December 26, 2024
Delicata Squash Risotto
Servings:
4
Difficulty:
One of my favorite things about fall is the various types of squash that come into season. The thin skinned delicate squash has a tender and sweet flesh that pairs well with the soft and chewy arborio rice. Pair it with a salad and roasted potatoes for a perfect fall holiday spread.
Why you will love this recipe
Uses seasonal vegetables. Delicata squash is one of the delicacies of fall and this dish places it in the spotlight.
Can help support eye health. Squashes are rich in vitamin A which is an essential vitamin for maintaining clear vision. Adding healthy fats from olive oil helps your body absorb the vitamin A more efficiently.
Impressive without the hassle. RIsotto seems like a complicated dish but the hardest part of the process is having the patience to stir the warm broth into the rice until it cooks thoroughly.
Ingredients
1 delicata squash
10 sage leaves
2 tbsp grapeseed oil
1 bay leaf
1 yellow onion
3 cloves garlic
1 cup Arborio rice
1 lemon
3 tbsp nutritional yeast
Salt, to taste
Black pepper, to taste
Method
PREP. Preheat oven to 375F. Line a baking sheet with parchment paper or a silicone mat. Cut squash in half lengthwise. Remove seeds. Cut into ½” thick half-moon pieces. Dice onion. Mince garlic. Juice lemon.
ROAST SQUASH. Coat squash pieces in some of the oil. Season with salt and black pepper. Place in preheated oven. Bake until soft and slightly browned, about 15 minutes.
MAKE BROTH. In a small saucepan, add bay leaf and 3 cups of water. Bring to a boil. Reduce to a simmer. Maintain simmer while you cook the rest of the ingredients.
FRY SAGE. Add remaining oil to a large pot over medium heat. When hot, add sage leaves. Fry until leaves begin to crumple, about 1 minute. Remove promptly and set aside. Do not drain the oil.
SAUTÉ AROMATICS. Add onion to the same pot you just cooked the sage in. Cook over medium heat until softened but not browned, about 5 minutes. Stir frequently. Add garlic. Cook until fragrant, about 1 minute.
COOK RICE. Add rice to pot. Cook until rice smells slightly toasted, about 2 minutes. Add half of the lemon juice and stir to deglaze the bottom of the pot. Reduce heat to low. Add the simmering broth 1 ladle at a time. Stir constantly. Once that liquid has been absorbed, add another ladleful. Continue until rice is cooked but still has some bite, about 25 minutes. Remove from heat. Stir in remaining lemon juice and nutritional yeast. Season with salt and black pepper.
SERVE. Top risotto with roasted squash and garnish with sage leaves.
Frequently Asked Questions
What can I use instead of the delicata squash? Delicata squash can be replaced with another squash variety like butternut.
What can I do with delicata squash seeds? The delicata squash seeds can be made into a crispy topping. Clean off any squash flesh, pat dry with a towel, and coat in a bit of oil. Bake until crispy and brown, about 15 minutes.
How should I serve risotto? Risotto is best served hot as the rice tends to clump if left to cool.