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Roasted butternut squash and sage risotto

We all know that risotto is pretty labour intensive, but somehow I really enjoy it. It doesn’t take much mental energy – you can stand there, you arm taking on an automatic stirring motion while your mind wanders somewhere else. The one thing I didn’t enjoy about making this dish was struggling with preparing the butternut squash. Anyone that knows me well will know that my arms are as weak as twigs – it took me a fair while to even chop through the skinny neck of the squash. Once you get into it it’s a lot easier, but that first cut was embarrassingly difficult.
Anyway, enough talk of my physical inferiorities. This risotto is gorgeous – creamy rice combined with rich sage and slightly sweet roasted squash. I’m obviously slightly uneducated when it comes to sage, because the first thing it brought to mind was the taste of sage and onion stuffing. This was far better than stuffing though!

Roasted butternut squash and sage risotto

Recipe adapted from BBC Good Food 
Serves 3
2tbsp sunflower oil
400g butternut squash (approx. half a large squash), diced
1 handful sage, roughly chopped
25g butter
1 onion, diced
300g arborio rice
2 stock cubes, made up with approx. 1 litre of boiling water
100g cheddar cheese, grated

Heat the oven to 200°C (Gas Mark 6 / 400°F).

Lay the cubes of butternut squash and the chopped sage on a baking tray, and coat with the oil. Roast in the oven for 30 minutes, or until the squash is soft.
Meanwhile, melt half of the butter in a risotto pan or wok. Gently soften the onion for 5 minutes.
Add the remaining butter, and once it has melted, add the rice and stir until coated.
After a few more minutes, begin adding the stock a little at a time, only adding more when the rice has absorbed the previous amount. Continue adding stock and leaving it to be absorbed until the rice is al dente – you may need more or less than the litre suggested.
Once it is soft, remove the squash from the oven. Mash half of it a little with a fork, and mix it into the risotto, along with the grated cheese. Serve topped with the remaining chunks of roasted squash and sage.
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Sandy

Monday 30th of January 2012

Question: What would be a good alternative to sunflower oil if I can't find it in my grocery store?

Becca

Monday 30th of January 2012

Sunflower oil is just the standard oil I use to cook with here in the UK - so whatever you normally use should be fine! Just make sure it's an oil that is okay to be cooked with (e.g. not olive oil) - if not, you can just use a little butter.

cloudberrydreams

Thursday 19th of January 2012

Oh my goodness, this looks AMAZING. Roasted pumpkin/butternut squash is one of my favourite things EVER.

Pam

Wednesday 18th of January 2012

It looks so flavorful and delicious.

Kim

Wednesday 18th of January 2012

Thanks for finding me over at Stirring the Pot so I could in turn find your site! I love making risotto because it's so humble and there are so many variations. I've never made a butternut squash risotto before but wow....this looks delicious.

I was looking to follow you, but I couldn't find a follow button?

Becca @ Amuse Your Bouche

Wednesday 18th of January 2012

Thanks! :) I use Google Reader so I'd never even thought to add a follow button, but I think I've done it now, over in the column on the left... is that all you need? Thank you!