Butternut Squash Risotto with Pan Seared Scallops

Butternut Squash Risotto with Pan Seared Scallops

This recipe is what I call elegant comfort food. It is delicious and satisfying. Enjoy!


  • 1 butternut squash
  • 8 medium scallops
  • 2 cups of arborio rice
  • 8 cups of heated stock (chicken, vegetable, duck, turkey, pork or beef) *we typically have duck stock on hand
  • Cooked bacon or guanciale
  • 5 tbls of Dad’s Seasoning
  • 1 diced shallot
  • 1/2 c white wine
  • 3/4 c parmesan cheese
  • 1 tbl truffle oil (or truffle infused olive oil)
  • green or red onion to garnish
  • red pepper flakes to taste
  • salt and pepper to taste

Prep 15 minutes
Cook 1 hour

  1. Pre-heat oven to 450 degrees
  2. Cut butternut squash in half length wise, scoop out the seeds, peel the skin, and then cut into 1 inch cubes.
  3. In a mixing bowl, coat the cubed butternut squash with olive oil, season it generously with Dad’s Seasoning. Put on a baking sheet and bake in the pre-heated oven for 45 minutes or until the squash is tender to the fork.
  4. Pour 2 tablespoon of olive oil into a stockpot on medium heat. Add diced shallot and cook for 2 minutes.
  5. Add Arbario rice, stir and cook until rice turns translucent.
  6. Stir in white wine and cook for 30 seconds
  7. Add 1 cup of heated broth and stir. Continue adding 1 cup of broth each time it is absorbed into the rice. This will take about 50 minutes but you must continue to stir every minute so the rice doesn’t burn.
  8. Meanwhile, season your scallops with Dad’s Seasoning.
  9. Heat 5 tbls of olive oil in a saute pan on medium heat
  10. Add scallops to heated oil. cook until both sides are golden brown. We also add about 1 Tbs of butter within the last minute or so of cooking.
  11. Your butternut squash should be ready to take out of the oven.
  12. Put back in mixing bowl and mash with a fork or blend with a stick mixer. It really depends on how you want the consistency of your squash.
  13. Add parmesan cheese to the risotto once it is cooked.
  14. Add butternut squash to the risotto.
  15. Add salt, pepper, and red pepper flakes as desired.
  16. Put risotto in serving bowls, add onion garnish, cooked bacon or guanciale, truffle oil and scallops on top.
  17. Serve and enjoy!

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