Creamy Squash Risotto With Toasted Pepitas

Ingredients

• •2 whole butternut squash
• •¼ cup extra-virgin olive oil
• •1 Tbsp white miso
• •1 tsp smoked paprika
• •½ tsp kosher salt
• •⅓ cup extra-virgin olive oil
• •1 whole onion
• •2½ tsp kosher salt
• •2 cups arborio rice
• •1 cup white wine
• •¾ cup pumpkin seeds
• •2 tsp smoked paprika
• •¼ tsp red pepper flakes
• •2 tsp orange zest
• •½ cup dill or parsley
• •1 whole orange

Cooking Instructions

1. 1.

   Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place squash (cut side down) on a rimmed baking sheet and roast until it gives easily when pressed, 30-45 minutes. Set aside until cool enough to handle.

   45 min

2. 2.

   Scoop flesh from squash and transfer to a food processor. Add oil, miso, paprika, and salt and purée, scraping down sides as needed, until very smooth.

   10 min

3. 3.

   Do Ahead: Squash purée can be made 4 days ahead. Transfer to an airtight container and chill.

   5 min

4. 4.

   Bring 8 cups water to a boil in a medium pot.

   10 min

5. 5.

   Heat 2 Tbsp. oil in a large deep-sided skillet or braising dish over medium. Cook onion, stirring occasionally, until softened and translucent but not browned, 5-7 minutes. Season with 2 tsp. salt, add rice, and stir to combine. Continue to cook, stirring occasionally, until rice is translucent around the edges, about 4 minutes. Add wine and cook, stirring constantly, until evaporated, 1-2 minutes.

   13 min

6. 6.

   Add 1/2 cup (about a ladleful) boiling water to rice mixture and cook, stirring constantly, until water is absorbed, about 1-2 minutes. Continue adding water 1/2 cup at a time and stirring constantly until rice is al dente and all water is absorbed, about 20 minutes. Stir in 2 cups squash purée and continue to cook, stirring, until heated through, 3-5 minutes. Taste and add more salt if needed.

   25 min

7. 7.

   Meanwhile, cook pumpkin seeds, paprika, red pepper flakes, and remaining 1/3 cup oil and 1/2 tsp. salt in a large skillet over medium heat, stirring often, until seeds are puffed and starting to brown and oil is fragrant, 2-3 minutes. Remove from heat and stir in orange zest (zest will sizzle).

   3 min

8. 8.

   Transfer risotto to a platter. Pour pepitas and oil over, then top with dill. Serve with orange wedges alongside for squeezing over.

   5 min