BC Roasted Squash Risotto

Built for late November, this risotto highlights sweet BC squash and simple pantry staples. The optional toasted nut or seed topping adds crunch and warmth. You can swap butternut for other BC squash like kabocha or acorn. Both roast well and hold their shape. Kabocha is richer and slightly nutty, while acorn is milder and softly sweet.

• 1 medium BC butternut squash (about 1.25 kg), peeled, seeded and cut into 2.5 cm cubes
• 2 tbsp olive oil, divided
• Salt and freshly ground pepper
• 250 mL arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 125 mL dry white wine (optional)
• 1 L vegetable or chicken broth, warmed
• 125 mL grated Parmesan (plus extra for serving)
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh sage
• Zest of 1 orange
• Roasted pepitas or toasted walnuts, for topping (optional)

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Heat the oven to 200 °C (400 °F). Toss the squash with 1 tbsp olive oil, salt and pepper. Roast 20 to 25 minutes until tender and caramelized.

Warm the remaining olive oil in a large saucepan over medium heat. Cook the onion until soft, about 3 to 4 minutes. Add garlic and cook another 30 seconds.

Stir in the arborio rice. Add the wine if using and let it absorb.

Add the warm broth a ladleful at a time, stirring often. When the liquid is nearly absorbed, add more. Continue 18 to 20 minutes until creamy with a slight bite.

Take the pot off the heat. Fold in the roasted squash, butter, Parmesan, sage and orange zest.

Adjust the seasoning.

Serve topped with roasted pepitas or toasted walnuts.

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