Butternut squash risotto with crispy sage and pancetta recipe

(101 ratings)

Butternut squash risotto with crispy sage and pancetta couldn't be simpler to make and at 72p per serving, you can feed a family fab food on a real budget

Squash risotto with crispy sage, low calorie meals
  • healthy
Preparation Time5 mins
Cooking Time25 mins
Total Time30 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories377 Kcal19%
Sugar4.7 g5%
Fat10.9 g16%
Saturated Fat2.2 g11%
Salt0.6 gRow 4 - Cell 2
Protein10.3 g21%
Carbohydrates57.1 g22%
Salt0.6 gRow 7 - Cell 2

Whip up this indulgent butternut squash risotto with crispy sage and pancetta in just five easy steps.

The sweet flavour and soft texture of butternut squash make for a perfect risotto. A splash of white wine, a handful of sage leaves, and crispy slices of pancetta make one mouthwatering meal. A portion of this dish works out at just 72p per serving.


  • 350g butternut squash pieces
  • 1 onion, roughly chopped
  • 3tbsp olive oil
  • 350g risotto rice
  • 200ml white wine
  • 1 litre hot chicken stock
  • 12 crispy pancetta slices
  • Small handful sage leaves




  1. Heat the oven to 200C, gas 6. Tip the squash and onion onto a baking tray, toss in 2tbsp oil to coat the veg and bake for 20 mins until softened.
  2. Meanwhile, heat the remaining oil in a large, heavy-based pan, then stir in the risotto rice and cook for 1 min until coated. Add the wine and cook, stirring, until it is absorbed.
  3. Next, start adding thehot stock a ladleful at a time, stirring frequently, only adding more once the liquid has been absorbed by the rice, about 15 mins.
  4. Tip the roasted vegetables into a food processor and whizz to a smooth paste, adding a little milk if needed. Stir this through the rice and season to taste.
  5. Divide the risotto between 6 plates and top each with 2 pieces of crisp pancetta and 2 sage leaves to serve.

Top tips for making butternut squash risotto with crispy sage and pancetta

If you have any leftover, cool it before refrigerating and the next day, fry in a little oil until piping hot and serve with a simple salad for lunch.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies