Dive into the flavors of autumn with my roasted Butternut Squash and Sage Risotto! Perfect for a cozy dinner. 🍂🍴 #FallFlavors #ButternutSquashRisotto #OvenBaked
Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, pepper, and chopped sage. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.
While the squash roasts, heat a large oven-safe pan over medium heat. Add a splash of olive oil and sauté the onion until translucent. Add garlic and cook for another minute.
Stir in the Arborio rice to coat with the oil and toast slightly, about 2 minutes. Gradually add the warm vegetable broth, one cup at a time, allowing the rice to absorb the liquid before adding more.
Transfer the pan to the oven and bake for 15-20 minutes, or until the rice is al dente and most of the liquid has been absorbed.
Remove from oven, stir in the roasted butternut squash, Parmesan cheese, and butter. Mix until creamy and well combined.
Serve hot, garnished with fresh sage leaves and a sprinkle of extra Parmesan if desired.
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