Butternut Squash and Sage Risotto with Toasted Pumpkin Seeds

Servings: 4 | 0 minutes | 520 kcal

This dish is an innovative fusion of Italian and American cuisine. The tradition of risotto comes from Northern Italy, where it has been a staple since the 14th century. Butternut squash and pumpkin seeds, on the other hand, are native to North America and have been used in its cuisine for centuries. This dish blends these traditions in a beautiful and tasty way.

This recipe was invented on a chilly autumn day, when the colorful leaves were falling and the aroma of pumpkin spice was in the air. It' a perfect blend of rich flavors that encapsulate the essence of fall.

Ingredients

1 pieces Butternut squash
2 teaspoons Olive oil
1 pieces Onion
2 pieces Garlic cloves
200 grams Risotto rice
1 liters Vegetable stock
10 pieces Fresh sage leaves
50 grams Pumpkin seeds
to taste pieces Salt and pepper

Instructions

Preheat your oven to 200°C. Cut the butternut squash into chunks, drizzle with a teaspoon of olive oil, and roast for 20-25 minutes until soft and slightly golden.
In the meantime, finely chop the onion and garlic. Heat the remaining olive oil in a large pan, add the onion and garlic, and cook until they start to soften.
Add the risotto rice to the pan and stir well until all the grains are coated in the oil.
Gradually add the vegetable stock, stirring continuously, until the rice is cooked and creamy.
Chop the sage leaves and stir them into the risotto along with the roasted butternut squash. Season with salt and pepper to taste.
Toast the pumpkin seeds in a dry pan until they start to pop, then sprinkle them over the risotto before serving.