1 medium butternut squash (1 1/2 pounds), peeled, seeded, and cut into 1/2 inch cubes
2 Tbs. extra virgin olive oil for roasting, plus 2 more for rice
4 cloves garlic, minced
local sea salt, to taste
freshly ground black pepper, to taste
7 cups vegetable stock
1/2 cup shallots, finely diced
1 1/2 cups Arborio rice
1/2 cup white wine, optional
1 teaspoon sage leaves, minced
1 teaspoon thyme, leaves picked
1/2 cup fresh parmesan cheese, grated
1/4 teaspoon nutmeg
Preheat oven to 425 degrees F.
1. Toss butternut squash, garlic, 2 Tbs olive oil, sea salt, black pepper together and spread evenly on a baking sheet lined with parchment paper. Bake until squash is lightly browned and tender, about 25 minutes. Remove from oven and let cool.
2. In a medium saucepan, warm the vegetable stock over medium-low heat, allowing to continuously simmer.
3. In a Dutch oven (or large, heavy-bottomed pot or pan), heat remaining 2 Tbs. olive oil over medium heat. Once oil is shimmering, add shallots and cook, stirring continuously, until softened, about 2-3 minutes.
4. Add the rice and stir to combine with shallots and oil until all grains are coated.
5. Add the wine, if using, and cook until wine is fully absorbed, about 2 minutes longer.
6. Add the warm stock, about 1/2 cup at a time and, stirring rice frequently, allow to simmer until liquid is absorbed, about 5-6 minutes. Repeat this process until the rice is cooked to al dente, approximately 25-30 minutes.
7. Remove from the heat, fold in prepared squash, nutmeg, sage, thyme and parmesan cheese until combined. Add additional sea salt and black pepper to taste.
8. Serve immediately.
– If stock is not available, you can use water. You may need to increase salt for added flavor.
– Substitute frozen corn, asparagus, or sweet potato if butternut squash is not available.
– For dairy-free, omit parmesan cheese.