Butternut Squash Risotto

January 23, 2025

Produce: Butternut Squash

Summary: The 1990s ushered in an era of gourmet cooking at home, and risotto became a fashionable dish. This creamy butternut squash risotto highlights local Canadian produce and taps into the growing interest in squash as a versatile, seasonal ingredient.

Significance: Butternut squash grew in popularity in regions like Quebec and Ontario during the late 20th century, providing a nutritious and hearty autumn staple.

Ingredients:

• 1 medium butternut squash, peeled and cubed (600g)
• 1 1/2 cups Arborio rice (300g)
• 4 cups chicken or vegetable stock (1L)
• 1 small onion, diced (100g)
• 1/2 cup white wine (120ml)
• 1/2 cup grated Parmesan cheese (50g)
• 2 tbsp butter (30g)
• Salt and pepper to taste

Steps:

1. Roast the butternut squash at 400°F (200°C) for 25-30 minutes until soft.
2. In a pot, sauté onions in butter until translucent.
3. Add rice and cook for 2 minutes, stirring frequently.
4. Pour in the wine and let it simmer until absorbed.
5. Add the stock one ladle at a time, stirring until absorbed before adding more
6. Once the rice is creamy, stir in roasted squash and Parmesan.
7. Season with salt and pepper and serve.

Nutrition (per serving, serves 4):

Calories: 450 | Protein: 11g | Carbs: 65g | Fat: 15g | Fiber: 4g

Disclaimer:

The nutritional content provided for the recipe is an estimate and may vary depending on the specific variety of produce and brands of products used. Factors such as portion sizes, preparation methods, and ingredient substitutions can also impact the final nutritional values. For more accurate information, it is recommended to consult a nutritionist or use a reliable nutrition calculator based on the exact ingredients and quantities used in your recipe.