Meal Kit
Sweet & Savory Butternut Squash Risotto
with candied walnuts
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Walnuts), Milk
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Vegetarian
- Gluten-Smart
- Mediterranean
Chef
David Padilla
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 8 oz. Butternut Squash, Cubed
- ¾ cup Arborio Rice
- 1 Onion
- 2 fl. oz. White Cooking Wine
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1 oz. Walnut Halves
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1 oz. Butter
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1 oz. Grated Parmesan Cheese
- 0.46 oz. Brown Sugar
- 2 tsp. Mirepoix Broth Concentrate
- 1 Sage Sprig
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) zPamnAPv
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Calories690
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Carbohydrates91g
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Net Carbs87g
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Fat29g
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Protein14g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Pots
- 1 Baking Sheet
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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Add protein to meal as desired.
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1 Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.Roast in hot oven until tender, 26-30 minutes.While butternut squash roasts, continue recipe. -
2 Prepare Ingredients and Candy Walnuts
Stem and mince sage.
Halve onion. Peel and mince one half (remaining half is yours to use as you please!).Place another medium pot over medium-high heat. Add brown sugar and 2 Tbsp. water to hot pot. Stir often until brown sugar has dissolved, 1-2 minutes.Add walnuts. Once mixture starts bubbling, stir often until syrup forms and walnuts are coated and glazed, 1-2 minutes.Remove from burner. Carefully transfer walnuts to a plate. Spread into a single layer and let cool. Hot nut alert! Walnuts will be very hot. Reserve pot; no need to wipe clean. -
3 Start the Risotto
Return pot used to candy walnuts to medium-high heat. Add 1 tsp. olive oil, rice, and onions to hot pot. Stir often until aromatic, 1-2 minutes.
Add wine and stir, scraping bottom of pot, until mostly evaporated, 1-2 minutes.Add 1 cup boiling water from other medium pot and mirepoix base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
4 Finish the Risotto
Add 1/2 cup boiling water from other medium pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be water left.Remove from burner and stir in butter, cheese, sage (to taste; reserve a pinch for garnish), 1/4 tsp. salt, and a pinch of pepper. -
5 Finish the Dish
Stir butternut squash into risotto.
Plate dish as pictured on front of card, garnishing with candied walnuts and reserved sage. Bon appétit!
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