Roasted Squash Risotto With Chicken Apple Sausage

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“From a package of Aidells Chicken & Apple Sausage. Prep time includes roasting the squash: To roast the squash, split a small squash in half lengthwise, scoop out the seeds, brush cut sides with olive oil and roast on a foil lined baking sheet at 350 till tender, 45 minutes to an hour. Allow to cool, scoop out the pulp. Alternatively peel and chunk the squash (or buy it peeled and chopped) toss with olive oil and roast till tender, about 20 minutes”
1hr 30mins

Ingredients Nutrition


  1. Heat the stock to a simmer on the stove top or in the microwave.
  2. Meanwhile, in a large heavy skillet melt 1 T. butter and the olive oil over medium heat till fragrant. Add the onion and saute until translucent.
  3. Add the sausage and garlic, saute about 3 minutes, until the sausage starts to brown a bit.
  4. Add the rice and stir to coat well.
  5. Add the wine and a large ladle of stock. Stir and simmer until the liquid is mostly absorbed.
  6. Add the squash and 2 ladles of stock. Continue stirring, simmering and adding stock until the rice is plump and tender, about 15-20 minutes. You may not need all of the stock.
  7. Season with salt and pepper to taste.
  8. Remove from the heat and stir in the remaining 1 T. butter.
  9. Serve with Parmesan at the table.

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