Savory Creamy Honeynut Squash Risotto: Fontina & Sage Bliss

As the days grow shorter and the air gets that lovely crispness, my thoughts drift toward comfort food. There’s something magical about a bowl of risotto simmering on the stovetop, filling your kitchen with the warm, inviting aroma of garlic, sage, and sweet honeynut squash. It reminds me of cozy autumn evenings spent with friends and family, gathered around the table, sharing stories and laughter. That’s why I absolutely adore this Creamy Honeynut Squash Risotto with Fontina and Sage Bliss. It’s a dish that encapsulates the warmth of the season and the joy of being with loved ones.

Why You’ll Love This Recipe

• Perfect for a cozy weeknight dinner.
• Simple ingredients make it budget-friendly.
• Comforting flavors that make your heart sing.
• Rich creaminess thanks to Fontina cheese.
• A great way to sneak in veggies!

Ingredients

This recipe calls for some delightful ingredients. Gather the following:

• 1 medium honeynut squash (about 1.5 lbs), peeled and diced
• 1 tablespoon olive oil
• 3 cups low-sodium vegetable broth
• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced (fresh garlic adds more punch than powdered!)
• 1 cup Arborio rice
• ½ cup dry white wine (optional but recommended for depth)
• ¾ cup grated Fontina cheese
• 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
• Salt and pepper, to taste
• Fresh parsley, for garnishing (optional)

Step-by-Step Instructions

Ready to dive into the creamy goodness? Let’s get cooking!

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the diced honeynut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes or until tender and caramelized. The smell will be heavenly!
2. Prepare the Broth: In a medium saucepan, warm the vegetable broth over low heat. Keeping it warm helps the rice cook evenly and absorb the flavors better.
3. Sauté the Aromatics: In a large skillet or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes. Then stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Add the Rice: Stir in the Arborio rice, ensuring it’s well-coated with the butter and aromatics. Cook for about 1-2 minutes, letting the rice toast lightly. This step adds a lovely nutty flavor!
5. Add the Wine: If you’re using wine, pour it in now! This helps to deglaze the pan and infuse your risotto with richness. Let it simmer and absorb, stirring occasionally, until it’s almost completely absorbed.
6. Gradually Add the Broth: Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more—this should take about 18-20 minutes. You’ll know it’s done when the rice is creamy and has a slight bite to it.
7. Stir in the Squash and Cheese: Once the rice is cooked to perfection, gently fold in the roasted honeynut squash, grated Fontina cheese, and chopped sage. Stir until the cheese melts and everything is well combined. Season with salt and pepper to taste.
8. Serve Warm: Spoon the creamy risotto into bowls and top with extra sage or a sprinkle of parsley, if you like. Enjoy every luscious bite!

Pro Tips & Variations

Now that you’re a risotto pro, here are some fun ways to customize this dish:

• Additional Veggies: Toss in some sautéed mushrooms, peas, or spinach for extra color and nutrition.
• Cheese Swaps: If Fontina isn’t your thing, try using Parmesan, Gorgonzola, or a plant-based alternative for a different flavor profile.
• Add Some Spice: For a little kick, sprinkle in some red pepper flakes or add a dash of nutmeg for warmth.
• Vegan Option: Use vegetable broth and replace the cheese with nutritional yeast for a creamy, cheesy flavor without dairy.
• Nuts: Top with toasted pine nuts or walnuts for an extra crunch that complements the creaminess beautifully.

Serving Suggestions

This risotto is a main dish all on its own, but pairing it with a simple green salad dressed with lemon vinaigrette complements the richness perfectly. You could also enjoy it with some crusty bread to soak up all that creamy goodness. If you’re feeling particularly indulgent, a glass of dry white wine while you savor your meal would be delightful, just like the restaurant vibes!

Storage Tips

If you happen to have leftovers (which I highly doubt, because it’s just that good), here’s how you can store it properly:

• Refrigerating: Allow the risotto to cool to room temperature, then transfer it to an airtight container. It’ll keep well in the fridge for up to 3 days.
• Freezing: For longer storage, spoon the risotto into freezer-safe containers and freeze for up to 3 months. Just make sure to leave some space for expansion as it freezes.
• Reheating: To reheat, thaw if frozen, and then warm it gently on the stove over low heat, adding a splash of broth or water to loosen it up. Stir until heated through and creamy again.

FAQs

Can I use other types of squash?

Absolutely! Butternut squash, acorn squash, or even pumpkin can work wonderfully in this recipe. Just adjust the roasting time accordingly based on the size of your squash pieces.

Is Arborio rice necessary for risotto?

Yes! Arborio rice is high in starch, which gives risotto its creamy texture. If you can’t find Arborio, you can try Carnaroli or Vialone Nano, which are also great for risotto!

Can I make this risotto in advance?

Risotto is best enjoyed fresh, but if you need to prepare it in advance, you can make it up to the last step (adding the squash and cheese). When you’re ready to serve, reheat and finish it off!

What can I substitute for white wine?

If you prefer not to use wine, you can substitute with additional vegetable broth or a splash of lemon juice for acidity. Just keep in mind that wine adds a depth of flavor that is hard to replicate.

Conclusion

I hope this recipe brings as much joy to your kitchen as it has to mine! The Creamy Honeynut Squash Risotto with Fontina and Sage Bliss is a labor of love that rewards you with every creamy bite. Please share your thoughts in the comments below when you try it, or let me know any fun twists you added! Here’s to cozy nights and good food shared with great company!

Savory Creamy Honeynut Squash Risotto: Fontina & Sage Bliss

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• Author: antaki
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Indulge in creamy risotto featuring honeynut squash, rich fontina, and aromatic sage. A blissful dish perfect for any meal. Savor each bite!

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Ingredients

Scale 1x2x3x

1 medium honeynut squash (about 1.5 lbs), peeled and diced

1 tablespoon olive oil

3 cups low-sodium vegetable broth

1 tablespoon unsalted butter

1 small onion, finely chopped

2 garlic cloves, minced

1 cup Arborio rice

½ cup dry white wine (optional but recommended)

¾ cup grated Fontina cheese

2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)

Salt and pepper, to taste

Fresh parsley, for garnishing (optional)

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Instructions

Preheat your oven to 400°F (200°C). Toss the diced honeynut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes or until tender and caramelized.

In a medium saucepan, warm the vegetable broth over low heat.

In a large skillet or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes. Then stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Stir in the Arborio rice, ensuring it’s well-coated with the butter and aromatics. Cook for about 1-2 minutes, allowing the rice to toast lightly.

If using wine, pour it in now and let it simmer and absorb, stirring occasionally until it’s almost completely absorbed.

Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more—this should take about 18-20 minutes.

Once the rice is cooked to perfection, gently fold in the roasted honeynut squash, grated Fontina cheese, and chopped sage. Stir until the cheese melts and everything is well combined. Season with salt and pepper to taste.

Spoon the creamy risotto into bowls and top with extra sage or a sprinkle of parsley, if you like.

Notes

This creamy risotto features the sweet and nutty flavors of honeynut squash, combined with rich Fontina cheese and aromatic sage, making it the perfect cozy dish for autumn evenings.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: 4 servings
• Calories: 450
• Sugar: 6 grams
• Fat: 20 grams
• Carbohydrates: 55 grams
• Fiber: 5 grams
• Protein: 12 grams

Keywords: risotto, creamy risotto, honeynut squash, fontina cheese, sage, autumn recipes, comfort food