Butternut squash is in season and I love to cook with it! So I thought I would show you how to make a delicious butternut squash and pancetta risotto. I used the bottom part of the squash to make a velvety sauce and the top part, I diced it and roasted it to serve on top. With fresh herbs like rosemary and sage, this butternut squash risotto is creamy, comforting and full of cosy, winter flavours. Here are the ingredients 👇 Or you can find the fully written recipe on my website (link in bio) Se

Butternut squash cubed small. Sprinkle salt, pepper, thyme. Roast at 400°F for 25–30 minutes. The squash turns caramelized, golden, and extra rich once topped with feta, walnuts, and a warm cranberry-honey glaze. Ingredients ➤ 1 medium butternut squash, peeled and cubed ➤ 2 tbsp olive oil ➤ 1 tbsp maple syrup or honey ➤ Salt and black pepper, to taste ➤ 1/2 tsp dried thyme or fresh rosemary (optional) ➤ 1/3 cup crumbled feta cheese ➤ 1/4 cup chopped walnuts, toasted ➤ 2 tbsp dried cranberries FU