Roasted Butternut Squash Risotto with Sage and Blue Cheese

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.

Serving Suggestions

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.

My wife prefers garlic bread or cheesy garlic bread so I’ll leave it for you to guess who usually wins.

However, we both agree that the rest of the left over wine must be consumed with the risotto!

Equipment Used

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.

• Stovetop.
• Oven.
• 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.