Add the garlic and cook until fragrant, about 1 minute more.ДҐ. Add the minced leeks and cook until wilted and very soft, about 4 minutes. In a medium saucepan, heat 1 tablespoon (14g) of the butter with the remaining 1 tablespoon (15g) olive oil over medium heat. Transfer to a small saucepan and keep warm (not simmering) over low heat.Д¤. Let the squash cool until itвЂ™s easy to handle, then scoop the flesh into the bowl of a food processor. Season with salt and pepper, then spoon any remaining oilВ in the panВ over the squash, letting it collect in the place where you scraped the seeds away.ДЈ. Use tongs to gently turn the squash over on the baking sheet. Roast until the squash is very tender, 40 to 45 minutes.

Place the butternut squash halves cut side down on the prepared baking sheet and move around to coat the surface well with oil. Place 2 tablespoons (30g) of the olive oil on a baking sheet and spread it around to coat the tray evenly.Дў. Make the Risotto: Position a rack in the lower third of the oven and preheat it to 375вЏ. RELATED: White Risotto with Corn, Carrots and KaleДЎ. It seems like a time-consuming step, like caramelizing onions, but itвЂ™s actually very quick and they make a great garnish.вЂќ Because theyвЂ™re so papery, leeks crisp up faster than onions. вЂњI grew up eating lots of leeks,вЂќ she continues, вЂњand my parents grew them in their garden, so I love using them in the fall when theyвЂ™re in season.В They areВ very sweet andВ go wellВ with the texture of the rice, but I also like to save some for a crispy topping. (Want to make this vegetarian? Just use vegetable broth.) ItвЂ™s an extra step, yes, but worth it when the final result is so creamy and savory-sweet. вЂњYou roast butternut squash, then puree it with chicken broth and use that as the liquid to make the risotto,вЂќ McDowell tells us. But recipe developer Erin McDowell just fall-ified the dish with butternut squash and a crispy leek topping, and now we officially canвЂ™t get enough. Risotto is the ultimate comfort food, even when unadorned.

Butternut squash risotto