Man, this fall I am hitting some serious home runs with new recipes!
The other rave review so far was my crispy spinach gnocchi with sage brown butter. You’ll notice this recipe also uses sage brown butter. Coincidentally, my sage bush is quite prolific this time of year, but is about ready to be fully harvested and cut back for winter. It is also squash season, so the butternut was from a local farm, fresh picked just days before I cooked it.
This tells me a few things.
- Keep trying new recipes
- If you or someone you love doesn’t like a particular ingredient, try it in a new way, or try it again a year later
- Eating seasonally and locally makes it far easier to cook delicious meals with simple ingredients!
The inspiration came from this recipe on Serious Eats, but of course I tweaked it to what I had on hand.
This can easily be made vegetarian by using vegetable stock rather than chicken, and can be vegan as well by omitting the cottage cheese and sprinkling with nutritional yeast rather than Parmesan. If you do eat cheese, I highly recommend the best, large curd cottage cheese you can find. It makes a great difference in flavor and texture.
You can also make this insanely cheap by using water rather than the stock. But you will lose a lot of flavor by doing so.
- 1 small or 1/2 large butternut squash (about 2 cups cubed)
- 1 cup medium or short grain rice
- 2 cups chicken or vegetable stock (or water)
- Black pepper, sea salt
- Handful of sage leaves
- 2 tbsp butter
- Optional: 1/2 cup cottage cheese, sprinkle of Parmesan
I already had cooked the squash earlier in the week, but if you haven’t, do that first. I’ll wait.
There are 2 ways to do this: on the stove, or in an instant pot. I used the instant pot, because I have one now and it’s magical!
This is just as easy on the stove, it just takes a little longer.
Below are the steps for the instant pot, and then I’ll do stove top too.
Step 1: Add the rice and stock to the instant pot, close pressure valve, and cook for 8 minutes. Quick release the steam.
Step 2: Add the butternut squash, and cottage cheese if using. Close, and cook another 8 minutes. Quick release. Mash up the squash a little with a spoon, stir well to combine.
Step 3: While the second cooking session is going, melt the butter on the stove. Toss in the sage leaves, and let it sizzle until they look brown and crunchy. Watch carefully, you don’t want it to burn, it honestly only takes a minute or two.
Step 4: Serve the risotto topped with a sprinkle of Parmesan, some sage, and a grind or two of black pepper and sea salt.
As for the stove top:
Step 1: Put the rice and 1 cup water/stock in a pot, and bring to a boil. Lower the heat to a simmer, and simmer 10-15 minutes, until water is absorbed.
Step 2: Add more water 1/2 cup at a time, simmering for a few minutes in between. Stir every few minutes or so, until all liquid is absorbed. Should take about 30-40 minutes total.
Step 3: Add the butternut squash, and smash it up a little with a spoon. Stir to thoroughly combine.
Step 4: Same as above if you want to serve with crispy sage!