Maple & Butternut Squash Oat Risotto

It’s that time of year when the days are getting longer and the forest starts to think about warmer weather.  Perfect weather for sugaring: still freezing at night, but thawing out during the day.  This year we had a fantastic end of February run, turning nearly 12,000 gallons of sap into 300 gallons of maple syrup! This recipe is perfect if you're looking for a savory way to use maple syrup for those cold March evenings. For a real treat, try pairing it with a smoky porter to really take the edge off of the end of winter!

Maple & Butternut Squash Oat Risotto

Ingredients

• 1 cup steel cut oats
• 1 tablespoon oil
• 1 shallot, diced
• ¼ cup white wine
• 2½ cups water
• 2 scallions, cut into rounds; reserve greens
• ¾ cup butternut squash puree
• 1/3 cup maple syrup (plus some for drizzling)
•  ¼ cup heavy cream
• Salt to taste
• Bacon bits (optional)

Directions

1. In a saucepan, combine the oil and the shallot over medium heat and sweat for 2-3 minutes.  Add the oats and cook for another minute.  Pour in the wine and cook until it has been absorbed by the oats.  Add the water and cook over medium low heat for 20-25 minutes until the oats are tender yet still have some ‘pop’.
2. Once the oats are ready, stir in the scallion rounds, squash puree, maple syrup, and heavy cream.  Continue to cook until all of it has been absorbed.  Add salt to your liking. 
3. To serve, put the oat risotto into a bowl and drizzle with a little more maple syrup and garnish with the scallion rounds and bacon (if using).  Enjoy!

Wondering what all those different maple syrup colors are all about? Find out from Woodlands Manager, Marshall Webb. We've been boiling sap in a brand new production facility since last winter — check out Union Elementary School in Montpelier's 2016 visit, the first to the new sugarhouse.