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Butternut Squash and Sage Risotto
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Butternut Squash and Sage Risotto

Butternut Squash and Sage Risotto

with Parmesan and Pepitas

For us, fall is all about getting our fill of those harvest veggies, and butternut squash is at the top of our list. Its vibrant orange color just screams out to be paired with sweater weather and changing leaves. To up the cozy factor in this perfectly autumnal recipe, we’re embedding it in a warm, creamy risotto and adding fragrant sage and nutty pumpkin seeds.


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

Total Time50 minutes


serving amount

1 unit

Yellow Onion

¼ ounce


2 clove


12 ounce

Butternut Squash

1 unit

Veggie Stock Concentrate

¾ cup

Arborio Rice

½ cup

Parmesan Cheese

(Contains Milk)

1 ounce


Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate86 g
Sugar6 g
Dietary Fiber7 g
Protein21 g
Cholesterol45 mg
Sodium530 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
Small pot
Large Pan


Preheat and Prep

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and finely dice onion. Pick and finely chop enough sage leaves to give you 1 TBSP. Mince or grate garlic.

Roast Squash and Warm Stock

Toss squash on a baking sheet with chopped sage, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until tender and browned, about 30 minutes, tossing halfway through. Meanwhile, bring 3 cups water and stock concentrate to a gentle simmer in a small pot.

Cook Aromatics

Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook, tossing, until softened, 5-6 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.

Cook Risotto

Add rice to pan and toss until grains are translucent, 1-2 minutes. Pour stock into pan ½ cup at a time, stirring after each addition. Allow rice to absorb stock before adding more. Continue until grains are al dente, 25-30 minutes— risotto should be thick but not stiff and grains should have a little bite to them.

Finish Risotto

Once risotto is done cooking, stir squash into pan, followed by 1 TBSP butter and half the Parmesan. Season with salt and pepper.

Plate and Serve

Divide risotto between plates. Garnish with pepitas and remaining Parmesan and serve.

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