Roasted butternut squash risotto with gorgonzola and sage

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 4

By Sycamoretreeisvile



  • 2 pints vegetable stock use two OXO-sized cubes for best flavour, rather than one

  • 450g butternut squash

  • 300g risotto rice

  • 4 cloves garlic with their skins on

  • 10 fresh sage leaves

  • 60g gorgonzola


  1. Preheat oven to 200C (180C for fan ovens).
  2. Top and tail and peel your squash and chop into medium-sized chunks (half the size of a small matchbox).
  3. Lay it out on a roasting tin with the garlic cloves in skins and spray well with low fat cooking spray.
  4. Roast for 25 mins.
  5. While it's roasting, finely chop two of your sage leaves.
  6. Spray a large non-stick frying pan with low fat cooking spray and fry the risotto rice for 1 min.
  7. Add the chopped sage and then add the stock a ladle-full at a time under a low to medium heat so that it bubbles gently and gradually absorbs all the stock and the rice is tender but with a bit of bite.
  8. Don't add more stock until all the previous stock has been absorbed.
  9. If you run out of stock before it gets tender, just add a little water.
  10. After 25 mins, take squash out of the oven, add 8 remaining sage leaves and re-spray everything with the cooking spray.
  11. Return to oven for another 10 mins.
  12. Then remove garlic cloves from their skins and stir the softened cloves into the risotto together with the squash.
  13. Put aside the roasted sage leaves for garnish.
  14. Season, and if needs be, heat through until piping hot again.
  15. Now drop lumps of the gorgonzola into the risotto and stir through at the last minute.
  16. Serve with a couple of sage leaves as garnish.

Handy Hint

Just keep the heat low but steady, you need the rice to absorb the stock rather than get evaporated.

Additional Information

  • Can Freeze

  • squash

  • Rice

  • cheese

  • Main Course

  • Vegetarian

  • Nut Free

  • Egg Free

This recipe has not been rated.

Rate this recipe

Your comments

  • Sycamoretreeisvile 26/07/09 21:54

    This is a fabulous low fat/weight loss recipe. Portion size is as per "normal" non diet portion and nothing about it tastes low fat.