- Preheat oven to 425ºF.
- Halve and remove seeds from delicata squash. Dice squash into ¾ inch pieces; toss with 1-2 Tbsp olive oil and season with 1 tsp salt. Roast squash 20-25 minutes on a sheet pan until tender and browned.
- While the squash is roasting, put a saucepan over medium heat. Add risotto starter and break apart with a wooden spoon. Add ½ cup white wine (or water) and bring to a simmer. Cook until the liquid is almost all absorbed, then add 1 – 2 cups of roasted butternut squash soup; continuing to cook, stirring occasionally until the liquid is absorbed and the rice is tender, about 5-10 minutes.
- Turn heat off and stir in the garlic parmesan butter. Fold in half of the roasted delicata squash. Taste and adjust seasoning with salt and pepper.
- Transfer to a serving dish and top with shaved parmesan cheese, remaining roasted delicata, and toasted pepitas. Serve and enjoy!
Chef’s Tip: If you like your risotto more al dente start with 1 cup of butternut squash soup and add more according to your taste.
PDF Recipe Here -> Thanksgiving Sage & Squash Risotto
