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Butternut Squash Risotto Recipe
  • Butternut Squash Risotto Recipe

Ingredients

Instructions

  1. Preheat oven to 350 ° F.
  2. Prick squash in several places, set in shallow baking dish; bake at 350 ° F. 50 minutes or until tender. Cool slightly; peel, remove seeds and strings from center and cut into 1/2-inch cubes. Set aside.
  3. Melt butter in large saucepan over medium-high heat. Add onion; cook until onion begins to brown, about 4 to 5 minutes. Add rice and sage; stir 1 to 2 minutes. Add nutmeg, cayenne pepper, squash and broth. Cover and cook 10 minutes.
  4. Stir; reduce heat to medium-low, cover and cook until rice is tender and mixture has a creamy consistency, about 15 to 20 minutes. Stir often.
  5. Remove from heat; stir in cheese. Serve immediately.