Chef Matthew Stowe’s Roasted Butternut Squash Risotto Recipe
See Chef Matthew Stowe on Global TV as he demonstrates his famous Roasted Butternut Squash Risotto… and find the recipe below. Enjoy!
Roasted Butternut Squash Risotto
Forest mushrooms, caramelized squash, candied pumpkin seeds
¾ cup pumpkin seeds
3 Tablespoons maple syrup
½ teaspoon salt
Butternut Squash puree
1 medium sized butternut squash, cut in half and seeds removed
¼ cup butter, melted
3 Tablespoons maple syrup
½ teaspoon cinnamon
1 teaspoon kosher salt
3 Tablespoons butter
2 cups assorted mushrooms
3 Tablespoons minced shallots
½ teaspoon chopped thyme
1 Tablespoon butter
4 Tablespoons olive oil
½ cup white onion, finely minced
1 cup of Arborio or Carnaroli rice
6 cups of unseasoned chicken stock or vegetable stock
1 ¼ cup squash puree
½ cup mascarpone cheese
½ cup finely grated Parmigiano Reggiano
1 teaspoon kosher salt if necessary
1.5 Cups sautéed squash pieces
12-16 pieces of chervil (optional)
- Risotto is one of my favorite dishes to cook in the wintertime. The key is toasting the rice long enough so you can create the individual grains of rice to achieve the proper texture in the end
- In this version the depth of flavor comes from the squash puree. The balance of the sweet roasted squash with the creamy mascarpone cheese and salty Parmigiano Reggiano
- make this dish an instant winter classic. Perfect for those cold days when you crave something
For the pumpkin seeds:
- Pre heat oven to 275 degrees. Combine all ingredients in a bowl and toss well. Place mixture on a parchment lined baking sheet in a thin layer. Bake for 45 minutes until syrup has reduced and nuts are glazed. Remove from oven and set aside
For the squash puree:
- Preheat oven to 375 degrees. Place squash cut side up on a parchment lined baking sheet.
- Brush each piece with melted butter and maple syrup. Sprinkle salt and cinnamon over each
- Bake for 1 hour until browned and very soft. Remove from oven. Using a spoon, scoop
- out flesh and place in a blender. Discard skins. Puree squash for 1-2 minutes until smooth. Set
- puree aside. You only need 1 cup of puree for this recipe, any remaining puree can be frozen
- for another use.
For the mushrooms:
Heat a frying pan over medium high heat. Add oil and mushrooms and Sautee for 3 minutes, add shallots, butter and thyme and continue to cook for 2-3 minutes until shallots have softened and mushrooms are browned. Set aside.
For the Risotto:
In a medium saucepan, bring stock to a simmer; reduce heat and keep warm. In a 10” heavy bottomed sauté pan or wide sauce pot, heat 4 tablespoons of olive oil over medium-high heat. Add onion and cook for 4-5 minutes until softened. Add rice and cook, stirring, until rice is translucent at edges about 2-3 minutes.
- 1/2 a cup of white wine added after the rice has toasted in the olive oil. Cook the wine until it has fully evaporated before you add the stock., about 3-4 minutes. With a ladle, add about 1 cup of stock to the pan. Cook, stirring constantly, until broth is absorbed, 3-4 minutes. Repeat, gradually adding stock by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of the stock), this will take 20 to 25 minutes.
- Remove from heat and add the squash puree, mascarpone cheese and Parmigiano Reggiano.
- Stir until well combined. You may need a half cup of hot stock to achieve the desired
Place risotto into a warmed serving dish. Top with sautéed mushrooms, pumpkin seeds, squash pieces and chervil.
Serves 4 people.