ROASTED BUTTERNUT SQUASH RISOTTO W/FRESH SAGE

By KeyIngredient

AUTUMN 2011
By: Julia Aitken
This rich vegetable-packed pie is so full of flavour, you won’t miss the meat. It’s a great pie to serve cold, too, and perfect to tote along to a late-summer picnic.

Ingredients

• FILLING
• 8 cups (1 L) 1/2-inch (1-cm)
• cubes of butternut squash
• (about 1 medium squash)
• 1 large banana shallot, finely chopped
• 4 whole cloves garlic, unpeeled
• 1/4 cup (60 mL) olive oil
• 1/2 tsp (2 mL) each kosher salt and freshly ground black pepper
• 1 pkg (14 g) dried porcini mushrooms
• 8 oz (250 g) sliced brown mushrooms
• 1/2 cup (125 mL) homemade or low-sodium vegetable or chicken stock
• 2 tbsp (30 mL) finely chopped fresh sage
• 2/3 cup (150 mL) crumbled soft goat chees

Preparation

Step 1

CHEDDAR PASTRY
3 cups (750 mL) all-purpose flour
1 tsp (5 mL) paprika
½ tsp (2 mL) table salt
½ cup (125 mL) each cold unsalted butter and lard, cubed
1⅓ cups (330 mL) shredded extra-old cheddar cheese