Kaboucha Squash Risotto with Sage and Pinenuts

Kaboucha Squash Risotto with Sage and Pinenuts
Photo by Nigel Cox


  • 1 2 1/2- to 3-pound kabocha or butternut squash
  • 1 tablespoon fresh sage
  • Sea salt
  • Shaved Parmesan cheese (optional)
  • ¼ cup medium-dry Sherry or Marsala
  • 4 ounces crisply cooked coarsely crumbled thinly sliced pancetta (optional)
  • 4 tablespoons olive oil
  • + 5 more ingredients
    • 1 tablespoon Sherry wine vinegar
    • 3 ½ cups good-quality canned vegetable broth (such as Swanson)
    • ¾ cup pine nuts
    • 1 ½ cups arborio rice edium-grain riceor m
    • 2 onions

Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes. Sprinkle Sherr...

View full recipe at Epicurious


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