Butternut squash risotto

This is a recipe I researched about, and made it easier and better.

Now I will apologise for the very poor quality of the pictures - the day I decided to make this I did not get ready for it, so I took the pictures with my phone camera which is really low quality, and it was a pretty dark day, so I apologise for it.

Nonetheless, this really tastes awesome!!!


1 butternut squash
Olive oil
600 ml vegetable stock
50g butter
1 onion
4 garlic cloves
Mixed herbs (a collection of your preferred herbs)
1 cup rice (risotto rice preferably, but you can use the normal kind if you want)
100 ml white wine
50g grated Parmesan
Salt and pepper


Pre heat the oven to 350 degrees F or 180 degrees C.
Peel the squash (if you have difficulty peeling squash, try to do this before hand or ask for someones help like I did - I asked my husband to peel it for me.)
Cut the bulbous part apart from the neck.
Chop the neck into cubes of approximately 2 cm, toss them in olive oil and salt.
Put them in a baking tray and stick them in the oven for about 30 minutes, or until it gets golden brown.

While you wait for that to roast, open the bulb of the squash and clean the seeds out.
Chop the bulb into 2 cm pieces.

In a saucepan, warm up the stock and add the squash into it. On a low heat let it cook until soft.

While You wait for the roast and the boiling squash, in a wok, add some olive oil, half of the butter, onion, garlic, and herbs. Cook it until the onion is translucent.

Put the heat up to a medium and add the rice. Mix the flavours into that rice and add the wine.
Let the wine cook down.

Start adding the stock from the boiling squash to the rice, one ladle at a time, don't forget to stir the rice every now and again for the stock to incorporate into all the rice.
This step should take around 15 minutes.

When you have reached the last of the stock, mash up the squash and add it to the rice too.

When the risotto is nice and soft, remove it from the heat, add the rest of the butter, the cheese and salt and pepper to taste.
Stir it for the flavours to go everywhere.
If you find your risotto is too dry, you can always add a little bit more of hot water to it.

Serve the risotto in a plate or bowl, and on top add some of the roasted squash.


Would you try this recipe?
Pretty easy right?

If you give it a try, let me know in the comments below.


  1. I love Butternut squash risotto but I've never made it myself so I think I will definitely give your recipe a go! :)
    Irma xo

  2. Almost too embarassed to admit this but I've never tried butternut squash, i've wanted to but never really known what to do with it, so pleased I popped over to find this.


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