Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

roasted butternut squash risotto

When you have leftover roasted butternut squash on hand (or if you plan ahead and make a little extra), then this is a great way to eat it. It’s a hearty fall dish that’s warm and comforting on a cool night. I like to serve it topped with roasted shallots and Brussels sprouts but it’s just as good served as its own or topped with some Parmigiana-Reggiano.

1 cup diced butternut squash
3 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
1/4 cup Arborio rice
2 tablespoons dry white wine
1 1/2-2 cups hot low-sodium vegetable stock
1/2 shallot, thinly sliced
2-3 Brussels sprouts, ends trimmed and outer leaves removed, thinly sliced

1. Preheat oven to 425°F. Place squash on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Gently toss to coat. Roast for 35-40 minutes, until softened and just lightly browned. Set aside to cool slightly.
2. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add rice and slightly toast for about 1 minute. Add wine and cook until evaporated. Add hot stock, a 1/2 cup at a time, stirring constantly. Continue adding stock, until rice is tender, 20-25 minutes.
3. Transfer squash to a small food processor (or blender) and purée until smooth (add some stock if mixture is too thick). Stir into risotto and allow to warm through.
4. Meanwhile, heat remaining 1 tablespoon olive oil in a medium sauté pan over medium heat. Add shallots and Brussels sprouts and cook until lightly browned and caramelized.
5. Transfer risotto to a serving bowl and top with shallots and Brussels sprouts. Serve warm.

Serves 1.


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