Butternut Squash Risotto With Sausage

December 12, 2010

Sister Number Two called the other day wanting to know if I had a recipe for butternut squash risotto.  I didn’t but used her inspiration to make this dish.  Risotto requires a little stove-top time, but it’s well worth it.  It was so creamy, and adding the sausage made it hearty enough to serve as a main dish.  With or without, this makes a lot of risotto.  If you are cooking for two, you will have leftovers.


4 tbs olive oil, divided
1/2 yellow onion, finely chopped
2 cloves garlic, crushed or minced
2 cups arborio rice
1 quart chicken or veggie broth
1/2 of a cooked butternut squash (see below)
1/3 cup shredded Parmesan cheese
1 lb pre-cooked link sausage
salt and pepper tot taste

Slice sausage into coins and set aside.  In a large saute pan with lid, heat oil over medium heat.  Add onion and cook 2-3 minutes.  Add garlic and rice, cook another 2 minutes, stirring continuously.  Add 2 cups of broth.  Bring to a boil, stir, then reduce heat to a low simmer.  Cover with lid and cook 6-7 minutes, or until most of liquid is absorbed.  Stir in another 1-2 cups of broth and cook on low for about 6 minutes, stirring occasionally until all liquid is absorbed.  Continue adding 1-2 cups of broth at a time until you only have about 1/2 cup of broth left.  Stir in butternut squash and remaining broth and cook until liquid is absorbed.  Add Parmesan and salt and pepper to taste.  Remove from heat and cover with lid.  In a large skillet, heat remaining 1 tbs of olive oil over medium heat.  Add sausage and cook until heated through.  Stir sausage into risotto and serve.

How To Cook Butternut Squash

You can cook the squash for this recipe a day ahead, or even weeks before if you store it in the freezer.  Preheat oven to 425º  Line a sheet pan with foil and set aside.  Slice a large butternut squash in half lengthwise (you will need a good knife and a little arm strength to do this).  Scoop out seeds and place squash face down onto foil.  Bake 40-45 minutes.  Let cool 15 minutes and scoop out the flesh to use in the dish above (or the recipe of your choice).  Cut time by 10 minutes if you want more firm squash for dicing.  For this recipe, you will only need half of the squash.  Take the extra half, scoop out the flesh, and put in a freezer safe container.

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One Response to Butternut Squash Risotto With Sausage

  1. Sarahtimanus on December 14, 2010 at 8:16 am

    Very nice…pretty much the same recipe that I ended up making. I added little butter and sage. Very yummy.

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