For so long I use to pass the piles of winter squash in the supermarket utterly perplexed by the different shapes, sizes and colors. Other than acorn squash and pumpkin I never knew how to approach the others. With some trial and error, I am now able to add butternut squash to my repertoire.
It is a naturally sweet and firm squash. When cubed and added to a creamy risotto and topped with fresh grated parmesan or sharp pecorino, chives or basil and a dollop of crème fraîche ( optional), the sweet earthiness of this squash will fast become a favorite at your winter table.
Phusis 3.2 Arvine is a lovely companion for this risotto. Give it a go and share what other wines you enjoy with this dish and any tweaks you’ve made to enhance the dish
Bon appétit !