Ingredients:

  • 1 medium butternut squash (about 2 pounds / 900g), peeled, seeded, and cubed
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 6 cups vegetable broth (1.4L), plus more as needed
  • 2 tablespoons olive oil (30ml)
  • 1 medium yellow onion (about 150g), finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice (300g)
  • 1/2 cup dry white wine (120ml), such as Pinot Grigio (optional)
  • 1 bunch kale (about 150g), stemmed and chopped
  • 1/2 cup grated Parmesan cheese (50g), plus more for serving
  • 2 tablespoons butter (30g)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
  2. Heat vegetable broth in a saucepan over low heat. Keep warm.
  3. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  4. Add Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes, until the edges of the rice become translucent.
  5. Pour in white wine (if using) and cook, stirring constantly, until absorbed, about 2 minutes.
  6. Add 1 cup of warm broth to the rice, stirring constantly until the liquid is absorbed.
  7. Continue adding broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take approximately 20-25 minutes.
  8. Stir in the chopped kale during the last 5 minutes of cooking, allowing it to wilt slightly.
  9. Once the rice is creamy and al dente, stir in the roasted butternut squash, Parmesan cheese, and butter. Season with salt and pepper to taste.
  10. Serve hot, garnished with additional Parmesan cheese. Enjoy your Butternut Squash Risotto with Kale!