Roasted Butternut Squash & Sage Risotto

Roasted Butternut Squash & Sage Risotto

- 1 large butternut squash

- 2 garlic cloves, chopped

- 2 tbsp olive oil, plus a little extra for drizzling

- 15 sage leaves, chopped

- 3 large knobs of butter

- 1 large onion, diced

- 400g arborio risotto rice

- 250ml white wine

- 1 3/4 pints chicken stock or veg stock

- 200g parmesan, grated

1. Preheat oven to 180 celcius 

2. Cut down the centre of the butternut squash, scoop out the seeds, then chop each half into 3 pieces

3. Chop the garlic and then pop in a bowl with a generous glug of olive oil, salt, pepper and half of the sage leaves

4. Pop your wedges of butternut squash into a roasting tray and cover in the above oil mixture

5. Roast for 40-50 minutes until softened and golden in colour

6. Once the squash has cooked, spoon the flesh from the skin into a bowl, including any of the oil remaining in the roasting tin, then gently mash

7.Heat the olive oil and a good knob of butter in a heavy based pan

8. Add diced onion and gently fry until softened. Then add the risotto rice coating each grain in the mixture

9. Pour in the wine and stir continuously until absorbed 

10. Now start adding the stock a ladle at a time until all absorbed. May take 15-20 minutes of stirring 

11. Remove the pan from the heat and add the mashed butternut squash, the remaining chopped sage leaves, parmesan, salt & pepper and a knob of butter, stir and serve right away!


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