Butternut Squash Sage And Hazelnut Risotto Recipes

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BUTTERNUT SQUASH & SAGE RISOTTO



Butternut squash & sage risotto image

A satisfying veggie supper that gives a basic risotto recipe an autumnal twist

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

1kg butternut squash, peeled and cut into bite-size chunks
3 tbsp olive oil
bunch of sage, leaves picked, half roughly chopped, half left whole
1½l vegetable stock
50g butter
1 onion, finely chopped
300g risotto rice (we used arborio)
1 small glass white wine
50g parmesan or vegetarian alternative, finely grated

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
  • While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  • Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
  • At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

Nutrition Facts : Calories 609 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium

BUTTERNUT SQUASH RISOTTO WITH SAGE



Butternut Squash Risotto With Sage image

Provided by Moira Hodgson

Categories     dinner, quick, one pot, main course

Time 30m

Yield 6 - 8 servings

Number Of Ingredients 9

1 medium butternut squash (about 1 pound)
About 24 sage leaves
Coarse sea salt and freshly ground pepper to taste
7 to 8 cups chicken stock
1 medium onion
5 1/2 tablespoons unsalted butter
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Reggiano Parmesan, plus extra for garnish

Steps:

  • Peel, clean and dice the squash. Put the squash into a heavy-bottom pot and cook it with a few whole leaves of sage, salt, pepper and one cup of chicken stock. Cook 5 to 10 minutes, until tender but not too soft. Meanwhile, chop six sage leaves fine and dice the onion.
  • Heat the rest of the chicken stock and hold at a low simmer. In a heavy-bottom saucepan, heat three tablespoons of the butter, add the chopped sage and cook a minute or two. Add the onion and continue to cook over medium heat until it is translucent, about five minutes.
  • Add the rice and a pinch of salt and cook over low heat about three minutes, stirring often, until the rice has turned slightly opaque. Turn up the heat and pour in the white wine. When the wine has been absorbed, add just enough stock to cover the rice, stir well and reduce the heat.
  • Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a time, letting each addition become absorbed by the rice. While the rice is cooking, saute the remaining sage leaves in butter until crisp. Drain on paper towels.
  • After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of the butter and the cheese. Continue cooking three to five minutes. Taste for texture and consistency, adding a little more of the stock as needed. Adjust the seasoning. When the rice is done, serve it in a warm bowl and garnish with extra cheese and sauteed sage leaves.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 868 milligrams, Sugar 5 grams, TransFat 0 grams

BUTTERNUT SQUASH, SAGE AND HAZELNUT RISOTTO



Butternut Squash, Sage and Hazelnut Risotto image

This recipe is a favorite of mine taken from the Williams-Sonoma website. Toasted blanched almonds may be used instead of the hazelnuts.

Provided by ElmerDog

Categories     Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

5 1/2 cups vegetable stock or 5 1/2 cups canned broth
2 tablespoons unsalted butter
1 large onion, chopped
1 butternut squash, peeled and cubed
5 teaspoons chopped fresh sage or 1 teaspoon dried sage
1 1/2 cups arborio rice or 1 1/2 cups medium grain rice
1/2 cup dry white wine
1/3 cup freshly grated parmesan cheese
4 tablespoons hazelnuts, peeled, toasted and coarsely chopped
1 1/2 teaspoons fresh ground pepper
salt, to taste

Steps:

  • In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot.
  • In a medium, heavy saucepan over low heat, melt the butter and sauté the onion, stirring frequently, until it is soft and light brown, about 10 minutes. Add the squash and 4 teaspoons of the fresh sage or all the dried sage and sauté, stirring frequently for 2 minutes. Cover and cook until the squash is almost tender, about 6 minutes.
  • Uncover the pan with the squash, add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes. Add 3/4 cup of the broth, adjust the heat to simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid 1/2 cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 10 minutes more.
  • Add the Parmesan cheese, 3 Tbs. of the nuts, the pepper and salt. Stir to mix well.
  • To serve, spoon the risotto into a serving bowl or onto plates. Garnish with the remaining 1 Tbs. fresh sage, if using, and the remaining 1 Tbs. nuts.

