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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

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!


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