Rich & Creamy Butternut Squash and Bacon Risotto

The leaves are changing, the weather is getting colder, and it is FALL! As much as I love Fall, I have to admit that I’ve never tried butternut squash before – I know, it’s sacrilege. However, the wait was worth it! It was so delicious, and this risotto was creamy and oh-so decadent with the bacon and white wine layered in there.

Key ingredients:
– Butternut squash: To choose the best squash, pick one that is beige in color with little to no scrapes or cuts on the rind. It should feel heavier than you would expect. To peel the rind, the easiest method is to cut surface-level slits into the rind and microwave on high for 5 mins. Once done, remove and let cool for a bit. This will soften the rind and make it easier to use a peeler to remove the rind. Don’t forget to scoop out the seeds, and cut them into chunks!
– Arborio rice: This rice puffs up like no other! I only used 1 1/2 c and it makes it 4-6 servings (depending on how hungry you are).
– Serranos: I opted to use serranos in this recipe to give it a nice little kick! With the white wine, broth and squash, it can make the flavors a little on the sweeter side. But don’t worry, this brings a little heat to the dish!
– White wine: For this recipe, I chose a nice buttery Chardonnay to help balance the flavors and give the risotto a nice base.

Butternut Squash Risotto with Bacon and Sage
Total cooking time: 2.5 hrs
Serves: 4-6

Ingredients

• 2 small butternut squash, roughly 2 cups
• 1 1/2 C arborio rice
• 2 1/2 C vegetable broth
• 2 3/4 C white wine
• 6 oz bacon, sliced
• 6 oz bacon, diced
• 1 med red onion, diced
• 3-4 cloves garlic, minced
• 2 serranos, sliced, and seeds removed
• 1 tbs ground white pepper
• 2 tbs ground cinnamon
• 4 sage leaves, tightly sliced
• Optional: Chicken apple sausage

Directions

1. Make several shallow cuts into the rind of the butternut squash, and place in microwave for 3-5 mins on high, until tender. Remove from microwave and let cool before handling. Slice your sage and serranos, and place them in a food processor.
2. While the squash is cooling, cook the bacon strips in a straight-sided pan and remove, crumbling them once cooled. Add the diced bacon to the same pan and cook over low.
3. When the squash is cooled, using a peeler, remove the rind from the meat. Scoop and discard the seeds before cutting the meat into chunks. Place meat in the food processor with the sage and serranos, 1/4 C of vegetable broth, cinnamon, and ground white pepper. Pulse until the mixture forms a smooth sauce, add more vegetable broth if needed. Set aside.
4. When the bacon is just slightly browned, add your onions and garlic to the pan and cook until the onions are translucent. Add the rice, 1/4 C of the vegetable broth, and 1/4 C of the white wine. Stir to combine and bring to a boil; the risotto should be starting to turn milky in color. Stirring every 30 mins, add a 1/4 C of the broth or a 1/4 C of the wine-alternating every 30 mins. Don’t forget to taste test as you go along! You know your risotto is done when it’s al dente (somewhat firm to the bite).
5. For the last 30 mins of your risotto cooking, place your sausage in the oven at 425° and cook until browned. This is completely optional, but the flavors were such a nice addition to the risotto.
6. When the risotto is finished, serve it immediately and top with bacon crumbles and parmesan cheese. Enjoy!