Nutrition Facts : Calories 465.2, Fat 12, SaturatedFat 4.5, Cholesterol 21.7, Sodium 410.2, Carbohydrate 74.2, Fiber 6.5, Sugar 9.2, Protein 14.1

BUTTERNUT SQUASH, SAGE AND MOZZARELLA GRATIN



Butternut Squash, Sage and Mozzarella Gratin image

Sage is perfect with squash and cheese. If you can't find butternut, you can substitute acorn or Hubbard.

Provided by sugarpea

Categories     Cheese

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 1/2 lbs butternut squash
1 1/2 tablespoons butter, divided
1/2 cup shredded mozzarella cheese
1 medium onion, diced
3/4 cup dry breadcrumbs
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 teaspoon dried sage

Steps:

  • Peel the squash,cut into pieces and steam or boil until tender; mash with 1/2 T butter, there should be about 1 1/2 cups squash.
  • Spread squash evenly into a small oiled casserole; sprinkle with cheese.
  • Saute the onions in the remaining 1 T of butter until translucent; add bread crumbs, salt, pepper and sage and stir to combine.
  • Sprinkle the bread crumb mixture over the cheese; bake at 325° for 25-30 minutes.

BUTTERNUT, SAGE & HAZELNUT QUICHE



Butternut, sage & hazelnut quiche image

Hosting a veggie dinner party? Try our autumnal quiche with butternut squash, plus sage and hazelnut for a festive flavour - ideal for a meat-free Christmas

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Main course, Vegetable

Time 2h50m

Number Of Ingredients 15

250g plain flour, plus extra for dusting
50g roasted and chopped hazelnuts, plus 2 tbsp
150g cold unsalted butter, diced
1 egg yolk
3-4 tbsp cold water
50g unsalted butter
small pack sage, leaves picked
1 tbsp oil
1 small butternut squash, peeled and cut into chunks
1 tsp chilli flakes
300ml double cream
300ml whole milk
4 eggs, plus 1 egg yolk
good grating nutmeg
100g vegetarian feta, crumbled

Steps:

  • To make the pastry, put the flour, 50g hazelnuts and ½ tsp salt into a food processor. Give it a quick pulse to disperse the nuts through the flour, then add the butter and blitz until the mixture resembles rough breadcrumbs. Add the egg and 3 tbsp ice-cold water, and blitz again until the pastry is just coming together - if the pastry feels dry, add a tbsp more water and pulse again. Flatten into a disc, wrap in cling film and chill in the fridge for 30 mins until firm.
  • Heat oven to 200C/180C fan/gas 6. Melt the butter in a frying pan. Once foaming, add the sage leaves and fry for a min or so until crisp. Transfer to a plate with a slotted spoon and set aside. Mix the oil with the butter in the pan. Put the squash chunks in a roasting tin, sprinkle over the chilli flakes and some seasoning, then pour over the butter mixture. Toss together so that all the pieces of squash are coated, then roast for 35 mins until tender but holding their shape. Set aside to cool.
  • Roll the pastry into a circle roughly 3mm thick on a floured surface, then use it to line a deep 25cm tart tin. Prick the base all over with a fork, then return to the fridge for 20 mins to firm up, or chill it in the freezer for a few minutes.
  • Meanwhile, chop three-quarters of the sage leaves. Whisk the cream with the milk and eggs in a bowl until combined, add a good grating of nutmeg, season well, then stir through the feta, cooled squash and chopped sage.
  • Line the pastry with baking parchment, fill with baking beans or dried rice and bake for 15 mins until the sides of the pastry are holding their shape. Remove the paper and beans and bake for 10 mins more until the pastry is lightly golden. Reduce the oven to 160C/140C fan/gas 3.
  • Pour the quiche filling into the pastry case, then scatter over the rest of the hazelnuts and sage leaves. Return to the oven for 40-50 mins or until the filling is just set. Cool to room temperature before serving.

Nutrition Facts : Calories 705 calories, Fat 57 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium

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