Here’s an easy yet flavorful recipe for all the not-so-low-carb eaters out there. It was time for me to try something new, something cozy and simple to put in my grandmother’s cups…that makes it even more special. You’ll love the flavor of red kuri squash in this risotto but if you’re unable to source one, butternut squash makes a great alternative. While in Cincinnati for the Saveur Blog Awards last month I ventured off on my own and found Colonel De Spices at Findlay Market, this roasted kuri squash risotto contains their “Simon & Garfunkle” herb blend. Guess what’s in it? Parsley, sage, rosemary and thyme! I sprinkled some in my roasted kuri squash risotto for extra flavor and their spices are so fresh I highly recommend checking them out online. I’m not affiliated with them but love sharing great products!

The white wine in this recipe is completely optional and can be replace with more stock. If you don’t like the taste of goats cheese then mascarpone is a perfect replacement. As always, if you decide to make this recipe please let me know how it goes on Instagram @thedaleyplate #thedaleyplate. I love to share what you’re making!

Roasted Kuri Squash Risotto
Cook Time: 35-40 minutes | Serves: 4

Ingredients:

1 medium red kuri squash, cubed and roasted with a bit of olive oil, thyme and salt until tender (You can make this a day before, the recipe needs about 2 cups)
1 tablespoon olive oil
3-4 slices proscuitto
6-8 fresh sage leaves
1/2 yellow onion, finely diced
2 large cloves garlic, finely minced
1/4 teaspoon each fresh or dry parsley, sage, rosemary, thyme. Fresh will give you a better flavor.
1 cup Arborio rice
1/4 cup dry white wine
3 1/2 cups stock of your choice (I prefer homemade chicken stock)
1/4 cup finely grated parmesan cheese
2 tablespoons fresh goats cheese or mascarpone cheese
salt and pepper to taste

Method:

Heat olive oil in a saucepan over medium-high heat. Add proscuitto and sage, cook unti crisp and remove with a slotted spoon, placing on a paper towel lined plate until ready to serve.

To the same saucepan now containing the flavored olive oil, add onion and cook for 2 minutes until translucent. Add garlic, herbs and rice then stir for about 5 minutes until rice is coated with olive oil and onions start to get just a bit of color. You do not want the onions to brown too much so if need be, lower your heat to medium.

Add wine, stir and cook until wine is evaporated then add squash and 1 cup of the chicken stock. Stir slowly while cooking until the rice has absorbed all of the liquid. Repeat this process until rice is cooked (15 minutes for me), then stir in parmesan cheese and goats cheese. Season to taste, serve with crispy proscuitto and sage.