Butternut squash risotto

If you’re anything like us and have a gigantic butternut squash to eat up and are sick of the same recipes try this one. It’s delicious.

Ingredients (serves 4)

  • 1kg butternut squash (peeled and cut up)
  • large bunch of sage, roughly chopped
  • 1.5 litres of vegetable bouillon
  • Olive oil (roughly 3 tbsp but I like to add more)
  • 50g butter (make it vegan with vegan block or similar)
  • 1 onion (finely chopped)
  • 300g risotto rice
  • 150ml white wine
  • 1 tbsp miso paste (available instore only)
  • 1 tbsp nutritional yeast (plus some for sprinkling at the table)
  • 1/2 lemon, juiced


Preheat oven to 220c (200c fan).

Spread the chopped butternut squash on a baking tray, scatter sage leaves over, drizzle olive oil over and mix well. Roast for 30 minutes until soft and brown.

Meanwhile, bring the stock to a simmer. In a separate pan melt half the butter and add the onions, cooking on a low heat for 5-8 minutes until soft but not browned. Add the rice and stir for a few minutes.

Pour the wine in and stir until absorbed. Over a low heat, add the stock, 200ml at a time, stirring well, don’t add more stock until the last addition has been absorbed. Keep stirring to avoid it sticking and after roughly 25 minutes the rice will be al dente. You want the rice to have a creamy consistency. Stir the miso, nutritional yeast and lemon juice through the rice.

Take the squash out of the oven and mash half of it. Leave the rest as chunks. Stir the mashed squash in along with the rest of the butter. Carefully stir in the squash chunks and serve, ideally with some nice crusty bread, like our sourdough.



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