Kilcannon Recipe from the Garden

As the leaves begin to fall and the crisp Autumn air starts floating in, there really is no better way to celebrate the season than with a warm, comforting dinner. This November, we’re excited to share with you our Butternut Squash & Sage Risotto recipe, a perfect combination of creamy rice, sweet butternut squash, and aromatic sage. It’s a dish that not only celebrates the flavours of the season but also brings the warmth and heartiness that make Autumn dinners so special.

 

The Perfect Comfort Food for Autumn

At Kilcannon Restaurant, we always aim to showcase the best of what’s in season, and butternut squash is one of our favourite Autumn ingredients. Its natural sweetness pairs beautifully with the savoury, earthy notes of fresh sage, making this risotto a meal that’s both satisfying and incredibly delicious. Whether you’re cooking for family, friends, or enjoying a quiet evening at home, this Butternut Squash & Sage Risotto recipe really is hard to beat!

Butternut Squash & Sage Risotto Ingredients:

1 small butternut squash, peeled and cubed
1 ½ cups of rice
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken stock
½ cup dry white wine (optional)
½ cup grated Parmesan cheese
2 tbsp olive oil
2 tbsp butter
1 handful fresh sage leaves, chopped
Salt & pepper, to taste

 

Butternut Squash & Sage Risotto Method:

1. Firstly, start by preheating your oven to 200°C. Throw in the cubed butternut squash in a little olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 20-25 minutes until the squash is golden and tender. Roasting the squash brings out its natural sweetness and creates a lovely caramelized flavour.

2. While the squash roasts, heat 1 tablespoon of olive oil and 1 of butter in a large pan over medium heat. Add the finely chopped onion and cook until softened, it should be about 5 minutes. Then, add garlic and cook for an additional 1-2 minutes.

3. Stir in the rice, making sure the grains are coated with oil and butter. Let it cook for a couple of minutes, allowing it to absorb all the flavours. If you’re using wine, pour it in now.

4. Begin adding the warm stock, stirring constantly. Allow each addition to be absorbed by the rice before adding more. This gradual process, which takes about 20-25 minutes, will result in a creamy, velvety risotto. Keep tasting along the way to ensure the rice is tender.

5. Once the rice is cooked to perfection, gently fold in the roasted butternut squash and chopped fresh sage. If desired, set aside a few pieces of squash for garnish. The sage adds an earthy fragrance to the dish, which enhances the natural flavours of the squash.

6. Turn off the heat and stir in the remaining butter and the grated Parmesan cheese. This step will create a rich, creamy finish that binds all your ingredients together. Season with salt and pepper to taste.

7. Plate the risotto and garnish with the reserved squash pieces and a few extra sage leaves for a beautiful presentation. Serve immediately while it’s warm and creamy.

 

Why This Recipe Works for November:

Firstly, Butternut squash is in season throughout the Autumn, which makes it the perfect ingredient for your November meals. Not only does it bring a natural sweetness to balance the savoury elements of the dish, but it also provides a hearty texture that complements the creamy risotto. Secondly, The fresh sage adds a touch of earthiness, bringing the flavours of Autumn to life.

This dish is not only comforting but also visually stunning with its vibrant orange squash and green sage. It’s the ideal meal to cosy up with on a chilly November evening, and it’s perfect for any occasion, whether it’s a weeknight dinner or a special gathering.

Benefits of Butternut Squash & Sage Risotto

1. Rich in Nutrients: Butternut squash is packed with Vitamin A for eye health, Vitamin C for immunity, and potassium for heart health. Sage adds antioxidants and anti-inflammatory properties.
2. High in Fibre: Butternut squash provides fibre, supporting digestion and helping you feel full longer, which is great for weight management.
3. Heart Health: The combination of squash, sage, olive oil, and butter provides healthy fats that support cardiovascular health.
4. Energy Boosting: Arborio rice offers a steady release of carbohydrates, providing long-lasting energy.
5. Immune Support: The Vitamins A and C in squash boost immunity, while sage offers antimicrobial benefits.
6. Bone Health: Squash’s magnesium, potassium, and calcium help maintain strong bones and muscles.
7. Antioxidant-Rich: Both squash and sage fight oxidative stress, reducing the risk of chronic diseases.

This creamy, satisfying dish is a nutritious choice for cosy fall meals, offering both comfort and health benefits!

Final Thoughts

Autumn is a time to embrace the flavours of the season, and this Butternut Squash & Sage Risotto does just that. It’s the kind of dish that wraps you in warmth and comfort, filling your home with delicious aromas. From the earthy sage to the sweet, roasted squash, every bite reminds us of what makes fall so special.

 

We hope you’ll give this recipe a try and enjoy the tastes of November with us at Kilcannon Restaurant. Make sure to follow us on our Facebook and Instagram, let us know how you got on with your recipe and share your delicious photos with us!! Make sure to check out our other recipes on our blog.

 

Happy cooking, and enjoy the season!

 

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