Ingredients
1 pc butternut squash, peeled
¼ cup olive oil
fresh sage leaves
salt and ground black pepper
2 tbsp olive oil
1 tbsp margarine, unsalted
1 pc shallot, small, minced
1 pinch saffron threads
1 cup arborio rice
½ cup dry white wine
6 cups homemade chicken stock, or 3 cups canned + 3 cups water
1 tsp sage leaves, finely chopped
sage leaves, chiffonade
Preparation
Preheat the oven to 375 degrees F.
Slice the squash into cubes and place on a cookie sheet. Toss with a drizzle of olive oil, salt, pepper, and a few sage leaves.
Roast for 30 minutes until tender.
In a large skillet, melt margarine in olive oil over low heat.
Add shallots, and saute. Add rice, and stir until the rice grains begin to turn translucent. Crumble in saffron threads.
Increase the heat to medium-low. Pour in the wine, and stir until liquid is absorbed.
Pour 3 cups of chicken broth and stir until reduced. Pour the remaining 3 cups and stir until creamy.
Then add in a teaspoon of finely chopped fresh sage leaves and the roasted butternut squash and mix well.
Spoon into bowls and garnish with sage leaves and any extra butternut squash.
