Roasted Butternut Squash and Sage Risotto
This nutty, buttery roasted butternut squash risotto with sage is the ultimate Autumn dinner. It’s easy to make and super comforting on cooler evenings.
Timings
Prep Time
30 mins
Cook time
20 mins
Total time
50 mins
Servings
4
Roasted Butternut Squash and Sage Risotto
I think everyone needs to try this squash risotto recipe at least once in their lives. The nutty brown butter and sage make this dish full of savoury flavours which pair well with the sweet, tender butternut squash. Delish!
The orange colour of the risotto is achieved by making a puree out of the roasted butternut squash with vegetable stock. I also save some roasted chunks of squash to throw in at the end for some added texture. It’s simply divine!
It’s now one of our favourite risotto recipes to serve during the Autumn season. Plus, another quick midweek meal to add to my list.
Why should I make this squash risotto recipe?
- Risotto with squash is full of vitamin A and beta-carotene which supports a healthy immune system!
- A comforting dinner during the Autumn months when squashes and pumpkins are aplenty!
- Easy to make – no skills required.
- The brown butter makes this dish EXTRA tasty!
How to Make Squash Risotto
Step 1 – Roast the squash: cut the squash into quarters or substantial sized pieces and place on a baking tray (with skins on). Bake in a hot oven (around 220°c/200°c fan) for 30 minutes or until the flesh is soft. Cool it down a little.
Step 2 – Make the puree: Once cool enough to handle, scoop out the flesh from all but 2 of the pieces and place into a blender a long with 100ml of vegetable stock. I used 2 stock cubes per 1 litre of stock. Blend until pureed. I used my Nutri-bullet to do this but you can use any other blender! Cut the rest of the squash into cubes.
Step 3 – Fry the sage & onion: Melt the knob of butter in a medium saucepan and once beginning to brown, add the sage. Fry for a couple of minutes and remove from the pan and onto a plate. Add in the onion to fry until starting to brown.
Step 4 – Make the squash risotto: Throw the arborio rice into the brown butter for toasting, stirring constantly. About a couple of minutes of stirring and then gradually start to add the rest of the vegetable stock. I used approximately 1.2L of vegetable stock to make my risotto. Ensure you have a little extra to hand, just incase you need it. Once the rice is al dente, move onto step 5.
Step 5 – Stir in the squash puree and allow it to absorb. This should be enough liquid to achieve cooked rice (too much liquid will give the rice a soggy texture). You want it slightly over al dente (in my opinion) but not too much over!
Step 6 – Cheese & squash chunks: Throw in the chunks of squash and the grated parmesan. Give it all a good stir. Serve with the crispy sage leaves and more parmesan.
Risotto Step-By-Step Instructions
Equipment Needed
1 x medium saucepan
1 x sharp knife
1 x large baking tray
1 x blender (I used my Nutri-Bullet).
1 x jug
1 x chopping board
1 x wooden spoon
1 x weighing scales
1 x small plate
1 x grater
Frequently Asked Questions
How can I make this risotto vegan?
If the parmesan was omitted from this squash risotto, it would be vegan. You can choose to use vegan parmesan like Violife ‘Prosociano’ instead. It really does taste a lot like parmesan!
What nutrients are found in a butternut squash?
Butternut squash contains a high amount of vitamin A, which is brilliant for our immune systems. It’s a great source of fibre which is good for healthy digestion, plus also contains vitamin C (good for bone health), magnesium and potassium.
Can butternut squash risotto be frozen?
Technically, yes, but I would avoid. Risotto is one of those foods best enjoyed fresh. You’re better off making something like arancini with the leftovers. I made this Easy Risotto Cakes from Tasty Ever After and they were divine!
How often should I stir risotto?
A lot! Risotto needs pretty much constant stirring. The rice might absorb the water quickly whilst you’re not looking and the bottom will burn! I would recommend staying near to your risotto when cooking. It’s for the best!
How long does risotto last in the fridge?
I would only keep risotto for a couple of days, maximum. Rice can easily harbour bacteria like salmonella, so you want to make sure you cool it down quickly before refridgerating and ensure you heat it up thoroughly.
Roasted Butternut Squash and Sage Risotto
Equipment
- 1 x jug
- 1 x chopping board
- 1 x wooden spoon
- 1 x weighing scales
- 1 x small plate
- 1 x grater
- 1 x medium saucepan
- 1 x sharp knife
- 1 x large baking tray
- 1 x blender
Ingredients
- 1 butternut squash
- 1.2 L vegetable stock I used 2 stock cubes
- 20 g salted butter
- Handful sage leaves
- 1/2 onion diced
- 400 g arborio risotto rice
- 100 g parmesan grated
Instructions
- Cut the squash into quarters or substantial sized pieces and place on a baking tray (with skins on). Bake in a hot oven (around 220°c/200°c fan) for 30 minutes or until the flesh is soft. Cool it down a little.
- Once cool enough to handle, scoop out the flesh from all (about 300g) but 2 of the pieces and place into a blender a long with 100ml of vegetable stock. Blend until pureed. Cut the rest of the squash into cubes.
- Melt the knob of butter in a medium saucepan and once beginning to brown, add the sage. Fry for a couple of minutes and remove from the pan and onto a plate. Add in the diced onion to fry until starting to brown.
- Throw the rice into the brown butter for toasting, stirring constantly. About a couple of minutes of stirring and then gradually start to add the rest of the vegetable stock. Once the rice is al dente, move onto step 5.
- Stir in the squash puree and allow it to absorb. This should be enough liquid to achieve cooked rice (too much liquid will give the rice a soggy texture). You want it slightly over al dente (in my opinion) but not too much over!
- Throw in the chunks of squash and the grated parmesan. Give it all a good stir. Serve with the crispy sage leaves and more parmesan.
Notes
Nutrition
