Description
Roasted butternut squash is combined with pancetta, sage, and Parmesan cheese for one delicious side dish.
Ingredients
Scale
- 1(2-3 lb) butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 2 shallots, diced
- 2 ounces pancetta, diced
- 4 tablespoons salted butter
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 2 tablespoons freshly minced sage
- 1 cup Parmesan cheese
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Toss butternut squash in olive oil, then season with salt. Roast in preheated oven for 30-40 minutes, tossing after 20 minutes.
- Meanwhile, in a medium pot warm broth over low heat.
- In large heavy duty saucepan or Dutch oven, heat butter over medium heat. Add shallots and pancetta and saute for 10 minutes.
- Add the rice and stir to coat with butter. Add wine and cook for 2 minutes.
- Add 1 cup of broth, salt, and 1 tsp of salt, and cook until broth is absorbed. Stir constantly.
- Continue adding broth, one cup at a time, stirring constantly, until all broth is added.
- Remove from heat them add cheese and butternut squash, and mix well.
- Top with additional Parmesan cheese. Enjoy!
- Prep Time: 15 mins
- Cook Time: 40 mins