Brown Butter Sage Butternut Squash Risotto with Sausage and Roasted Squash
Serves 8 Prep Time: 20 minutes Cook time 50 minutes
3 Tbsp Roasted Shallot Oil, divided
1 tsp Smokey Bacon Sea Salt
2 Cups Butternut Squash chopped
1 Cup white wine
4-5 cups vegetable stock
1lb Ground sausage
sage leaves to finish
parmesan to finish
Preheat the oven to 400 degrees. Toss butternut squash with 1 Tbsp olive oil and sea salt. Roast until tender, about 40 minutes.
Meanwhile in a large wide skillet heat remaining 2 Tbsp of olive oil over medium heat. Add sausage and brown. Once brown, add 2 cups of rice and stir until well coated. Follow risotto package directions to cook.
Top with roasted butternut squash, parmesan and sage. Serve immediately and enjoy!