Sage Winter Squash Risotto

Instructions

1. Preheat the Oven

   2 min hands-on

   • Preheat the oven to 190°C (375°F).
   • Line a baking tray with parchment paper or lightly grease it.

2. Roast the Squash

   10 min hands-on32 min waiting

   • Peel and cut the squash into 2-inch pieces.
   • Spread on the baking tray and drizzle with a portion of olive oil.
   • Roast for 30-35 minutes until tender.
   • Set aside to cool slightly.

3. Prepare Flour Mixture

   1 min hands-on

   • Whisk whole wheat flour with a portion of water until smooth.

4. Infuse Olive Oil with Sage

   2 min hands-on

   • Heat olive oil in a frying pan over medium heat.
   • Add ground sage and cook for 1-2 minutes until fragrant.
   • Reserve a teaspoon of the sage mixture for garnish.

5. Sauté the Garlic

   2 min hands-on

   • Mince the garlic finely.
   • Reduce heat to low and add garlic to the sage oil.
   • Cook for 1-2 minutes until soft and aromatic.

6. Mash the Squash

   3 min hands-on

   • Add roasted squash to the pan with garlic and sage oil.
   • Mash until smooth and creamy.
   • Stir in water gradually to create a sauce-like texture.

7. Incorporate Flour Mixture

   2 min hands-on

   • Slowly add the flour mixture to the pan, stirring constantly.
   • Cook over low heat for 2-3 minutes until thickened.

8. Season and Adjust

   1 min hands-on

   • Taste and season with salt and pepper.
   • Adjust consistency with water if needed.

9. Plate and Garnish

   2 min hands-on

   • Divide risotto among plates.
   • Garnish with reserved sage and Parmesan cheese.
   • Serve immediately while warm.
   • Cooking tips:
   • Use high-quality olive oil for better flavor.
   • Blend squash for a smoother consistency if needed.
   • Adjust sage to taste; start small and add more if desired.
   • Toast flour for a nuttier flavor before mixing with water.