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Butternut Squash Risotto Style
Jon Davies
Print Recipe
Course
Side Dish
Ingredients
3
Cups
¼” diced butternut squash
4
Tablespoon
butter
4
Cups
chicken stock
½
Cup
cream
¼
Cup
chiffonaded fresh sage
Salt and pepper to taste
¼
Cup
shredded Locatelli cheese
Instructions
Melt butter in pan. Over medium-high heat, add squash. Sauté until lightly brown.
Incorporate stock a little at a time until stock is absorbed. Continue until squash is al dente.
Add sage. Stir and add cream. Reduce.
Add cheese, salt and pepper. Cook until thick but squash still retains it shape.
Serve with roasted pork, lamb or veal enjoy.