- 100 to 120 g butternut squash
- Sufficient quantity of thyme, sage, salt and pepper
- Sufficient quantity of olive oil
- 5 g (1 tsp.) butter
- 15 g (1 tbsp.) minced onions
- 60 g (⅓ cup) risotto
- Sufficient quantity of salt and pepper
- 15 ml (1 tbsp.) white wine
- 1 sprig sage
- 375 ml (1½ cups) poultry stock
- 60 g (⅔ cup) Tomme de Grosse-Île cheese, grated, rindless
- 60 g (⅓ cup) squash, puréed
- 15 g (1 tbsp.) butter (for texture)
- 15 g (1 tbsp.) butter
- Sufficient quantity of squash seeds
- 8 sage leaves
- 10 g (1 tbsp.) pancetta, finely sliced
- 10 g (1 tbsp.) squash, brunoised
Squash purée and brunoise
- Cut the squash in half, empty and set aside the seeds. Add salt and pepper.
- Place the herbs inside one half.
- Pour a little olive oil over parchment paper, and lay the squash flat on top.
- Put in the oven at 285°F (140°C) for 30 to 40 minutes.
- Peel off the skin. Put the squash through a fine sieve and set aside.
- Make the other half of the squash into brunoise (cut into equal-sized dices) and steam. Set aside.
- Sweat the onions in the butter without letting them turn brown.
- Add the risotto and some salt and pepper, then deglaze with white wine.
- Add a sprig of sage.
- Moisten gradually with the hot poultry stock.
- Once the risotto is cooked, add the cheese, melt and add the squash purée. Season to taste and use butter to attain the desired texture.
- Make brown butter (or clarified butter).
- Roast the squash seeds.
- Deep-fry the sage leaves at 285°F (140°C).
- Place the pancetta slices between the two baking sheets and put in oven at 350°F (180°C) for about 20 minutes, until crispy.
- To serve, place the risotto in the middle of a flat plate with pieces of pancetta.
- Top with the sage leaves, squash seeds, and squash brunoise.
- Pour some brown butter over the risotto. Serve hot and enjoy.
Your message has been send successfully.