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Butternut Squash and Sage Risotto

Butternut Squash and Sage Risotto

Butternut Squash and Sage Risotto

with Parmesan and Pepitas

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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.

Tags:

Eggs not included

•Nut free

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total50 minutes

Active

DifficultyEasy

Ingredients

serving amount

1

Onion

¼

Sage

2

Garlic Clove**

12

Butternut Squash

1

Vegetable Stock Concentrate

¾

Risotto Rice

½

Parmesan Cheese

(Contains: Milk)

1

Pepitas

1

Butter

(Contains: Milk)

Not included in your delivery

2

Olive Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kJ)2803 kJ

Energy (kcal)670 kcal

Fat28 g

of which saturates12 g

Carbohydrate87 g

of which sugars6 g

Protein21 g

Salt620 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Small pot

•Large Frying Pan

Instructions

Preheat and Prep

1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. 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

2

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

3

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

4

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

5

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

6

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

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