Butternut Squash & Spinach Risotto with Fried Sage & Walnuts
Thanksgiving

Butternut Squash & Spinach Risotto

with Fried Sage & Walnuts

40 MIN
2 Servings
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    From the Test Kitchen

    This year, we’re bringing more options than ever before to Thanksgiving with delicious dishes curated for smaller gatherings. Here, our rich, comforting risotto—mixed with sweet, roasted butternut squash, spinach, and creamy mascarpone—is topped with aromatic fried sage and crunchy walnuts, gently sautéed in red pepper flakes for a welcome kick of heat.
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    • Nutrition
      PER SERVING
    • Calories
      840 Cals (est.)
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    ingredients
    Butternut Squash & Spinach Risotto with Fried Sage & Walnuts
    Title
    • 1 cup Carnaroli Rice
    • ½ lb Diced Butternut Squash
    • 2 cloves Garlic
    • 3 oz Baby Spinach
    • 1 bunch Sage
    • 1 Shallot
    • 1 Tbsp Verjus Blanc
    • ¼ cup Roasted Walnuts
    • 1 oz Salted Butter
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Mascarpone Cheese
    • 1 oz Balsamic-Marinated Cipolline Onions
    • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and small dice the shallot. Pick the sage leaves off the stems. Roughly chop the walnuts. Roughly chop the onions.

    Roast the squash
    2 Roast the squash

    Line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the quatre épices to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Start the risotto
    3 Start the risotto

    Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and diced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.

    Finish the risotto
    4 Finish the risotto

    Add 3 ½ cups of water (carefully, as the liquid may splatter) to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the mascarpone, butter, verjus, and spinach. Stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

    Fry the sage & serve your dish
    5 Fry the sage & serve your dish

    Meanwhile, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sage leaves, chopped walnuts, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and crispy. Turn off the heat. Serve the finished risotto topped with the roasted squash, chopped onions, fried sage and walnuts, and parmesan. Enjoy!

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    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and small dice the shallot. Pick the sage leaves off the stems. Roughly chop the walnuts. Roughly chop the onions.

    2 Roast the squash

    Line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the quatre épices to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the squash
    Start the risotto
    3 Start the risotto

    Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and diced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.

    4 Finish the risotto

    Add 3 ½ cups of water (carefully, as the liquid may splatter) to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the mascarpone, butter, verjus, and spinach. Stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

    Finish the risotto
    Fry the sage & serve your dish
    5 Fry the sage & serve your dish

    Meanwhile, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sage leaves, chopped walnuts, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and crispy. Turn off the heat. Serve the finished risotto topped with the roasted squash, chopped onions, fried sage and walnuts, and parmesan. Enjoy!

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