Brown Butter Sage Butternut Squash Risotto with Sausage and Roasted Squash

Brown Butter Sage Butternut Squash Risotto With Sausage And Roasted Squash

Say hello to Fall in a bowl! Creamy risotto, sweet butternut squash, and rich brown butter all come together to create a dish that’ll warm you right up. Toss in some savory sausage, roasted squash, and a splash of chicken stock (maybe a little wine for extra flair!), and dinner is served in under an hour! This cozy combo is perfect for those cool Fall nights when you need a comforting, flavorful meal that’ll make you want to dive in for seconds.

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Author

Olivelle

Prep Time

20 minutes

Cook Time

80 minutes

Servings

8

Category

Cuisine

Ingredients

• 2 cups Butternut Squash, chopped
• 3 Tbsp Roasted Shallot Infused Olive Oil, divided
• 1 tsp Smokey Bacon Infused Sea Salt
• 1lb Ground Sausage
• 2 cups Brown Butter Sage Butternut Squash Risotto
• 1 cup White Wine
• 4-5 cups Vegetable Stock
• Sage Leaves, to finish
• Parmesan Cheese, to finish

Directions

1. Preheat the oven to 400°F. Toss butternut squash with 1 tbsp Roasted Shallot Infused Olive Oil and Smokey Bacon Infused Sea Salt. Roast until tender, about 40 mins.
2. Meanwhile, in a large, wide skillet, heat remaining 2 tbsp of Roasted Shallot Infused Olive Oil over medium heat. Add sausage and brown.
3. Once browned, add the Brown Butter Sage Butternut Squash Risotto and stir until well coated. Toast for 3-4 minutes.
4. Add wine and stir continually. Allow to fully cook off.
5. Add 1 cup of Vegetable stock at a time, allowing the stock to fully evaporate before adding another cup of stock, stirring frequently until rice is al dente, about 30 minutes.
6. Top with roasted butternut squash, sage, and a dusting of Parmesan cheese. Serve immediately. Enjoy!