Serves 8<\/p>\n
Ingredients<\/strong><\/p>\n 3 Tbsp Roasted Shallot Oil<\/a>, divided Instructions<\/strong><\/p>\n Preheat the oven to 400F. Toss butternut squash with 1 tbsp olive oil and sea salt. Roast until tender, about 40 mins. Add wine and stir continually. Allow to fully cook off.<\/p>\n Add 1 cup of stock at a time allowing the stock to fully evaporate before adding another cup of stock.<\/p>\n Continue to cook stirring frequently until rice is al dente, about 30 minutes.<\/p>\n Top with roasted butternut squash and sage. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":" Serves 8 Ingredients 3 Tbsp Roasted Shallot Oil, divided 1 tsp Smokey Bacon Sea Salt 2 cups Butternut Squash, chopped 2 cups Brown Butter Sage Butternut Squash Risotto 1 cup White Wine 4-5 Vegetable Stock 1lb Ground Sausage Sage Leaves, to finish Parmesan, to finish Instructions Preheat the oven to 400F. Toss butternut squash with […]<\/p>\n","protected":false},"author":1,"featured_media":3616,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,22],"tags":[],"class_list":["post-3618","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dish","category-side-dish"],"_links":{"self":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/3618","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/comments?post=3618"}],"version-history":[{"count":1,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/3618\/revisions"}],"predecessor-version":[{"id":3619,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/3618\/revisions\/3619"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media\/3616"}],"wp:attachment":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media?parent=3618"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/categories?post=3618"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/tags?post=3618"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 tsp Smokey Bacon Sea Salt<\/a>
\n2 cups Butternut Squash, chopped
\n2 cups Brown Butter Sage Butternut Squash Risotto<\/a>
\n1 cup White Wine
\n4-5 Vegetable Stock
\n1lb Ground Sausage
\nSage Leaves, to finish
\nParmesan, to finish<\/p>\n
\nMeanwhile in a large wide skillet heat remaining 2 tbsp of olive oil over medium heat. Add sausage and brown. Add 2 cups of rice and stir until well coated. Toasted for 3-4 minutes.<\/p>\n