Buttered-Up Butternut Squash Risotto
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Buttered-Up Butternut Squash Risotto

Buttered-Up Butternut Squash Risotto

with Sage and Pepitas

Butternut squash is a versatile veg that goes with just about everything, but its ultimate use might just be in risotto. Its sweet flavor and tender flesh provide the perfect contrast to the rich, brothy creaminess of the rice. To really turn up the taste in this recipe, we’re also adding herby sage, shreds of Parmesan, and a pepita garnish for crunch.


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

Total Time45 minutes
Prep Time


serving amount

8 ounce

Butternut Squash

2 unit

Veggie Stock Concentrate

2 clove


1 unit


¾ cup

Arborio Rice

¼ ounce


¼ cup

Parmesan Cheese

(Contains Milk)

1 ounce


Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate81 g
Sugar5 g
Dietary Fiber7 g
Protein18 g
Cholesterol30 mg
Sodium540 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.


Baking Sheet
Large Pan
Large Pot


Preheat Oven and Roast Squash

Wash and dry all produce. Preheat oven to 400 degrees. Toss squash on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, 25-30 minutes.

Make Stock and Prep

Meanwhile, bring stock concentrates and 4 cups water to a gentle simmer in a medium pot over low heat. Mince or grate garlic. Halve, peel, and finely chop shallot.

Start Risotto

Heat a drizzle of olive oil in a large pan over medium heat. Add garlic and shallot and cook, stirring, until soft, 3-4 minutes. Season with salt and pepper. Add rice to pan and toss until grains are translucent, 1-2 minutes. Reduce heat to medium low.

Simmer Risotto

Add stock to pan ½ cup at a time, stirring after each addition. Allow rice to absorb stock before adding more. Continue until rice is al dente, 25-30 minutes—risotto should be thick but not stiff and grains should have a little bite to them.

Chop Sage

While risotto cooks, pick sage leaves from stems; discard stems. Set aside a few small leaves for garnish, then finely chop the rest. TIP: Practice this Italian phrase while you wait for the risotto to finish: Chi se move mangia e chi sta fermo secca. (“Those who move eat. Those who stay still dry up.”)

Finish and Serve

When risotto is done simmering, stir squash, chopped sage, Parmesan, and 1 TBSP butter into pan. Season generously with salt and pepper. Divide between plates. Garnish with pepitas and reserved sage leaves.

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