Roasted Butternut Squash and Sage Risotto Recipe

Roasted Butternut Squash and Sage Risotto Recipe

This roasted butternut squash and sage risotto recipe originally appeared in the October 2015 Issue: Craving Comfort

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Foodie  Foodie  | about 3 years ago

This article originally appeared in the October 2015 Issue: Craving Comfort. Read it here!

Serves: 2


  • 200g risotto rice
  • 1/2 white onion (finely diced)
  • 1/2 butternut squash (peeled and cubed)
  • 125ml white wine
  • 750ml vegetable stock
  • 30g parmesan cheese (grated)
  • 2 tbsp olive oil
  • 1 tsp butter
  • a large handful of sage leaves

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  1. Toss the cubed butternut squash with 1 tbsp olive oil, season with salt and pepper and place in a baking tray. Keeping a a few sage leaves aside, chop the rest of the sage and add to the butternut squash. Bake in a preheated oven at 200 C for 35-40 minutes until soft and golden. When cooked, blitz 2/3 of the cooked squash in a food processor and keep the rest for serving.
  2. For the risotto, place the remaining oil and butter into the pan with the chopped onion. Allow to soften (but not colour) for 5 minutes. Add the rice and stir to coat with the oils from the pan for a minute or two.
  3. Add the wine to the rice and stir constantly on a medium heat until the wine has absorbed and the rice starts to become creamy. Heat the vegetable stock in a separate pan and add to the rice, a ladle at a time, until the rice has completely absorbed the liquid and is al dente.
  4. To finish off the risotto, add the pureed squash, parmesan cheese and a twist of black pepper. Serve topped with the whole chunks of squash and some crisp sage leaves.


Foodie | Hong Kong

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