Autumn Glory Apple & Butternut Squash Risotto

Get ready to indulge in a dish that's the perfect marriage of comfort and gourmet: roasted Autumn Glory® Apples and Butternut Squash Risotto with Sage Brown Butter. This recipe combines the naturally sweet caramel notes of roasted Autumn Glory apples and hearty butternut squash, all folded into a creamy risotto. Whether hosting a fall dinner or just looking to treat yourself, this dish delivers cozy vibes with a touch of elegance.

Ingredients

Roasted Autumn Glory® Apples & Butternut Squash

• 4-5 cups butternut squash, peeled and diced into ½-inch cubes
• 2 ½ cups Autumn Glory apples, peeled and diced into ½-inch cubes
• 2 tablespoons extra virgin olive oil
  
• 3 tablespoons pure maple syrup
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Risotto

• 1 tablespoon extra virgin olive oil
• 1 ½ cups yellow onion, finely diced
• 4 garlic cloves, peeled and mined
• 1 cup dry arborio rice
• ¼ cup dry white wine
• 4 cups vegetable broth, warm
• ¼ cup grated parmesan cheese
• 1 tablespoon salted butter
• ¼ teaspoon black pepper
• ¼ cup toasted pecans, chopped

Sage Brown Butter Sauce

• ¼ cup salted butter
• ¼ fresh sage, minced

Directions

1. Preheat the oven to 425°F.
2. Line a large baking sheet with parchment paper.
3. Spread the diced butternut squash and Autumn Glory apples on the pan.
4. Drizzle with two tablespoons of olive oil and maple syrup. Season with salt and pepper, then toss to coat.
5. Roast for 25-35 minutes, stirring halfway through until everything is tender and slightly caramelized.
6. Set aside once it's ready.
7. Heat one tablespoon of olive oil over medium-low heat in a large stockpot.
8. Add the diced onion and cook for about 2 minutes until translucent.
9. Add the mined garlic and dry arborio rice. Toast for 1-2 minutes.
10. Pour wine to deglaze the pot and cook for 1-2 minutes while stirring.
11. Gradually add the broth, ½ cup at a time, and stir constantly until most of the liquid is absorbed. Repeat this process until all the broth is used and the rice is cooked through (about 20-30 minutes).
12. Stir in the parmesan cheese and one tablespoon of salted butter, and season with black pepper and salt to taste.
13. In a small skillet, melt four tablespoons of butter over medium heat until it simmers and turns golden.
14. Add the minced sage and dry for 1-2 minutes until crispy and fragrant. Remove from the heat immediately.
15. Spoon the risotto into serving bowls. Top with the roasted squash, apples, and pecans.
16. Drizzle with the sage brown butter sauce.
17. Serve.
18. ENJOY!

Recipe created by Thank You Berry Much for Superfresh Growers.