Butternut Squash Risotto

There is no better combination than butternut squash and sage. I love to make this butternut squash risotto recipe for dinner in the colder months as it is the perfect comfort food – it is so warm, filling and delicious!


 You will need:

  • 1 large or medium butternut squash
  • 1 garlic clove
  • 2 tbsp olive oil,
  • A big handful of sage leaves
  • 2 to 3 shallots or one large white onion
  • 400g/14oz arborio or other Italian risotto rice
  • 1 glass of white wine
  • 1 litre/1¾ pint hot chicken or vegetable stock
  • A good handful of freshly grated parmesan cheese plus extra to serve
  • Salt and pepper

To make:

Preheat your oven to 200C/400F.

Dice up the whole butternut squash into one inch cubes making sure to remove the seeds and skin as you go along. If you are feeling lazy a lot of supermarkets will actually do pre-cut butternut squash, which will save you the trouble of having to cut up the squash yourself. Once the squash is diced place it in a roasting tray.


Sprinkle the squash with olive oil, salt and pepper, and  lots of chopped sage leaves. Give the squash a good stir.


While the butternut squash is roasting, heat up a glug of olive oil in a frying pan. Add some finely chopped shallots or white onion along with some garlic.

Once the shallots or onion have been softened and turned translucent in colour add in the rice and give the mixture a good stir until the grains are coated in the onion mixture. Pour in the wine and stir the rice until it fully soaks up the liquid.

Over the next 20 min slowly add in the hot stock in small doses, around a cup at at a time, so it has time to cooks into the rice. Remember to keep stirring as you go along. You will know when the rice is done because the stock will be absorbed and the rice will be soft but still have a bit of bite.


Your butternut squash should now be ready and be smelling amazing after around 35 min in the oven! The squash will be golden in colour and nice and soft on the inside.  Transfer the squash to a bowl and use the back of a fork to smash up the squash until a thick paste is made- this doesn’t have to be perfect some chucks leftover is okay.


Next, mix the squash in with the risotto rice with a handful of parmesan and watch as the bland risotto rice is transformed into golden deliciousness.

If you can wait to dig in cover the pan with a lid for a couple of minutes to give the risotto some time to rest, this will create a creamier texture.

To serve grab a friend, a delicious bottle of white wine and some extra Parmesan shavings!


Bon Appetit!

Steph xo