Wednesday, December 21, 2011

Roasted Butternut Squash Risotto with Toasted Walnuts

One of Italy’s best comfort dishes enhanced with the flavors of winter; rich and cream risotto intertwined with roasted butternut squash dusted with sage and nutmeg, then sprinkled with toasted walnuts for crunch and topped with pecorino for a salty bite.

Ingredients

one butternut squash, peeled and cut into 1-inch chunks
½ tsp ground nutmeg
¼ tsp dried sage
olive oil
½ cup walnuts, toasted in a dry pan
salt and freshly ground black pepper
pecorino for topping

Preheat oven to 400-degrees. 

In a roasting pan toss butternut squash chunks with nutmeg, sage, salt, pepper and just enough olive oil to evenly coat, then roast until tender about 20 to 25 minutes.  Once cooked remove from oven and allow cooling slightly, then tossing together and topping each portion of risotto evenly sprinkling with pecorino.

4 comments:

  1. I adore risotto and can only imagine how fantastic it tastes with those warm, earthy flavors added to it. Thanks for sharing the recipe and a very merry Christmas to you!

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  2. Thank you Christine, and Merry Christmas to you as well!

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  3. This is perfect! Two of my favorites combined! Risotto and roasted butternut squash! Delicious! Thanks for sharing this one!

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  4. I love butternut squash, and I have walnuts in the pantry so I'll definitely be making this soon -- looks delicious!!

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