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Butternut Squash and Sage Risotto with Feta and Pepitas

Butternut Squash and Sage Risotto with Feta 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 tangy folded cheese are folded in for a comforting Winter dinner.

Tags:Gluten-freeVeggie
Allergens:Milk

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

Total Time45 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Butternut Squash

¼ ounce

Sage

2 clove

Garlic

1 unit

Yellow Onion

¾ cup

Arborio Rice

1 unit

Veggie Stock Concentrate

2 ounce

Feta Cheese

(ContainsMilk)

1 ounce

Pepitas

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

2 teaspoon

Olive Oil

box

Salt

box

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2552 kJ
Calories610 kcal
Fat24 g
Saturated Fat10 g
Carbohydrate89 g
Sugar7 g
Dietary Fiber8 g
Protein18 g
Cholesterol0 mg
Sodium546 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Cutting Board
Knife
Pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

Prep the ingredients: Preheat the oven to 400 degrees. Halve, peel, and finely dice the onion. Finely chop the sage leaves. Mince or grate the garlic. Toss the butternut squash on a baking sheet with the sage, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for about 30 minutes, tossing halfway through cooking, until soft and golden brown.

2

Warm the stock: In a small pot, bring 3 cups water and the stock concentrate to a low simmer

3

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

4

Add the rice to the pan and toss for 1-2 minutes, until translucent. Begin adding the warm stock to the pan, ¼ cup at a time, until absorbed, stirring after each addition. Continue until the rice is al dente, for about 25-30 minutes.

5

Finish the risotto: When the risotto is al dente, stir it the roasted butternut squash into the risotto. Stir 1 tablespoon butter into the risotto and season generously with salt and pepper.

6

Garnish and plate: Serve the risotto sprinkled with feta and pepitas. Enjoy!