Roasted delicata squash risotto
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 delicata squash, cut in half, seeds removed, and then sliced into ½" thick "half moons"
  • 2 cups of arborio rice
  • 1 large white onion, finely chopped
  • 2-3 cloves of garlic, minced
  • 3 tbsp of olive oil
  • 3 tbsp of butter
  • 1 cup of dry white wine
  • 3½ cups of vegetable or chicken stock
  • 1 cup of pumpkin puree
  • 1 cup of shredded gruyere cheese
  • ½ cup of toasted walnuts
  • micro-greens and olive oil for garnish
  1. Preheat oven to 375 degrees. On a baking sheet lined with parchment paper add the sliced delicata squash. Drizzle with olive oil/sat/pepper. Roast for 30 minutes, Check squash, and flip/rotate as necessary. Continue roasting for an additional 15 minutes, or until the squash is golden brown and tender. Set aside.
  2. Meanwhile, prep the risotto.
  3. In a large dutch oven, add the olive oil, butter, and onions. Sweat the onions over medium/low heat for 3-5 minutes (don't let them brown).
  4. Add the garlic and arborio rice. Stir to ensure the rice is completely coated with the butter/olive oil. Allow rice to toast for 1-2 minutes.
  5. Add white wine. Stir. Wait 3-5 minutes for all of the wine to be absorbed.
  6. Then working in 1 cup increments, begin to add the stock (chicken or vegetable) allowing the rice to absorb all of the liquid before adding more.
  7. (you may need to add a little more/less than the 3½ cups of stock.....I like my risotto really creamy, so feel free to add a little more if it feels too al dente)
  8. Then add the cup of pumpkin puree, a generous amount of salt/pepper, and the shredded gruyere cheese.
  9. Stir to combine. Taste. Add more salt/pepper as necessary
  10. Top with risotto with the slices of roasted squash, toasted walnuts and finish with a few micro-greens and a drizzle of olive oil
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