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Rated excellent by our customers

Roasted butternut squash and sage risotto with pinenuts

Preparation time less than 30 mins Cooking time 1 to 2 hours

Customer Rating:
4.0 (8 votes)
1 Customer Review(s)

Posted by: Ruth




1 - 2 hrs

Skill Level




Courses etc.

Main Courses

You will need

sea salt More products
freshly ground black pepper More products
large onion, chopped More products
3 large knobs of butter Available only in our Edinburgh shops More products
large butternut squash More products
2 garlic cloves, peeled More products
400g/14oz arborio or other Italian risotto rice More products
2 glasses white wine

Sorry unavailable

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1 litre/1¾ pint hot vegetable stock More products
good handful of freshly grated parmesan cheese, plus extra to serve

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75g/3oz pinenuts, to serve More products
2 tbsp olive oil, plus extra for drizzling More products
about 15 sage leaves, chopped

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Need help converting measurements? View our recipe measurement conversion tables here.


  • Preheat the oven to 200C/400F/Gas 6.
  • Cut the butternut squash into 6-8 wedges, remove the seeds and place in a roasting tray.
  • Chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper. Tip into the tray and rub over the butternut squash with your hands.
  • Roast in the oven for 40-50 minutes until softened and becoming golden in colour.
  • Once the squash has cooked, cool slightly, then scrape the soft flesh away from the skin into a bowl. Lightly mash with a fork or potato masher until it is fairly chunky in texture. Scrape any sticky juices left in the roasting tray into the bowl and keep warm while making the risotto.
  • Heat the olive oil and a good knob of butter in a deep, heavy-based frying pan or saute pan. Gently fry the onion until softened. Add the rice and stir for about a minute until the grains are coated with the oil and butter.
  • Pour in the wine and stir continuously until it has cooked into the rice. Add a good ladle of hot stock and the remaining sage and season well with salt and pepper. Turn the heat down so the stock is simmering gently. Keep adding ladles of stock as it cooks into the rice, stirring and moving the rice around in the pan. After about 15-20 minutes the rice should be soft but still have a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too loose. Add extra stock if necessary. It may seem tedious standing and stirring but the end result will be worth it.
  • Remove the pan from the heat and gently stir the roasted butternut squash into the risotto with the parmesan, the remaining butter and seasoning to taste. Add any extra stock if the risotto seems particularly thick. Cover with a lid for a couple of minutes as this will give the risotto an even creamier texture.
  • During this time, place the pinenuts in a fairly hot frying pan and toss around until golden. Spoon the risotto into warmed bowls and scatter with the pinenuts and extra parmesan.

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Customer comments

Added ByComment
MildredPretty good!

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