Butternut Squash Risotto with Turmeric & Sage
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Learn more →Ingredients
4 servings
For the roasted squash
- 1 small butternut squash (about 1.5 lb), peeled and cut into ¾-inch cubes
- 3 tbsp extra-virgin olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the risotto
- 5 cups low-sodium chicken broth
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- 1 ½ cups arborio rice
- 1 tsp ground turmeric
- ¼ tsp black pepper
- ½ tsp salt, plus more to taste
- 1 oz parmesan cheese, finely grated (about ¼ cup)
For serving
- 8 fresh sage leaves
- 1 tbsp extra-virgin olive oil
- ¼ cup dry-roasted pumpkin seeds (pepitas) (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the butternut squash cubes on a large rimmed baking sheet, drizzle with 1 tbsp of the olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat and arrange in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.
- 2
While the squash roasts, pour the chicken broth into a medium saucepan and set over low heat. Keep it at a bare simmer throughout the risotto process — adding cold broth will stall the cooking.
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