Butternut Squash and Sage Risotto
with Parmesan and Walnuts
For us, fall is all about getting our fill of those harvest veggies, and butternut squash is at the top of our list. Its vibrant orange color just screams out to be paired with sweater weather and changing leaves. To up the cozy factor in this perfectly autumnal recipe, we’re embedding it in a warm, creamy risotto and adding fragrant sage and crunchy walnuts.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
¼ ounce
Sage
12 ounce
Butternut Squash
1 unit
Veggie Stock Concentrate
¾ cup
Arborio Rice
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
½ ounce
Walnuts
(Contains: Tree Nuts)
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and finely dice onion. Pick and finely chop sage leaves until you have 1 TBSP (2 TBSP for 4 servings).
Toss squash on a baking sheet with chopped sage, a drizzle of olive oil, and a pinch of salt and pepper. Roast, tossing halfway through, until browned and tender, 25-30 minutes. Meanwhile, bring 4 cups water (7 cups for 4 servings) and stock concentrate to a gentle simmer in a small pot.
While squash roasts, heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook, stirring, until softened, 5-6 minutes. Season with salt and pepper.
Add rice to pan and stir until translucent, 1-2 minutes. Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.
Once risotto is done cooking, stir in squash, followed by garlic herb butter and half the Parmesan (you’ll use the rest later). Season with salt and pepper.
Divide risotto between plates. Garnish with walnuts and remaining Parmesan and serve.
