Meal Kit

Sausage and Butternut Squash Risotto

with chives

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • GLUTEN-SMART

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In Your Box (serves 2)

  • 8 oz. Cubed Butternut Squash
  • 8 oz. Italian Pork Sausage
  • 3⅗ oz. Arborio Rice
  • Info
    1 oz. Creme Fraiche
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • 2 tsp. Chicken Broth Concentrate
  • 6 Chive Sprigs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    690
  • Carbohydrates
    59g
  • Net Carbs
    57g
  • Fat
    40g
  • Protein
    25g
  • Sodium
    1620mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 2 Medium Pots
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 16 oz. Italian pork sausage, follow same instructions as 8 oz., working in batches if necessary. 

  • If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.

  • If using Impossible burger or ground beef, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

  1. 1

    Prepare the Ingredients

    Halve any large butternut squash pieces to roughly match smaller pieces.

    Mince chives.

    Remove Italian sausage from casing, if necessary.

  2. 2

    Cook the Italian Sausage

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add Italian sausage to hot pan. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

    Remove from burner. Transfer to a plate and set aside.

  3. 3

    Start the Risotto

    Place another medium pot over medium-high heat and add 2 tsp. olive oil.

    Add butternut squash to hot pot. Stir occasionally until golden-brown and beginning to soften, 3-4 minutes.

    Add rice and stir until toasted, 1-2 minutes.

    Add chicken base and 1 cup boiling water from other medium pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

  4. 4

    Finish the Risotto

    Add 1/2 cup boiling water from other medium pot to pot with rice and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

    Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

    Remove from burner. Add crème fraîche, butter, half the Italian sausage (reserve remaining for topping), and 1/4 tsp. salt. Stir to combine.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping risotto with remaining Italian sausage and garnishing with chives. Bon appétit!

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