Roasted Squash Risotto with Chicken Apple Sausage

There are some dishes that just feel like a warm hug on a plate, and this Roasted Squash Risotto with Chicken Apple Sausage is most certainly one of them. I remember the first time I truly mastered risotto; it was a chilly autumn evening, and the aroma of slowly simmering broth and fragrant shallots filled my kitchen. I had a particular love for butternut squash that season, its earthy sweetness promising comfort, and I’d just discovered the delightful charm of Aidells Chicken & Apple Sausage. The idea of marrying those flavors—the creamy, yielding squash, the savory-sweet sausage, and the starchy Arborio rice—felt like a culinary revelation. It’s a dish that embodies the essence of comfort food, elevated with thoughtful ingredients and a touch of patience.

Recipe Overview

• Prep Time: 1 hour 30 minutes (includes roasting time for squash)
• Cook Time: 30-40 minutes
• Total Time: 2 hours – 2 hours 10 minutes
• Servings: 8
• Yield: 1 large pot of risotto
• Dietary Type: Can be adapted for Gluten-Free (ensure chicken stock is GF)

Ingredients

This recipe calls for a few key ingredients that come together beautifully to create a comforting and flavorful risotto.

• 7-8 cups chicken stock
• 2 tablespoons unsalted butter, divided
• 2 tablespoons olive oil, divided
• 1 medium onion, finely chopped
• 4 links Aidells Chicken & Apple Sausage, sliced into 1/4-inch discs
• 3 cloves garlic, minced
• 2 cups Arborio rice
• 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 2 cups roasted butternut squash pulp (see notes on roasting below)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese, plus extra for serving

Notes on Roasting Squash:
To prepare your butternut squash, preheat your oven to 350°F (175°C). Split a small squash in half lengthwise. Scoop out the seeds and any stringy bits. Brush the cut sides generously with olive oil and place them cut-side down on a foil-lined baking sheet. Roast for 45 minutes to an hour, or until the squash is tender when pierced with a fork. Allow it to cool slightly, then scoop out the tender pulp. Alternatively, you can peel and chop the squash into bite-sized chunks (or purchase pre-peeled and chopped squash), toss it with olive oil, and roast until tender, which will take about 20 minutes at 400°F (200°C).

Equipment Needed

• Large, heavy-bottomed skillet or Dutch oven
• Small saucepan or microwave-safe container for heating stock
• Measuring cups and spoons
• Sharp knife and cutting board
• Wooden spoon or heatproof spatula
• Ladle
• Baking sheet and foil (if roasting your own squash)

Instructions

Crafting a perfect risotto is a labor of love, requiring patience and a watchful eye, but the result is undeniably rewarding.

1. Prepare the Stock: Begin by heating your chicken stock. You can do this in a small saucepan over low heat on the stovetop, keeping it at a gentle simmer, or by heating it in the microwave. Having warm stock is crucial for maintaining the cooking temperature of the rice.

2. Sauté Aromatics and Sausage: In a large, heavy-bottomed skillet or Dutch oven, melt 1 tablespoon of unsalted butter with the olive oil over medium heat. Once the butter is fragrant and the oil shimmers, add the chopped onion. Sauté the onion, stirring occasionally, until it becomes translucent and softened, about 5-7 minutes.

3. Brown Sausage and Garlic: Add the sliced chicken-apple sausages and the minced garlic to the skillet. Continue to sauté for about 3 minutes, stirring frequently, until the sausage begins to brown slightly and the garlic becomes fragrant. Be careful not to burn the garlic.

4. Toast the Rice: Add the Arborio rice to the skillet. Stir the rice continuously for about 1-2 minutes, ensuring each grain is well coated with the fat and aromatics. This toasting step helps the rice to absorb liquid more evenly and develop a slightly nutty flavor.

5. Deglaze with Wine: Pour in the white wine. Stir constantly, allowing the wine to bubble and evaporate, scraping up any browned bits from the bottom of the skillet. Continue stirring until the liquid is almost completely absorbed by the rice.

6. Incorporate Squash and Stock: Add the roasted butternut squash pulp and one large ladleful of the warm chicken stock to the skillet. Stir gently until the stock is mostly absorbed by the rice. Now, add another two generous ladles of stock.

7. The Risotto Process: Continue the risotto-making ritual: stir constantly, simmering gently, and adding the warm chicken stock one ladleful at a time. Wait until each addition of liquid is mostly absorbed before adding the next. This process coaxes the starch out of the Arborio rice, creating that signature creamy texture. You’ll want to continue this stirring and adding of stock for about 15-20 minutes, or until the rice is plump, tender, and has a slight bite (al dente). It’s possible you may not need to use all of the stock; the exact amount can vary depending on the rice and your heat.

