Ingredients

The following ingredients have 8 Servings
  • ½ small butternut squash, peeled, seeded and cubed (about 1 ½ cups)
  • 1 tablespoon olive oil
  • ½ teaspoon coarse salt
  • 5-6 cups unsalted vegetable or chicken stock
  • 1 tablespoon maple syrup
  • ½ teaspoon nutmeg
  • Pinch cayenne pepper
  • 4 strips bacon, chopped
  • 4 leaves fresh sage, chopped
  • 1 small shallot, peeled and minced
  • 1 ¼ cups arborio rice
  • 1 teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • Grated parmesan, for serving

Instruction

  • Preheat the oven to 400 degrees.
  • Place squash cubes on a greased baking sheet and toss with olive oil and salt. Roast for 25-35 minutes, until soft and caramelized on the edges. Transfer squash to a blender. Add stock, maple syrup, nutmeg and cayenne pepper and puree until very smooth (mixture should be watery). Place squash sauce in a saucepan on low heat to keep it warm.
  • In a Dutch oven, cook bacon pieces until crispy. Transfer to a paper towel to drain. Fry sage leaves in the bacon fat until crispy. Place on the paper towel to dry. Add shallot to the bacon fat and stir for 30-60 seconds. Stir in arborio rice, salt and black pepper and bring to medium-high heat.
  • Add a ladle of squash sauce, stirring constantly, until liquid is absorbed, then add another ladle. Continue stirring and adding a ladle of squash sauce and allowing liquid to absorb, until all the sauce is used up and the rice is al dente. Taste and adjust seasoning, if necessary.
  • Serve risotto with crispy bacon and sage pieces and Parmesan cheese.