2.Butternut Squash Risotto with Sage

A lovely fall dish perfectly paired with Knoll Pinot or Renegade Sauv Blanc

1 small butternut squash, peeled and cubed
Fresh sage, 20 leaves or more to taste, chopped
6 Tbl butter, divided
2 Tbl olive oil, divided
1 yellow onion, diced
1 cup Arborio rice
½ cup dry white wine
3 - 4 cups stock of your choice
½ cup grated Asiago or Parmesan
Salt and pepper

Preheat oven to 350°. Toss the cubed butternut squash with 1 Tbl olive oil, half of the chopped sage and salt and pepper to taste. Spread on a baking sheet and roast until tender, about 20 minutes. In a heavy-bottom pan, melt 3 Tbl of butter with 1 Tbl olive oil and sauté the onion until soft, about 5 minutes. Add the Arborio rice and continue to sauté until the rice is slightly opaque, about 5 more minutes. Add the wine and stir until it has been absorbed. Add a ladleful or two of stock and stir until it has been absorbed. Continue adding stock a ladleful at a time, and stirring until absorbed, until the rice is tender, about 30 minutes. While the rice is cooking, melt the remainder butter in a small pan with the remainder of the sage until the butter has browned. When the rice is tender, stir in the grated cheese and roasted butternut squash. Pour the browned butter over the top and serve with additional cheese sprinkled on top. Makes 4 side dishes or 2 main courses.

Husch Vineyards
Tasting Room: 4400 Hwy 128, Philo, CA 95466
Mail Address: PO Box 189, Talmage, CA 95481
Open Daily 10am to 5pm
1-800-554-8724
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