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How to Make Butternut Squash Risotto with Toasted Pumpkin Seeds - A Step-by-Step Guide

Butternut squash risotto with toasted pumpkin seeds is a comforting and flavorful dish that combines the rich and creamy texture of risotto with the nutty and sweet flavors of butternut squash. This delicious recipe is the perfect way to enjoy the hearty and warming flavors of fall, and it's a great option for a cozy and satisfying dinner on a chilly evening.

Risotto is a classic Italian dish that is known for its creamy texture and rich, savory flavor. It's made by slowly cooking Arb...

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Ingredients

  • 1 medium butternut squash
  • 1 medium tomatillo, husked and chopped
  • 1 small onion, roughly chopped
  • 3 cloves garlic
  • 2 dried pasilla chile peppers
  • ½ dried red chile pepper
  • ¾ cup beef broth
  • 10 cups chicken broth
  • 4 tablespoons canola oil
  • 1 tablespoon extra-virgin olive oil, or more as needed
  • 2 cups Arborio rice
  • ¼ cup grated Manchego cheese
  • ¼ cup Seeds, pumpkin and squash seed kernels, dried
  • 1 teaspoon smoked Spanish paprika
  • salt and ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 40 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Slice butternut squash in half; scoop out seeds and pulp in the lower center and discard. Place squash, cut-sides down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and let cool slightly, about 10 minutes.
  • Scoop squash flesh into a blender. Add tomatillo, onion, and garlic. De-stem and de-seed the dried chiles; add to the blender. Pour in 3/4 cup beef broth. Puree until fully integrated, 2 to 3 minutes. You can add a little more broth if the squash gets too dry, but don't flood it. It should be thickish. Set aside.
  • Pour chicken broth into a 2-quart pot and bring to a boil. Reduce heat to a simmer.
  • Heat canola and olive oil in a large, medium sided pan next to the hot broth over medium-high heat, 3 to 4 minutes. Set a ladle and a stirring spoon out next to the stove.
  • Add a ladleful of simmering chicken broth to the rice; stir constantly with the spoon, allowing it to simmer until broth has mostly evaporated. Continue adding ladlefuls of broth and stirring it in until most of the liquid has evaporated, adding the blended squash mixture after about 10 minutes of cooking. Continue cooking and stirring in broth until rice swells up slowly and is tender, yet firm to the bite, 20 to 30 minutes. Stir in Manchego cheese and 1/2 of the pumpkin seeds.
  • Pour into serving bowls and top with remaining pumpkin seeds and paprika; season with salt and pepper.

    • Nutrition

    423 cal.

    • Total Fat: 13g
    • Saturated Fat: 2g
    • Cholesterol: 10mg
    • Sodium: 1587mg
    • Total Carbohydrate: 69g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 9g
    • Vitamin C: 35mg
    • Calcium: 102mg
    • Iron: 3mg
    • Potassium: 671mg

    Categories

    Butternut squash recipes
    Risotto recipes
    Toasted recipes
    Pumpkin seed recipes