8. Season and Finish: Once the rice has reached your desired tenderness, season the risotto with salt and freshly ground black pepper to taste. Remember that the Parmesan cheese will also add saltiness, so taste before adding too much. Remove the skillet from the heat.

9. Enrich and Serve: Stir in the remaining 1 tablespoon of unsalted butter and the fresh thyme leaves. The butter will add a final touch of richness and gloss to the risotto. Serve immediately, with grated Parmesan cheese offered at the table for guests to add as they please.

Expert Tips & Tricks

• The Art of Stirring: While constant stirring is key, it doesn’t have to be frantic. A consistent, gentle stir is perfect. It encourages the release of starch from the rice, which is what gives risotto its creamy texture without needing cream.
• Warm Stock is Non-Negotiable: Adding cold stock to hot rice will shock the grains and disrupt the cooking process, resulting in unevenly cooked risotto. Always keep your stock warm.
• Taste as You Go: Risotto is a dish where tasting is essential. Season at the end, as the stock and Parmesan cheese can contribute significant salt.
• Don’t Overcook: The ideal risotto rice is tender but still has a slight bite – “al dente.” Overcooked risotto can become mushy.
• Squash Prep Shortcut: If you’re short on time, many grocery stores now offer pre-cubed butternut squash or even canned pumpkin puree (unsweetened). Just ensure the puree is pure and not a pie filling.

Serving & Storage Suggestions

Risotto is best enjoyed immediately after it’s made, when it’s at its creamiest and most luscious. Serve it in warm shallow bowls, garnished with a little extra fresh thyme and a generous dusting of Parmesan cheese.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. However, risotto does tend to thicken and lose some of its creamy texture upon refrigeration. To reheat, it’s best to add a splash of chicken stock or water to the risotto in a saucepan over low heat, stirring gently until it loosens up and becomes creamy again. Avoid the microwave, as it can often lead to a rubbery texture.

Nutritional Information

Here is an estimated nutritional breakdown for this delicious risotto:

Nutrient	Amount per Serving	% Daily Value
Calories	384.2 kcal
Calories from Fat
Total Fat	10.9 g	16%
Saturated Fat	4.1 g	20%
Cholesterol	19.4 mg	6%
Sodium	400.5 mg	16%
Total Carbohydrate	53.8 g	17%
Dietary Fiber	2.4 g	9%
Sugars	5 g	20%
Protein	11.6 g	23%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Ensure your chicken stock is certified gluten-free. Otherwise, the recipe is naturally gluten-free.
• Vegetarian: Omit the chicken sausage and enrich the risotto with extra roasted vegetables like mushrooms, leeks, or even a swirl of pesto at the end. Use vegetable stock instead of chicken stock.
• Other Squash Varieties: Acorn squash or delicata squash would also work beautifully in this recipe, offering slightly different flavor profiles.
• Herbs: While thyme is wonderful, rosemary or sage would also be delicious additions.
• A Touch of Creaminess: For an extra decadent risotto, stir in a tablespoon of mascarpone cheese or heavy cream at the very end, off the heat.

FAQs

Q: Why is my risotto not creamy?
A: Creaminess in risotto comes from the starch released by the Arborio rice during slow, steady cooking and stirring. Ensure you are using Arborio rice, adding the stock gradually, and stirring consistently.

Q: Can I use a different type of rice?
A: Arborio is the classic choice for risotto due to its high starch content. While other short-grain Italian rices like Carnaroli or Vialone Nano can be used, standard long-grain rice will not produce the same creamy texture.

Q: How do I prevent the garlic from burning?
A: Add the garlic after the onions have softened and sauté it for a shorter period, just until fragrant. The fat in the pan should not be smoking hot when the garlic is added.

Q: I have leftover roasted squash. Can I use that?
A: Absolutely! As long as it’s plain roasted squash (not seasoned with anything that would clash), it will work perfectly. Scoop out the pulp and incorporate it as directed.

Q: My risotto seems too dry. What should I do?
A: If your risotto looks too dry, simply add another ladleful of warm chicken stock and stir until it reaches your desired consistency.

Final Thoughts

This Roasted Squash Risotto with Chicken Apple Sausage is more than just a meal; it’s an experience. It’s the kind of dish that encourages you to slow down, enjoy the process, and savor the comforting flavors that the season has to offer. It’s perfect for a cozy weeknight dinner or for impressing guests at a dinner party. I encourage you to try your hand at this recipe, to embrace the gentle rhythm of risotto-making, and to discover the pure satisfaction of a perfectly creamy, flavorful bowl. Serve it with a crisp green salad and a glass of your favorite white wine for a complete and delightful culinary journey. Let me know how your risotto turns out!