Fall is here. Baked Squash Risotto with Onion and Bacon in Parmigiano

By on October 25, 2017

Squash Risotto Bake with Bacon and Onion

Serves 6
1-2 butternut squash, cut in half, seeds discarded
¼ cup olive oil, divided
sea salt and freshly ground black pepper to taste
1-1/2 cups Arborio rice
4 cups chicken broth
2 tablespoons unsalted butter
10 slices bacon, chopped
1 yellow onion, peeled and chopped
1 cup grated Parmigiano-Reggiano
2 Tbsp. chopped fresh sage, plus 3 or 4 sprigs for garnish

Arrange racks in the center and lower third of the oven, and preheat to 375°. Generously butter a shallow 2-quart baking dish or saucepot and have 2 rimmed baking sheets ready.

Place the squash on one of the baking sheets, and toss with 2 tablespoons of the olive oil. Season with 1/2 teaspoon salt and several grinds of pepper. Bake on lower rack until tender, about 45 minutes.

Spread the rice in a prepared baking dish or saucepot and placeon the other baking sheet. Add chicken broth and butter. Cover tightly with foil or a tight-fitting lid.

Place the baking sheet with the rice on the middle oven rack and cover and cook the rice until all the liquid has been absorbed, about 40 minutes.

While the rice and squash are in the oven, heat the remaining 1 tablespoon of olive oil in a frying pan over medium-high heat, and sauté the bacon, until crisp, about 2 minutes. Stir in onion and cook until golden.

When done, remove the squash and the risotto from the oven. Carefully remove the lid from the rice and stir in 1/2 cup of the Parmesan cheese and the chopped sage. Scrape squash into a bowl and mash it, then fold into the rice along with bacon and onion.

Garnish the center of the risotto with the sage sprigs and sprinkle with more cheese.
Serve hot.





About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

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