A Taste of Vermont’s Harvest: Creamy Butternut Squash Risotto Delight

Vermont is known for its picturesque landscapes, beautiful fall foliage, and hearty, comforting foods. As the cool breeze sweeps through the Green Mountain State, there's no better way to warm up than with a bowl of creamy butternut squash risotto. This dish is a perfect marriage of fall's favorite flavors with a velvety texture that just melts in your mouth. Vermont’s love for fresh, local produce shines in every bite of this comforting dish, making it a favorite for family dinners or intimate fall gatherings.

Photo byNick Davies

The Vermont Essence of Fall Comfort Butternut squash is a staple in Vermont’s fall harvest, and when paired with creamy Arborio rice, the result is a rich and satisfying risotto that warms both the heart and soul. Each spoonful is loaded with the sweet, nutty flavor of roasted squash, balanced by the creaminess of Parmesan and a hint of sage. It’s not just food; it's an experience that brings Vermont’s farm-to-table tradition right into your kitchen.

Imagine gathering around the table as the golden hues of the leaves reflect through the windows, indulging in the cozy, creamy goodness of this risotto. It’s simple yet elegant, making it the perfect dish to highlight the beauty and bounty of Vermont’s fall season.

Recipe: Vermont’s Creamy Butternut Squash Risotto

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 ½ cups Arborio rice
• 4 cups vegetable broth
• 1 cup water
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• ½ cup dry white wine (optional)
• 1 cup Parmesan cheese, grated
• 2 tbsp unsalted butter
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• ¼ tsp nutmeg

Instructions:

1. Roast the Squash: Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned. Set aside.
2. Prepare the Risotto Base: In a large pan, heat some olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute.
3. Cook the Rice: Add the Arborio rice to the pan and stir for about 2 minutes until the rice is lightly toasted. If using, pour in the white wine and let it simmer until it's mostly absorbed.
4. Add Broth Gradually: Begin adding the vegetable broth and water, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding more. This process should take around 20-25 minutes. The rice should be creamy but still have a slight bite to it.
5. Incorporate the Squash: Once the rice is cooked, stir in the roasted butternut squash, Parmesan cheese, butter, sage, and nutmeg. Mix well and season with salt and pepper to taste.
6. Serve Warm: Serve the risotto in bowls, garnished with extra Parmesan cheese and a sprinkle of fresh sage if desired.

Bringing Vermont’s Autumn to Your Table The beauty of Vermont’s Creamy Butternut Squash Risotto lies not just in its rich flavors but in the simplicity of the ingredients, many of which can be sourced from local farms. This dish showcases the heart of Vermont’s seasonal produce, creating a perfect blend of creamy textures and savory flavors that evoke the essence of fall. Whether you’re hosting a cozy dinner party or enjoying a quiet evening at home, this risotto is a reminder of the warmth and comfort that Vermont’s cuisine brings to every meal.

Sources:

Creamy Butternut Squash Risotto – A Couple Cooks

Butternut Squash Risotto Recipe - Love and Lemons