Roast Butternut Squash and Sage Risotto

A warm, comforting dish that celebrates the best of autumn’s harvest. Creamy risotto infused with sage, roasted butternut squash, and a hint of nutmeg makes the perfect seasonal centrepiece.

Ingredients (Serves 4)

• 1 medium butternut squash, peeled & cubed

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 300g arborio rice

• 150ml dry white wine (or extra stock)

• 1 litre hot vegetable stock

• 50g butter

• 50g parmesan, grated (plus extra to serve)

• Small bunch of fresh sage leaves

• Pinch of nutmeg

• Salt & freshly ground black pepper

Method

1. Roast the Squash – Preheat oven to 200°C (fan 180°C). Toss the squash cubes with 1 tbsp olive oil, salt, pepper, and a pinch of nutmeg. Roast for 25 – 30 minutes until golden and soft.
2. Start the Risotto – Heat the remaining oil in a pan, add onion and garlic, and cook gently for 5 minutes. Stir in the rice, coating well.
3. Add Wine & Stock – Pour in the wine, stir until absorbed, then add hot stock a ladle at a time. Stir frequently, adding more as it absorbs. Continue for 18 – 20 minutes.
4. Finish with Squash & Sage – When the rice is creamy and tender, stir in half the roasted squash, butter, and parmesan. Season to taste.
5. Crisp the Sage – Fry sage leaves in a little butter until crisp. Scatter over the risotto with the remaining squash. Serve hot with extra parmesan.

Tip: This pairs beautifully with a glass of chilled white wine or a spiced apple cider for the ultimate autumn evening.