Fall foods are my absolute favorite, so the other day I had a hankerin’ to fill my kitchen with a few of their flavors. I made pork chops with caramelized onions and pan sautéed pears (oh yeah), then followed it up the next day with roasted butternut squash risotto. It had to be done. 

Today, I share with you my favorite butternut squash risotto recipe.  It has cream.  It has wine. It has butternut squash. And it is so good.

Roasted Butternut Squash Risotto

Ingredients:

1 medium butternut squash cubed (approx. 4 to 5 cups raw)

½ medium yellow onion, finely diced

3 tbsp olive oil

1 tbsp butter

16 oz. arborio rice

8 cups chicken or vegetable broth

1 cup dry white wine

1 cup + 2 tbsp half & half or cream

½ tsp dried sage

8-10 fresh sage leaves

salt & pepper to taste

3 oz. shaved or grated parmesan

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