Recipe For Butternut Squash Risotto With Sage
Place butternut squash cubes on a large baking pan with sides so that the cubes don t fall off the pan.
Recipe for butternut squash risotto with sage. Put the squash into a heavy bottom pot and cook it with a few whole leaves of sage salt pepper and one cup of chicken stock. Turn the heat off leave the pan on the heat and let the cheese melt. Bake at 350 degrees until tender about 25 minutes.
Put the squash into a heavy bottom pot and cook it with a few whole leaves of sage salt pepper and a cup of chicken stock. Heat the oven to 170 c 150 c fan gas 3 and put in a shallow 1 5 litre ovenproof dish in to warm. Drizzle with some olive oil salt and pepper.
Roast in a 450 degree f oven for 15 minutes. Peel clean and dice the squash. Do not be afraid to roast the squash a little longer.
Season to taste with salt and pepper. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft. Cook 5 to 10 minutes until tender but.
Drizzle olive oil all over squash cubes to coat evenly. In a separate pan melt half the butter over a medium heat. Cook 5 to 10 minutes until tender.
You want nice crispy carmelized pieces. Melt the butter in a medium deep non stick frying pan over a medium high heat then add the shallots and fry for 5 8 minutes until translucent. Cut squash into 1 inch cubes and place on a foil lined baking sheet.