12.20.2012

wine night: caramelized butternut squash risotto

Happy Wine Night friends!
Here's a dish that's fancy enough for you to make for any of your festivities next week.

Risotto with creamy butternut puree with a special twist.
The secret is the sugar on the butternut squash. 
It caramelizes while the squash roasts, creating a wonderfully complex flavor.
Fancy enough for Christmas and easy enough for a weekday Wine Night.
And at just under 300 calories per serving, you can totally eat those holiday sugar cookies for dessert. 

Make this for your Wine Night tonight (or Christmas dinner next week)!

Caramelized Butternut Squash Risotto
Recipe adapted from SkinnyTaste
Serves:  6

Ingredients:
For the caramelized butternut squash puree:
  • 20 oz. peeled and chopped butternut squash (I buy the pre-peeled and chopped kind for ease)
  • 2 T. extra virgin olive oil
  • 1 t. freshly grated nutmeg
  • 1/4 C. brown sugar
  • salt and pepper

For the risotto:
  • 1 C. arborio rice
  • 3 C. low sodium chicken stock
  • 1 C. butternut squash puree (see above)
  • 3 cloves garlic, minced
  • 1 large shallot, minced
  • 4 sage leaves, finely chopped
  • 1 T. unsalted butter
  • 2 oz. dry white wine (I used a sauvignon blanc)
  • 1/4 C. reduced fat grated Parmesan cheese
  • salt and pepper

Directions:
For the caramelized butternut squash puree:
     (Note:  You can do this step a few days in advance. Refrigerate and you're good to go.)
  1. Preheat oven to 400 degrees F. 
  2. Line a rimmed baking sheet with foil (easy clean up!).
  3. In a large bowl, combine nutmeg, sugar, salt, pepper, and olive oil.  Add in squash and toss to coat evenly.  
  4. Pour coated squash evenly on baking sheet. 
  5. Bake for 30 minutes until soft and the sugar is bubbly. 
  6. Once cool, blend in a blender or food processor or use a stick blender to puree.  If it seems a little thick, add a touch of warm water. 

For the risotto:
  1. In a medium sauce pan, stir together butternut squash puree and chicken stock.  Heat and keep on low heat.  
  2. In a heavy saucepan (I used my dutch oven), heat butter on low heat until melted. 
  3. Add shallots and garlic and saute until golden.
  4. Add risotto and sage and stir well to coat rice with butter.  Toast for one minute or until fragrant. 
  5. Stir in the wine until absorbed, about 3 to 5 minutes.  Season with salt and pepper.
  6. Add the stock-puree mixture one ladleful at a time, stirring until it is absorbed before adding another ladle.  Stir gently and almost constantly (Best to stir constantly with one hand and sip wine with the other.)
  7. Continue stirring and adding puree-stock mixture until all the stock is used, about 30 to 35 minutes.  Once all the liquid is absorbed and the rice has puffed and softened, stir in the cheese and remove from heat.
  8. Serve immediately. 
Nutrition: (per serving)
  • Calories:  292
  • Carbs:  50 g
  • Fat:  8 g
  • Protein:   g
Enjoy!

xoxo,
K

{photos by me}
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