This was an incredibly easy weeknight dinner after a week of long and involved meals. You can also potentially use up holiday leftovers, since I pre-roasted the squash the day before and added the mashed squash right at the end. It still has all the holiday flavors, but it’s great all winter long.
Butternut Squash Risotto
1/2 butternut squash
2 cups arborio rice
zest and juice of 1 orange
3 tablespoons fresh thyme
1/2 cup white wine
2 cups chicken stock, homemade or store-bought, warmed in the microwave or on the stove (you could substitute vegetable stock to make it vegetarian)
4 tablespoons extra virgin olive oil
1 garlic clove, minced
1 shallot, minced
1 cup grated parmesan
Roast the squash in the oven at 350 degrees for 45 minutes on a baking sheet with some of the olive oil brushed over it. It will become soft and you can scoop out the flesh. Mash up the squash well.
Meanwhile, saute the shallot and garlic in the remaining olive oil. Once they have softened, add the rice and allow to toast for a minute until they start to look a little translucent. Add the white wine and allow to cook down. Add the thyme and a little chicken stock. Continue to add stock slowly as it cooks away. It should have enough liquid to just cover, about the consistency of oatmeal.
When the rice is almost al dente, add the orange juice and zest along with the mashed squash. Stir to combine and allow to cook together for the last few minutes. Off the heat, stir in the parmesan and a drizzle of extra virgin olive oil and serve.