butternut squash risotto

Happy Thanksgiving everyone!!

We are going to get to the actual meal in a bit but for today, just relax, put on some football, and eat eat eat! 
This recipe is a great accompaniment to your meal but works with any Fall dinner.  So enjoy this for today and I'll show you what we did for Thanksgiving in a couple!

Butternut Squash Risotto

Serves 4.

4-6 cups homemade chicken stock
6-8 fresh sage leaves
1 butternut squash, about 2 pounds
Olive oil
Salt and pepper
Red pepper flakes, to taste
2 tablespoons butter
1 onion, diced
1 cup Arborio rice
2 tablespoons butter
1/2 cup freshly grated Parmigiano Reggiano
1/2 cup cream

Preheat the oven to 400*.
Over medium heat, warm the stock with the sage leaves until simmering; reduce to low and keep warm.

Peel the squash with a vegetable peeler and dice into 1" cubes.  Drizzle with olive oil, season with salt, pepper, and red pepper flakes and roast in the oven for about 30 minutes, until tender but still a bit firm.  Set aside.

 

Meanwhile, melt the butter in a large skillet over medium heat.  Add onions and saute until soft, about 5 minutes.  Add rice and toast until golden brown.

Slowly, begin to add stock, 1/2 cup at a time and stir constantly until all stock is used and rice is tender but firm to the bite.

Add squash, butter, cheese and cream and stir until creamy and heated through.

Garnish with sage leaves and enjoy with a spoon!

Happy Thanksgiving!  

Remember to thank the Lord for what YOU are thankful for!