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1
Preheat oven to 180 degrees Celsius.
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2
Peel the squash, cut in half lengthwise.
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3
Remove the seeds. Slice in 8 pieces, place on a baking pan lined with parchment paper.
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4
Add 1 tablespoon olive oil, garlic, salt, and espelette chili pepper.
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5
Bake 20 to 25 minutes until squash is tender.
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6
Mix in the blender with lemon juice, add a little water if necessary to get a smooth and creamy puree.
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7
Make the chicken stock by diluting 1 chicken stock cube in a liter of water.
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8
In a saucepan, heat 20 grams of butter. Add the chopped shallots and bay leaf.
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9
Cook until the water has evaporated (on low heat to prevent discoloration).
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10
Add the rice, stir until coated with butter. Cook for about 5 minutes.
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11
Deglaze with white wine, and cook until the liquid has evaporated.
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12
Gradually add the chicken stock ladle by ladle. Cook for 18 minutes.
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13
Fry the sage leaves in a little olive oil until transparent. Set aside on a paper towel. Keep the sage oil for garnish.
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14
Grate half the Parmesan cheese.
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15
Pour 4 tablespoons of squash puree in the risotto mix. Remove from heat, cover, and let stand for 5 minutes.
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16
Remove outer leaves of Brussel sprouts, keeping only the best leaves. Saute the leaves in olive oil with a pinch of salt. Lay them on an absorbent paper towel.
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17
In this pan, fry the pumpkin seeds for 3 minutes.
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18
Add 40 grams butter, grated Parmesan cheese, and lemon juice to risotto, mix quickly, adjust seasoning and consistency if necessary with a little chicken stock.
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19
Divide into bowls, sprinkle with brussel sprout leaves, fried sage, pumpkin seeds, amaretti cookie crumbs, and Parmesan cheese
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20
Add a few drops of sage oil.
