Baked Butternut Squash Risotto Recipe
This super tasty and substantial baked Butternut Squash risotto is so simple to make. For those seeking delicious meat-free recipes, easily adapted to be a vegetarian or vegan recipe by swapping out the Parmesan cheese. This risotto recipe has less fat than many other risotto recipes so is a lighter choice but with all of the flavour.
YOU WILL NEED (TO SERVE 3-4):
- 700g butternut squash, peeled, de-seeded and cut into cubes of approx 2cm.
- 3 garlic cloves, whole including skin
- 1 tsp fresh sage finely chopped
- 1 tbsp olive oil, plus a little extra for cooking the onions
- salt and pepper
- 750ml vegetable stock
- a grating of Parmesan cheese, or if making this vegan/ vegetarian sprinkle a little nutritional yeast for flavour
- 1 white onion, finely chopped
- a splash of white wine (about 50ml)
- 250g risotto rice
1.Preheat your oven at 180 oC/ gas mark 4. Put your squash on an oven tray, drizzle with 1tbsp olive oil, add the garlic cloves whole, and sprinkle over some salt and pepper. Roast for 30-40 minutes until the squash is soft. Note- this will vary according to the size of your squash so check regularly. Take out of the oven and allow to cool.
2. When cooled slightly, put 3/4 of your roasted squash in a blender. Squeeze out the roasted garlic paste from the skin and add to the squash also, then blend to make a paste. If you do not have a blender, mash them as smoothly as you can to make a paste. Set aside.
3. Put 750ml of hot water in a small saucepan. Bring the water to the boil, then add your vegetable stock cubes. Stir to make your stock. Keep the stock on a low heat throughout cooking this dish, adding gradually to the risotto as needed.
4.In a large saucepan, add a small amount of olive oil (or fry spray). Add the chopped onions and cook at a low heat for about 10 minutes or until they are soft.
5.Add the risotto rice to the onions and stir well. Add the white wine to the rice and onions and stir until combined. Then add 100ml of the hot stock and continue to stir.
6. Continue to add the stock gradually (about 100ml at a time), regularly stirring for about another 20 minutes in total, until the rice is beginning to soften and you have the right consistency for your taste. You should need about 700ml of the stock in total so may have a little leftover in your small pan.
7. Now add the squash paste and half of the chopped sage to your rice and continue stirring for another 5 minutes. Add the remaining 1/4 of squash, mixing the chunks through so that it warms. Season to taste.
8.Serve! Sprinkle over the remaining fresh sage leaves, a twist of freshly ground black pepper, and a grating of Parmesan cheese or a sprinkle of nutritional yeast for the vegan/ vegetarian version. Serve with a rocket salad.
BAKED BUTTERNUT SQUASH RISOTTO (VEGAN):
We hope that you enjoyed our baked butternut squash risotto recipe. If you love squash, why not try our butternut squash lasagne? Please let us know in the comments below! For more of our recipes click here.
Why not try our roasted tomato and mozzarella risotto?