Honeynut Squash and Sage Risotto with Turkey Meatballs
Honeynut Squash and Sage Risotto with Turkey Meatballs
Prep Time: 35 - 45 minutes
Cook Time: 60 - 75 minutes
Servings: 4 - 6
Ingredients
Honeynut squash and sage risotto
1 honeynut squash
Kosher salt
3-4 tbsp olive oil
1 tbsp butter
1 leek, green leaves removed
2 garlic cloves, minced
12 - 14 sage leaves, chiffonade
1 cup arborio rice
½ cup dry white wine
34 oz chicken broth (or broth of choice, ~4 ½ cups)
~ 1 cup grated parmesan reggiano, more to taste
Turkey meatballs
1 lb ground turkey (93% lean)
1 large egg
2 garlic cloves, minced
2 small shallots, finely diced or grated
½ panko breadcrumbs
⅓ cup finely chopped parsley
¾ tsp fennel seeds
½ tsp paprika
1 tsp red chili flakes
1 tsp black pepper
2 tsp kosher salt
Zest of 1 lemon
2 tbsp olive oil
Directions
Honeynut squash and sage risotto
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
Cut the tip off the honeynut squash, then cut in half lengthwise and remove the seeds.
Drizzle each half with about 1 tbsp olive oil and season lightly with salt. Rub the olive oil and salt all over each half until thoroughly coated, then place cut-side down onto the baking sheet.
Bake the squash for 20 - 25 minutes, until tender and easily pierced by a knife. Remove them from the oven and flip them cut-side up to allow some of the steam to escape. Set aside.
Add the chicken stock to a medium sized pot and heat over medium until it simmers, then reduce the heat to low. Keep the stock over low heat while you start the risotto.
While the stock comes to a simmer, slice the leek bulb lengthwise and rinse thoroughly under running water to remove any dirt. Finely dice the leek. Set aside.
Heat a large pan over medium heat. Add the remaining 2 tbsp olive oil and the butter. Once hot, add the leeks and garlic. Stir to coat in the oil.
Sauté the leeks for 3-4 minutes, until they start to become translucent. Add the sage leaves and season lightly with salt and black pepper.
Cook for another 2-3 minutes, then deglaze with the white wine.
Once the white wine evaporates, slowly ladle in some of the warmed chicken stock. Reduce the heat of the risotto to medium-low.
Stirring often, continue to add ladles of the chicken broth to the rice mixture as the rice absorbs the liquid.
Once the rice is very al dente, scoop out the honey nut squash flesh into a blender. Discard the outer skin. Add 1 cup of the warmed chicken broth to the blender, and blend until the mixture is completely smooth and liquidy.
Add the blended squash to the risotto, stirring constantly until the risotto has nearly absorbed it all. Taste and check for doneness. If it is still a bit al dente, add a bit more of the chicken broth until it’s fully cooked through.
Add the grated parmesan cheese and stir to combine. Adjust to taste with more salt and pepper. Remove from the heat and cover with a lid until you’re ready to serve.
Turkey meatballs
Preheat the oven to 425 F (or increase the oven from 400 to 425 if you’re doing this after the squash). Line a baking tray with parchment paper.
To a large bowl, add the egg, garlic, shallots, panko, parsley, fennel seed, paprika, black pepper, chili flakes, kosher salt, and lemon zest. Combine with a small whisk or fork.
Add the ground turkey to the mixture and mix together with your hands until everything is well combined, but try not to overmix the meat. Roll the meat into 6-8 large meatballs (about 3-4 oz each or 2 inches in diameter).
Lightly drizzle the prepared tray with 1 tbsp olive oil, then place the meatballs evenly across the tray. Drizzle with the remaining 1 tbsp olive oil.
Bake the meatballs on the very bottom oven rack for 15 minutes, then carefully flip them. The bottom should have a nice golden brown color.
Cook for an additional 8 minutes on the bottom rack, then turn the oven to broil and move the tray near the top. Broil the meatballs for 3-4 minutes until they get even more color, then remove from the oven.
Assemble
Scoop some risotto onto the serving dish and top with a few turkey meatballs.
Grate more parmesan on top and a few cracks of black pepper.