wine
- 1 garlic clove, minced
- 1/2 shallot chopped
- 1 tsp pumpkin spice + more to taste
- 1/2 stick unsalted brown butter (video instructions here)
- Kosher salt to taste
- Red pepper flakes to taste
- Preheat oven to 325 F.
- Cut up butternut squash into 1/2 inch cubes.
- Using an oven safe saute pan, saute squash cubes in olive oil and season with salt and pumpkin spice until they have some color. Once they are slightly browned, put in the oven to roast for about 15-20 minutes.
- Meanwhile, start your risotto by sauteing the shallot and garlic in olive oil. Once translucent, stir in rice until it is completely coated in oil.
- Add a splash of wine and stir until it is absorbed.
- Next, add 1/2 cup of water or stock at a time, stirring until it is completely absorbed and rice is cooked (about 20 minutes).
- Add brown butter, Parmigiano and salt to taste until completely incorporated.
- Next fold in the butternut squash. Season with red pepper flakes, pumpkin spice and salt to your liking.