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Squash, Sausage, Sage Risotto

Squash, Sausage, Sage Risotto

Serves 6


1 2-lb. butternut squash

1 lbs hot Italian sausage, with out casing

1 tsp fresh sage, chopped

3 Tbsp. EV olive oil

4 Tbsp unsalted butter

2 cloves garlic, finely chopped

2 shallots, finely diced

1/4 cup white wine

2 cups Arborio rice

1 quart hot chicken stock

¼ cup parmesan cheese, freshly grated

Salt and pepper


Remove the top and bottom of the squash. Cut it around the middle and then pare away the skin from the larger half without losing too much of the flesh. Cut in half lengthwise, remove the seeds and cut the flesh into 2-inch dice. Repeat process with the other piece. Place on a large baking sheet, drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Mix well and cook in a preheated oven at 350°F for 15 minutes, until soft and slightly browned.


Add the remaining olive oil to a heavy-based sauté pan and brown the sausage. Add 2 Tbsp of butter, garlic and shallots and sauté gently for 5 minutes, until softened but not colored. Add the rice and stir well to coat the grains with the oil and butter. Add the wine to the pan for about 5 minutes or until the alcohol has evaporated. Add the hot stock a ladle-full at a time, stirring until each addition is absorbed into the rice. Keep rice covered with liquid at all times. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 23 minutes. Remove the squash from the oven; add to the risotto with the parmesan cheese, sage and remaining butter. Season to taste with salt and pepper and stir gently. Serve immediately.
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