Fireside Butternut Squash Risotto

The weather is getting colder, leaves have fallen and it’s time to break out the down jackets for some early winter camping. This recipe for Fireside Butternut Squash Risotto will make you think of all the cozy things about winter – starting with this delicious dish!

Butternut squash is easy to grow even for the novice gardener. Squash plants are the “Real Housewives” of the garden. Squash plants require two things: 1) sun and 2) fertile soil… a.k.a. hot and rich. Now, you understand the Real Housewife analogy!

The average vine can produce from 10-20 squash. For best results, start your seeds indoors in early spring to grow starters. Plant starters after the risk of frost has well passed in full sun and hills about 18-inches high. The extra dirt will help insulate the roots.

Soil will need to be kept moist and well fertilized. If you have a compost pile, make squash its neighbor. The compost will do double duty by giving off heat and adding nutrients to the soil. If you do not have a compost pile, use compost regularly. Do not use nitrogen-heavy fertilizer. That will prompt the plants to grow leaves vs. squash.

Butternut squash is a winter squash, meaning you do not need to eat them soon after harvest. Leave squash on the vine as long as possible, as they will keep better over the winter. However, it is critical that you harvest before the first frost of the autumn/ winter. Squash plants will not survive if the temperature dips below 32 degrees F.

If you store in a cool dry place, the squash will keep for up to 3 months… perfect for your winter recipe ideas. And if you need more help with your backyard garden, read more tips for growing a plentiful vegetable harvest.

Now, onto the risotto.

As fans of cooking competitions can attest, risotto can be a temperamental dish. But with practice and a little patience success is achievable. Start with a savory stock as you want the rice to absorb all of the flavors of the stock. Also, make sure that you warm the stock before incorporating it into the rice. Cold stock will cause the rice not to cook correctly. You’ll know when your risotto is cooked when grains are plump and tender. The dish should have a creamy texture.

Steps to Make Fireside Butternut Squash Risotto

1. At home, roast your butternut squash with honey.
2. Use a food processor to make a smooth puree.
3. Chill squash puree for transport to campsite.
4. At campsite, heat chicken stock on campfire.
5. Add butter to Dutch Oven or cast iron pan and heat until foamy.
6. Cook shallots in butter and toast rice.
7. Slowly ladle in broth and stir until absorbed by rice.
8. Continue adding broth until rice becomes creamy.
9. Stir in squash puree, butter, and parmesan cheese.
10. Garnish with sage and more parmesan cheese.

This dish is one of those where you prepare the components ahead in the warmth of your own kitchen and then finish in the outdoors. Cook and puree the butternut squash while at home. Grate and measure the cheese to save bringing extra equipment.

Did you try this out? How’d it work? Leave a rating or a comment below!

4.80 from 5 votes

Fireside Butternut Squash Risotto

Servings 4 people

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Equipment

• 8 inch Dutch Oven

Ingredients

• 1/2 butternut squash
• salt
• 2 tbsp honey
• 6-8 cups vegetable stock
• 2 tbsp butter
• 2 shallots chopped
• 2 cups Arborio Rice
• 1/2 cup parmesan cheese finely grated
• 2 tbsp olive oil
• 10-12 fresh sage leaves

Instructions

Make-Ahead…

• Preheat the oven or bbq grill to 425 degrees. Score the inner half of the squash. Sprinkle with salt and drizzle with honey. Roast squash for 1 hour and 30 minutes.
• Scoop out the meat of the squash, separating it from the peel. Puree squash using a food processor or blender. Refrigerate until ready to go to the fire site. This can be made 2 days ahead.

By the Fire…

• On the hotter side of the fire, bring the stock to boil. Cover and keep hot.
• Slowly heat butter in a Dutch oven until foamy. Be careful to monitor heat. Add shallots. Cook for 5 minutes or until soft, stirring frequently. Add rice and heat for another 3 minutes.
• Boost heat on the fire. Using a ladle, add 1 cup of broth to the Dutch Oven. Stir continually with a wooden spoon until the broth is absorbed. Continue the process of slowly adding broth and stirring until it is absorbed for the next 15-20 minutes and the rice begins to pull away from the sides of the pan.
• Stir in squash puree, 1 tablespoon of butter, and parmesan cheese.
• Heat oil in a separate pan. Add sage leaves and cook for 30 seconds to 1 minute just until crisp. Serve risotto garnished with sage leaves and grated fresh parmesan.

Course: Main Course

Cuisine: Fusion

Keyword: Campfire, Dutch Oven, Make Ahead

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