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Tomme de Grosse-Île Squash Risotto with Sage and Pancetta

Tomme de Grosse-Île Squash Risotto with Sage and Pancetta

4 portions


Squash purée

  • 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


Tip: once a step is done, you can click on it to cross it out and go to the next one.

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.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

See wines