A highly rated butternut squash recipe from Food Network is Ina Garten's Saffron Risotto with Butternut Squash. This combines sauteed pancetta and shallots with stock, wine, rice and saffron to simmer before adding roasted butternut squash and Parmesan cheese to serve.
Saffron Risotto with Butternut Squash
This recipe takes little preparation and serves between four to six people. It pairs well with Chardonnay.
Prep time: 10 min.
Cook time: 40 min.
Ready in: 50 min.
- 1 2-lb. butternut squash
- 2 tbsp. olive oil
- Kosher salt
- Freshly ground black pepper
- 6 cups chicken stock
- 3/4 stick unsalted butter
- 2 oz., pancetta, diced
- 1/2 cup minced shallots
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 tsp., saffron threads
- 1 cup freshly grated Parmesan cheese
- Heat the oven to 400 F. Peel and remove the seeds from the butternut squash, then chop into quarter-inch pieces. Place on a sheet pan and drizzle with olive oil, a teaspoon of salt and half a teaspoon of pepper. Toss thoroughly and roast in the oven for up to 30 minutes, or until tender, tossing again halfway through cooking time. In the meantime, cover the chicken stock in a saucepan and simmer. Remove the squash and set aside when it is done.
- Melt the butter in a Dutch oven and saute; the pancetta and shallots. The shallots should be clear, not brown, which will take around 10 minutes.
- Stir in the rice to coat with butter, and then add the white wine to cook for around 2 minutes. Follow with 2 ladles of stock, along with the saffron, a teaspoon of salt and half a teaspoon of pepper, stirring and simmering for up to 10 minutes, or until the stock has been absorbed by the rice. Add another 2 ladles of stock and repeat, stirring until dry then adding more stock, cooking the rice for a total of around 30 minutes.
- Remove the risotto from the heat and mix with the butternut squash and Parmesan cheese to serve.