Roasted butternut squash risotto with sage that’s cooked in the classic way resulting in a rich and creamy meal that I top with blue cheese.
The roasting of the butternut squash adds a little extra time to cooking this delicious recipe, but you can do this 2-3 days in advance which means the dish will cook in around 30-35 minutes.
Risotto alla Zucca
I love cooking risotto, for me it is a dish that I cook when I don’t know what else to cook.
You can make them from pretty much any ingredients you have lying around. Mine vary from smoked mackerel and pea risotto and tomato risotto all the way through to a delicious black pudding risotto and chicken and chorizo risotto.
I find the whole process of adding stock and stirring whilst sipping wine and listening to music very cathartic and incredibly relaxing.
This butternut squash risotto recipe uses some of the finest autumnal ingredients that just work well together to create comfort food heaven.
The roasted butternut squash puree is joined by sage, which is a wonderful flavour combination.
I round it all out with some crumbled blue cheese, I use Roquefort, and that’s it, job done!
This cooking malarkey is simple!
It is nothing more than a series of simple techniques which can all be learned.
Frequently Asked Questions
What risotto rice should I use?
I base all of my risotto recipes on Arborio rice because it is the most commonly available.
This recipe is equally good, if not better made with carnaroli rice, rice that has a higher starch content which leads to an even creamier mouthfeel.
Can I use a different type of squash?
Yes, absolutely. My cooking is very much focused on cooking for two, and as a result butternut squash is the logical choice.
You can often buy small ones that leave no waste, but you can use whatever you like.
What can I do with leftover butternut squash?
If you can only get your hands on a larger squash, don’t worry, here are a few options that will help you use the leftovers
- Burmese Pumpkin Curry.
- Roasted Butternut Squash Pasta.
- Butternut Squash Chilli.
- Butternut Squash Tagine.
How do I store leftover squash?
Try and keep it in a large “lump”, so cut it in half and roast half for this recipe. Then tightly wrap the other half in cling film and keep it in the fridge. You should get 3 or 4 days out of it.
Can I use a different blue cheese?
Yes, you could use everything from gorgonzola to Danish blue and all the way through to the mighty Stilton, choose something that you like!
Can I use dried sage?
Yes, depending on how fresh your dried sage is use between half and one tablespoon.
Risotto is a wonderful one-bowl meal of loveliness that needs little else, and this roasted butternut squash number is no different!
However, I almost always serve a risotto with some form of bread, I prefer either some toasted ciabatta or fresh focaccia.
However, we both agree that the rest of the left over wine must be consumed with the risotto!
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- Roasting dish.
- 28cm or 11″ frying pan or skillet.
- Small saucepan to keep the stock warm.
- Ladle, stirring and serving spoons.
- Spoon and fork for scooping out and mashing the butternut squash.
- Kitchen knife.
- Chopping board.
- Weighing scales and or measuring jug, cups and spoons.
Roasted butternut squash puree is at the heart of this delicious and comforting risotto recipe which is paired with the classic flavours of sage and blue cheese.
- 1 Small (500g) Butternut Squash
- 1-2 Tbsp Olive Oil
- ½ Tsp Coarse Sea Salt
- ½ Tsp Black Pepper
- 175g (¾ Cup) Risotto Rice
- 30g (2 Tbsp) Butter
- 35g (1 Small) Banana Shallot
- 50g (1 Stick) Celery
- 2 Garlic Cloves
- 175ml (¾ Cup) White Wine
- 500ml-650ml (2½ Cups) Vegetable Stock
- 16-24 Sage Leaves
- 100g (1 Cup) Roquefort Cheese
- Cut the pumpkin in half and scoop out the seeds, place it in a roasting dish, drizzle over the olive oil, and sprinkle with salt and pepper. Roast for 55-60 minutes at 180°C or 350°F and set aside to cool a little.
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Dice the celery as finely as you can.
- Peel the garlic and dice it as finely as you can.
- Cut the sage leaves into thin strips.
- Heat the vegetable stock to a slow simmer.
- Heat a 28cm or 11" frying pan or skillet over a medium-high heat and add the butter.
- When the butter begins to foam add the diced shallot and and celery and cook until softened, this will take around 4-5 minutes. If they begin to colour reduce the heat a little.
- Add the garlic and cook for 1 minute.
- Pour in the risotto rice and stir until the grains become translucent at the edges, this should take 2-3 minutes.
- Add the shredded sage, pour over the white wine and stir until almost all of the wine has evaporated/been incorporated into the rice.
- Turn the heat down a little and slowly stir in the hot vegetable stock a ladle full at a time. Stirring continually, making sure almost all of the stock has been incorporated each time and the pan is almost dry. As you get to the end of the cooking process you can add more stock at a time.
- Repeat this until all of the stock is incorporated and the rice is cooked with a very slight bite which should take between 25 and 35 mins.
- Scoop the roasted squash from the skins which should be cool enough to handle now, and mash with a fork to form a puree. It should yield around 300g or 1 cup of roasted butternut squash puree.
- Stir the squash puree into the risotto and cook until it is all incorporated and creamy, then remove from the heat and add a lid, letting the dish sit for 5 minutes.
- Whilst the risotto is relaxing crumble the Roquefort cheese, then serve the risotto topped with the crumbled cheese.
Amount Per Serving: Calories: 486Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 76mgSodium: 1489mgCarbohydrates: 37gFiber: 3gSugar: 6gProtein: 10g
Calorific details are provided by a third-party application and are to be used as indicative figures only.