Roasted Butternut Squash & Apples with Risotto

Roasted butternut squash with apples served with creamy risotto.  A perfect fall dinner to wow your guests.

Either I live a sheltered life or I’m not adventurous. Well, actually it’s both. I’m not very adventurous. I want to be. I’m just not.

I do have this very real desire to go ziplining. But that’s probably the extent of my adventure for now.

But anyway, I have to admit that up until a few weeks ago I never had risotto. Can you believe that?

Now, I know I was sheltered. Because this stuff is good. Good stuff. I couldn’t believe I’ve lived all these years without. Makes me want to cry.

I don’t know if you’re in the same boat as me. But if you are, you really need to try risotto. It’s delicious.

Or hopefully you’re not one of the poor folks who has tried it and doesn’t like it. You poor soul. I feel so bad for you. Like my husband. Doesn’t like risotto. How is that even possible?

I’m hooked for life now. I thought it paired deliciously with roasted butternut squash and apples.

This dish rocks and it’s healthy too. Hope you give it a try!

Much love,

Melanie

Butternut Squash & Apples with Risotto

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Servings 4 -6

Ingredients

  

Roasted Squash and Apples

• 4 cups butternut squash cubed
• 3 cups apples cubed
• 2 Tbsp canola oil
• 1 1/2 Tbsp honey
• 1 Tbsp orange juice
• orange zest
• kosher salt to taste
• freshly ground black pepper to taste

Risotto

• 1 1/4 cups Arborio rice
• 4-5 cups chicken broth
• 2 Tbsp butter
• 1 Tbsp olive oil
• 1 small onion finely diced
• salt to taste
• pepper to taste

Instructions

 

Roasted Squash and Apples:

• Preheat oven to 375.
• Place apples and squash in a large bowl. Toss together with oil, honey, orange juice, orange zest, salt and pepper.
• Place on a lightly oiled sheet pan.
• Roast for 20-25 minutes.

Risotto:

• Heat chicken broth in saucepan. Keep it hot.
• In a large heavy bottomed pan heat butter and oil. Cook onion in butter/oil mixture until onions are softened and translucent. Add rice. Toss to coat. Add white wine carefully.
• Stir continuously adding broth as needed. **One of the keys to successful risotto is to keep stirring and adding broth to keep it from drying out.**
• Simmer for a total of about 18 minutes or until rice is al dente.
• Serve warm with roasted squash and apples.