Baked butternut squash and sage risotto

Name: Baked butternut squash and sage risotto
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 30g unsalted butter; 2 shallots, finely chopped; 300g arborio risotto rice; 1 medium butternut squash, peeled and chopped into 1cm cubes; Small bunch fresh sage, roughly chopped, a little set aside to garnish; 2 garlic cloves, crushed; 200ml dry white wine; 1 litre fresh stock (check it’s gluten free, if needed); 30g parmesan (or vegetarian alternative), finely grated, plus extra to serve; You’ll also need…; 1.5 litre ovenproof dish, about 5cm deep

Instructions

Prep:25minCook:45min

This baked butternut squash and sage risotto recipe is easy to make and even easier to eat – a comforting vegetarian meal for any night of the week. Add an extra oozy twist with our butternut squash and blue cheese risotto.

Updated at: Wed, 12 Nov 2025 08:36:46 GMT