Baked Butternut Squash Risotto with Sage
Butternut Squash Risotto is an easy supper recipe that makes the best use of delicious butternut squash. It is baked in the oven for maximum convenience and the sweet squash blends beautifully with the sage and parmesan cheese.
Making Baked Butternut Squash Risotto is really simple. Use a pan that can go on top of the stove and in the oven to save on washing up!
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Easy Slow Cooker Risotto is a simple way to make a delicious creamy rice dish with simple ingredients. Serve it as it is with a salad or add whatever ingredients you have to hand, it’s such a versatile recipe.
Seafood Risotto is an ideal way to make a little seafood go a long way and if you have good quality canned seafood and some arborio rice in your larder then you can cook up this feast of flavour.
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More Butternut Squash Recipes from Farmersgirl Kitchen
Baked Butternut Squash Risotto
Ingredients
- 3 tablespoon (3 tablespoon) olive oil
- 1 (1) small onion peeled and chopped
- 2 cloves (2 cloves) of garlic peeled and finely grated or crushed
- 375 grams (2.5 cups) butternut squash (weight when peeled) cut into 5 mm-1cm (1/4 – 1/2 in) cubes
- 325 grams (1.6 cups) risotto rice such as Arborio or Carnaroli
- 125 millilitres (4.5 fl oz) white wine or additional stock
- 900 millilitres (2 pint) vegetable stock
- 1/2 teaspoon (1/2 teaspoon) salt
- 1 teaspoon (1 teaspoon) black pepper freshly ground
- 100 grams (1 cups) Parmesan cheese finely grated
- 1 teaspoon (1 teaspoon) sage finely chopped
Instructions
- Preheat the oven to 180C (350F), Gas mark 4.
- Heat the olive oil in an ovenproof saucepan or deep ovenproof frying pan set over a low-medium heat, ad the onion and garlic, cover and cook for 8-10 minutes until soft.
- Add the cubed butternut squash and the rice and stir for 1 minute before adding the white win. Allow the wine to bubble, uncovered, for 1-2 minutes until it has evaporated, then add the stock and bring to the boil.
- Season with salt and pepper, cover and cook in the oven for 12-15 minutes or until the rice is just cooked, with the tiniest bit of bite (it should not be soft and mushy), and has absorbed the stock. Add the grated cheese and chopped sage and season to taste.
- Serve on warmed plates or in warmed bowls.
yummy and so rich in antioxidants lol
OH YEAH, I'll take it!!! That looks so goooooood. I'm telling you, since I've started blogging my recipe box is just overflowing. Isn't it GREAT!???? My kids have to pick their jaws up off the floor when they walk in and AGAIN I'm trying something new. Thanks for a great recipe ~ ♥
I love butternut squash, and it looks wonderful in this dish.
Nothing says Autumn to me like butternut squash! This recipe sounds wonderful. I'll give it a try.
I have the same book & I love Rachel's recipes!! I made this recipe before & I loved everything about it!!MMMMMMMMMMMMM,…
I crumbled a little crispy smoked bacon (streaky) onto it instead of parmesan and it gave it another texture and flavour……lovely !
Great idea Pete, glad you enjoyed the risotto.
I have this cook book too and made this risotto last night. I added about 2 cups of frozen peas half way through cooking which added a bit of colour. I served with some crispy smoked bacon and fried sage leaves on top. Delicious.