HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAutumn Risotto With Butternut Squash, Sage, And Pepitas
Autumn Risotto with Butternut Squash, Sage, and Pepitas

Autumn Risotto with Butternut Squash, Sage, and Pepitas

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Risotto is amazing due to its ability to create a creamy sauce without a drop of cream—it’s all about the stirring! Roasted butternut squash, earthy sage, and nutty Parmesan cheese are folded in for a decidedly Autumnal dinner.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyHard
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Arborio Rice

1 ounce

Parmesan Cheese


1 unit


2 clove


2 unit

Veggie Stock Concentrate

¼ ounce


1 ounce


8 ounce

Butternut Squash

Not included in your delivery

1 tablespoon



5 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories670 kcal
Energy (kJ)2803 kJ
Fat30 g
Saturated Fat10 g
Carbohydrate88 g
Sugar5 g
Dietary Fiber9 g
Protein20 g
Sodium577 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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Preheat oven to 400 degrees. In a medium pot, bring the stock concentrates and 2 ½ cups water to a simmer over low heat. Cut the butternut squash into ½-inch cubes if they aren’t already. Mince or grate the garlic. Halve, peel, and finely chop the shallot.


Toss the butternut squash on a baking sheet with 2 teaspoons oil and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through cooking, until soft and golden brown.


Heat 1 tablespoon oil in a large pan over medium heat. Add the garlic and shallot and cook, tossing, 3-4 minutes, until very soft. Season with salt and pepper. Add the rice to the pan and cook, tossing, for 1-2 minutes, until rice looks translucent. Reduce heat to medium-low.


Make the risotto: in ¼ cup increments, add the warm stock to the pan and stir frequently, until the liquid absorbed by the rice. Continue this process until the rice is al dente and a loose, creamy sauce has formed, about 25-30 minutes.


Finely chop the sage, reserving a few small leaves for garnish.


When the risotto is al dente, stir the butternut squash, chopped sage, Parmesan, and 1 tablespoon butter into the pan. Season generously with salt and pepper.


Divide the risotto between plates and garnish with the pepitas and reserved sage leaves. Enjoy!