Mushroom & Sage, Maple Roasted Butternut Squash Risotto

Mushroom and Sage Maple Roasted Butternut Squash Risotto is the ultimate taste of autumn in a bowl. Creamy arborio rice is slowly simmered to a velvety texture, then layered with the earthy richness of mushrooms and the fragrant herbaceous notes of fresh sage. Roasted butternut squash, kissed with maple for a hint of sweetness and caramelization, adds warmth and depth to every bite. Finished with a drizzle of extra virgin olive oil or a sprinkle of Parmesan, this comforting dish balances savory, sweet, and nutty flavors—perfect for cozy fall dinners or elegant seasonal gatherings.

Mushroom & Sage Olive Oil
Maple Balsamic Vinegar
Pumpkin Pie Spice

Ingredients

1½ pounds butternut squash, peeled and cubed (about 4 cups)
3 tablespoons Mushroom & Sage Olive Oil, divided
2 tablespoons Maple Balsamic Vinegar
1 tablespoon regular EVOO (if cooking the prosciutto)
½ teaspoon Pumpkin Pie Spice, divided
5 cups vegetable or chicken broth
4 ounces prosciutto, torn into strips (optional)
¾ cup shallots, chopped
½ cup Porcini Mushrooms, finely sliced
1 tablespoon garlic, minced
1½ cups arborio rice
½ cup dry white wine
1 tablespoon fresh thyme leaves
Fresh chopped Sage (optional if you want more sage flavor)
½ cup Parmesan cheese, freshly grated
Kosher salt and pepper

Instructions

1. Preheat oven to 400°F.
   On a rimmed baking sheet, combine squash, 2 tablespoons Mushroom & Sage Olive Oil, Maple Balsamic Vinegar, and ¼ teaspoon Pumpkin Pie Spice Blend. Season with salt and pepper.
2. Bake in preheated oven for 20 minutes, stirring halfway through, until squash is fork
   tender but not mushy. Tent with foil to keep warm.
3. As the squash bakes, start the risotto by bringing broth to a low simmer in a medium saucepan. Keep warm until risotto is done.
4. Heat 1 tablespoon of regular unflavored EVOO in a 5-quart, high-rimmed saucepan or heavy large pot over medium-high heat. Add the prosciutto and cook until crisp, for about 5 minutes. Transfer to a plate and tent with foil to keep warm.
5. Add the remaining 1 tablespoon of the Mushroom & Sage Olive Oil to the pan and add shallots and chopped mushrooms to the pan and sauté until tender, about 3 minutes, stirring frequently. Stir in garlic and cook for 1 minute.
6. Add rice and stir for 1 minute. Stir in wine and deglaze bottom of the pan, and cook a couple minutes until wine is absorbed, stirring occasionally.
7. Add ¾ cup of warm broth and simmer until most of the liquid is absorbed, stirring often, about 2 minutes. Continue to add ¾ cup of broth at a time, allowing most of it to be absorbed after each addition, stirring often, about 20 minutes in total. Rice will become tender and creamy.
8. Lower heat to medium-low, stir in squash, prosciutto, sage and thyme into rice. Cook for 2 minutes to combine flavors.
9. Remove from heat, stir in remaining ¼ teaspoon Pumpkin Pie Spice and parmesan
   cheese.
   

Season to taste with salt and pepper. Serve hot. Enjoy!