Pumpkin Risotto with Roasted Delicata Squash and Crispy Sage
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 1delicata squash
- 1 clovegarlic
- 1/8 ouncesage
- 1/8 ouncethyme
- 1vegetable bouillon cube
- 3 packetsunsalted butter
- 3/4 cupArborio rice
- 1/4 teaspoonpumpkin pie spice
- 1/4 cupwhite wine
- 1 canpumpkin purée
- 2 ouncesshaved Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot with lid
- 8" medium pot
- aluminum foil
- baking sheet
Prepare ingredients and warm broth
Preheat oven to 450ºF. Rinse all produce. Halve squash lengthwise, scoop out and discard seeds, then cut crosswise into ½-inch slices, discarding ends. Peel shallot and mince. Mince garlic. Pick sage leaves, discarding stems. In a medium pot, combine bouillon cube and 3½ cups water. Bring to a boil over high heat, then remove pot from heat and cover to keep warm until Step 3.
Sauté aromatics and toast rice
While broth warms, heat 1 packet butter in a separate medium pot over medium-high heat. When butter is foamy, add shallot and garlic; sauté, stirring, until softening, 3-4 minutes. Add rice and cook, stirring frequently, until toasted and translucent, 2-3 minutes (toasting the rice adds a delicious nutty flavor and prevents it from absorbing liquid too quickly).
Add white wine to pot with rice, still over medium-high heat; simmer until liquid is mostly absorbed, 1-2 minutes. Then, add warm broth and ½ teaspoon salt. Increase heat to high and bring to a boil, then reduce heat to medium-high and stir in pumpkin pie spice and ⅓ cup pumpkin purée. Simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender, 15-20 minutes more.
Roast squash and sage
While risotto simmers, line a baking sheet with foil. On prepared sheet, toss squash and sage with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until squash is lightly browned and tender and sage is crisp, 12-14 minutes.
While squash roasts, strip thyme leaves, discarding stems. Once rice is tender, remove pot from heat and stir in remaining 2 packets butter, half of Parmesan, ⅛ teaspoon salt, and pepper as desired to combine.
Plate pumpkin risotto
Divide pumpkin risotto between serving plates and top with roasted delicata squash and crispy sage. Garnish with thyme and remaining Parmesan. Dig in!