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Butternut Squash and Sage Risotto



Butternut Squash Risotto, by Hamish from Scotland






Preparation Time


Cooking Time



  • 1Kg Butternut Squash
  • 4 Tbsp Extra Virgin Olive Oil
  • Sage, (1 Tbsp Dried or 1 bunch fresh)
  • 1 1/2 Ltr Vegetable stock
  • 1 large Onion chopped
  • 300g Risotto Rice
  • White wine, (1 glass)
  • 50g Parmesan Cheese or Vegetarian Equivalent


Heat the oven to 220C / gas 7
Chop the Butternut Squash into 1cm chunks
Toss the BNS andthe Sage in 1 Tbsp Oil
Scatter evenly onto a shallow roasting tin
If using dried sage, put over the BNS whilst roasting
(for fresh sage see below)
Roast for 30 mins until brown and soft

Prepare the risotto
Bring the stock to the boil and keep on a low simmer
Melt half the butter over a medium heat in another pan
Stir in the onions and cook gently for 8-10 mins until soft but not browned
Stir occasionally
Stir the rice into the onions until coated in the butter
Stir continuously until the rice is shiny and the edges of the grain start to look see through
Pour in the wine and simmer until completely evaporated
Add the stock a small amount at a time
Stir the rice over a low heat for 25-30 mins until it is cooked al dente
The risotto should be creamy and slightly soupy

If using fresh sage, gently fry the whole sage leaves in a little olive oil until crisp
Set aside on kitchen paper
When the squash is cooked, mash half of it to a rough purée and leave half whole
When the risotto is just done, stir through the purée
Add the cheese and remaining butter and leave to rest for a few minutes

Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves

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