Learn how to make butternut squash risotto with our simple recipe video. This butternut squash recipe produces a rich warming flavour and is the perfect dish for vegetarians also
- 1 butternut squash, about 1kg (2¼lb), deseeded, peeled and cut into chunks
- 3tbsp light olive oil
- 1 medium onion, peeled and chopped
- 250g (8oz) risotto rice
- 150ml (¼ pint) white wine
- Approximately 1 litre (1¾ pints) vegetable stock
- 2tbsp freshly chopped sage
- Salt and freshly ground black pepper
- For the garnish:
- Sunflower oil, for frying
- 3-4 sage leaves
Set the oven to gas mark 6 or 200°C.
Place the chunks of butternut squash in a shallow roasting tin and pour over 2tbsp of light olive oil. Turn the squash to coat it in the oil, then cook it in the oven for 20-30 mins, turning it occasionally, until it’s a light-golden colour at the edges.
Meanwhile, heat the remaining olive oil in a deep frying pan and add the onion. Cook the onion over a medium heat for about 5 mins, until it softens, but doesn’t colour. Add the rice to the pan, and stir it well to mix it in with the onion, and then add the wine to the pan. Bring it to a simmer, and then stir until the wine is almost completely absorbed.
Bring the stock to the boil and then gradually add it to the risotto, stirring the risotto well, until the rice is just cooked. Adding the stock slowly and stirring well will help to make a thick, almost creamy risotto.
To make the garnish, heat a small amount of sunflower oil in a pan, add the sage leaves and fry them very briefly until they are just crisp, then remove them from the pan.
Stir the cooked butternut squash into the risotto, along with the sage and seasoning to taste. Garnish with the fried sage leaves just before serving. (Not suitable for freezing).
Top tip for making Butternut squash risotto
Top tip: Although it's not suitable as a garnish, 1 level tbsp dried sage will work in place of chopped fresh sage in the risotto, if you can't find fresh.