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.
QUICK + EASY ENTERTAINING TIPS

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.

PRINT

click here for my must have list of equipment
ARCHIVES
CATEGORIES
HOW TO VIDEOS | click here
IACP | International Association of Culinary Professionals Member
SEMAP - Local Food • Sustainable Farming
The Culinary Guild of New England
were to find us

RECIPES FEATURED ON:
www.escapetoshape.com
www.endlesssimmer.com
www.localinseason.com

ARTICLES:
Boston Globe Sunday Magazine

Edible South Shore, an Edible Communities Publication

PRESS:
South Coast Today

WINNING RECIPE:
Global Burger Contest Winner at the MET Bar and Grill:
the Dublin Burger

AWARDS:
Gourmet Recipes for One was recently named as one of the best consumer epicurean websites on Folio:’s list of 2010 Eddie and Ozzie Awards.