Butternut Squash and Apple Risotto

This bowl of butternut squash and apple risotto is firing on all cylinders! Roasted butternut squash takes on two forms for amped up flavor and a little texture.


- Butternut squash - Virgin olive oil - Chicken stock - Pancetta, diced - Apple - Yellow onion - Cloves garlic - Arborio rice - Dry white wine - Freshly ground nutmeg swipe up to check all the ingredients!

1. Preheat oven to 425 degrees. Place a sheet of nonstick foil on a half sheet tray.

2. Peel and cut one half of the squash into a 1/4 inch dice. Scatter squash chunks on one half of the sheet tray and toss with 1 Tbsp olive oil.

3. When the half of squash is slightly cooled, scoop out, and puree in a food processor until smooth. Add a tablespoon or two of stock to thin if needed.

4. Pour chicken stock into a small saucepan and bring to a simmer over low heat.

5. In a large wide skillet, heat 1 Tbsp olive oil over medium heat. Add pancetta to the skillet and cook, stirring often until browned, about 10 mins.

6. Place pan over medium heat and add apples and cook until browned, about 10 mins.

7. Place the same skillet over medium heat and add the reserved pancetta drippings to the pan.


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