Roast Butternut Squash Risotto

  • Asparagus 
  • 4 small squash such as acorn and harlequin
  • 3 tbsp olive oil - extra for roasting
  • Salt and freshly ground black pepper
  • A few sprigs fresh thyme
  • 1 small butternut squash, peeled, diced
  • 1 small glass white wine or stock
  • 1 litre hot vegetable stock
  • 6 shallots, finely chopped
  • 50g butter
  • 300g risotto rice
  • 2 tsp finely chopped sage
  • 3 tbsp grated Parmesan cheese


A whole squash hollowed out and roasted until tender makes for an eye-catching and edible serving dish for this vegetarion risotto. 

Prep time: 10 mins Cook time: 40 mins Serves: 4

1. Preheat the oven to 200 degrees C/180 degrees fan oven/gas mark 6. Cut the top off each of the small squash using a sharp knife. Scoop out the seeds, rub a little oil inside each one and season well. 

2. Put the prepared small squash on a baking tray before sprinkling with some thyme leaves. Roast in the oven for 30-40 minutes or until softened and browning. Meanwhile, cook the chopped butternut squash, seasoned well and with a drizzle of olive oil in a roasting tray underneath the small squash for about 20 minutes until golden and tender making sure they don't burn. 

3. While all the squash is cooking, gently heat the wine or stock in a pan. In a separate casserole pan, fry the shallots in the oil and 25g of the butter until softened before adding the rice and sage. Stir for a few minutes until well coated with oil then gradually add the vegetable stock mixture a ladleful at a time.  

4. Keep stirring and, as each ladleful is absorbed, pour in more liquid until the rice is tender but still has a slight bite. Add the remaining butter, sage, cheese and chopped squash and check the seasoning. Remove from the heat, cover and leave to sit for 2-3 mnutes. 

5. Put a whole squash on each plate and spoon the risotto inside. Garnish with sage leaves (see Editor's Note) and serve. 

Editor's Note: Garnish with fried sage leaves. Heat a knob of butter and drizzle of oil in a pan before dropping in 4-8 small sage leaves and frying until crisp. Drain on kitchen paper and season. 

Find this recipe and more in the Ideal Home Show Cookbook.


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