Butternut Squash Risotto

Butternut squash can be intimidating if you don't know what to do with it.  The unassuming exterior does not do the amazing flavor and texture on the inside of this lovely squash justice. My goal over the next 3 posts is to guide you through a few easy and delicious recipes using this wonderful ingredient so that your fall and winter can be filled with some tasty (and impressive) new meals.

Fact:  The butternut squash is a type of winter squash, and is a good source of fibre, vitamin C, manganese, magnesium and potassium.  It is also an excellent source of vitamin A and vitamin E.    Very healthy, even better! 

Everyone loves risotto, which I why I chose Butternut Squash Risotto for my very first recipe.  It's easy to make, and always tastes great (i.e. hard to mess up).  This dish can be used as a main course, or as a side dish to a herb roasted chicken or apricot glazed pork tenderloin.  

Butternut Squash Risotto 
Recipe from Barefoot Contessa  

Ingredients

1 butternut squash (2 pounds or 4-6 cups)
2 tablespoons olive oil
Salt and freshly ground black pepper
6 cups chicken stock
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta (I used about 2 tablespoons + 1/4 cup), diced - You could substitute bacon if pancetta is not available at your market
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese

Preparation

Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into 1/2-inch cubes. You can make the cubes smaller if you like.  You should have about 6 cups (less is okay, I used about 4 cups and it was plenty).  

Tip:  To peel the squash you can (1) use a vegetable peeler then dice, or (2) cut the squash in half (where it becomes narrow and rest on the flat end.  With a sharp knife cut away the thick skin vertically.  There is a small amount of seeds on the inside that will need to be scrapped out with a spoon.

Place the squash on a sheet pan and toss it with the olive, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

*I crisped about 1/4 cup of additional pancetta in a saute pan to use as a garnish.  To do this, saute diced pancetta over medium high heat until gold brown and crispy.  This is optional, but added a nice texture to the risotto at the end. Do this at the beginning if you would like and allow to drain on paper towel.

In a heavy-bottomed pot or dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.

Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. 

Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. 

Mix well and serve.  Garnish with Parmesan cheese and reserved crispy pancetta.  ENJOY!!

Without Pancetta

With Pancetta