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Butternut Squash & Spinach Risotto
with Fried Sage & Walnuts
40 MIN
+$0.95/serving
2 Servings
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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NutritionPER SERVING
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Calories980 Cals (est.)
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fresh
ingredients
Title
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3 oz Diced Pancetta
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1 cup Carnaroli Rice
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½ lb Diced Butternut Squash
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2 cloves Garlic
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3 oz Baby Spinach
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1 bunch Sage
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1 Shallot
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1 Tbsp Verjus Blanc
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¼ cup Roasted Walnuts
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1 oz Salted Butter
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¼ cup Grated Parmesan Cheese
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2 Tbsps Mascarpone Cheese
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1 oz Balsamic-Marinated Cipolline Onions
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1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
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.
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.
5
Cook the pancetta
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
6
Fry the sage & serve your dish
Meanwhile, in the pan of reserved fond, 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, cooked pancetta, chopped onions, fried sage and walnuts, and parmesan. Enjoy!
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.
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.
5
Cook the pancetta
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
6
Fry the sage & serve your dish
Meanwhile, in the pan of reserved fond, 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, cooked pancetta, chopped onions, fried sage and walnuts, and parmesan. Enjoy!
Tips from Home Chefs