Fall comfort food at its finest, showcasing the best of our region’s winter squash. Creamy, soul-warming, and full of cozy autumn flavour, this dish makes an elegant weeknight meal or a worthy addition to your holiday spread.
ingredients
1 butternut squash, cut into cubes
2 Tbsp olive oil
1 tsp kosher salt
4 cups vegetable broth
1 shallot, minced
2 garlic cloves, finely chopped
1 tsp chopped fresh thyme
1½ cups Arborio rice
½ cup dry white wine
½ cup grated Parmesan cheese
¼ cup chopped fresh flat-leaf parsley
¼ tsp nutmeg
Fresh ground black pepper
1 cup crumbled goat cheese
½ cup dried cranberries
method
- Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss your squash cubes with olive oil + salt and place evenly on the baking sheet. Roast 30 to 35 minutes or until golden brown around the edges.
- Add broth and 1 cup of roasted squash to a blender, blend on high until smooth. Add the mixture to a medium saucepan, bring to a simmer and reduce the heat to low. Cover and keep warm.
- In a large skillet, heat the oil over medium heat. Add shallot + salt and cook until softened, 2 to 3 minutes.
- Add the garlic, thyme, and rice. Stir and let cook for about 1 minute then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
- Add the broth mixture, ¾ cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Continue cooking until the rice is done, but has a bite to it, it should be creamy in texture and will take about 20-25 minutes.
- Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper.
- Plate alongside the remaining roasted squash. Top with parsley, goat cheese and dried cranberries. Serve immediately.
