A delicious, warming dish for cold winter nights, or a healthy and wholesome dish for a long summer evening - our gluten-free Spiced Butternut Squash Risotto works well at any time. Our kit contains delightful blend of warm spices and a roasted garlic paste - we're particularly fond of the cinnamon and chilli blend in this dish – the flavour combination here certainly had us coming back for seconds!

Cook our delicious Spiced Butternut Squash Risotto in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Spiced Butternut Squash Risotto. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Vegetable Stock pot, a Roasted Garlic Paste pot and a Risotto Spice Blend pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Spiced Butternut Squash Risotto in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Vegetable Stock
  • Roasted Garlic Paste
  • Risotto Spice Blend

Your shopping list:

small onion
butternut squash
arborio risotto rice
pine nuts
of prosciutto
of white wine(optional)

Our 25 minute recipe

  • 1.

    Make the stock

    Boil 750ml water in a pan and then add the VEGETABLE STOCK. Keep warm on a low heat. 

  • 2.

    Start the risotto

    Heat a little oil in a pan over a medium-high heat and fry the onion and ROASTED GARLIC PASTE until soft, but not coloured.

    Add the RISOTTO SPICE BLEND and and the rice and stir for 1 min.

    Add half of the butternut squash and continue to cook for 5 mins.

    Add the wine (if using) to the rice and stir until it has completely been absorbed. 

  • 3.

    Ladle in the stock

    Start to add the stock (2 ladles at a time), stirring often and cooking over a medium heat until the liquid has been absorbed each time before adding more. This should take around 15-20 mins. 

  • 4.

    Fry the extra squash

    In another pan heat a little oil over medium-high heat and fry the remaining butternut squash for 4 -5 mins.

    Add the pine nuts and prosciutto strips (if using) and cook for 2 more mins.

    Finish the risotto by stirring in the butter and half of the parmesan

  • 5.


    Serve with the fried butternut squash, prosciutto, pine nuts and remaining parmesan sprinkled on top 


Spiced Butternut Squash Risotto Reviews

BASED ON 1045 reviews

Jonathan - Feb 11, 2019

Had this once before and it was much nicer. I think the stock was not very good this time. I added roasted chestnuts though. That was nice.

Grace - Feb 10, 2019

Tastes like a pumpkin spiced latte infused with incense sticks!

Rose - Feb 04, 2019

Takes far longer than the time it says on the instructions and then the spice mix is way too strong. Wouldn't have again

Gemma - Jan 29, 2019

Tasty but the butternut squash was still hard. The recipe needs to advise to cook it first before frying.

Matt - Jan 26, 2019

I'm a big lover of risotto and this was surprisingly good. Portion size was great but still wanted more.

Rianna - Jan 21, 2019

Pretty tasty, would make again. Maybe change the pine but instruction & say keep an eye on, have a tendency to burn & destroy whole meal lol!

Isabelle - Jan 20, 2019

Quite spicy but still nice. Used frozen butternut squash no procetto

Jayne - Jan 17, 2019

Very tasty and a good portion, doesn’t actually need the prosciutto though

Nicola - Jan 16, 2019

Lovely flavours. Would have scored it higher but it was a bit too salty. Otherwise perfect

Julia - Jan 14, 2019

Nice dish but quite fiddly and takes a lot longer than stated cooking time

Abbe - Jan 13, 2019

This was awful. Weirdly sweet, and when we followed the instructions to the letter (squash in 1cm square dice) the squash was still hard and inedible when the rice was done - which took 25 minutes not the 15 minutes in the instructions. And the end result was gritty as well as the spices didn't dissolve into the stock. I'd strongly recommend you avoid this recipe!!

Joanne - Jan 10, 2019

Wasn’t keen on this. It was too sweet and too spicy for a risotto.

Rebecca - Jan 08, 2019

I enjoyed this dish, however my partner was not keen

Louisa - Jan 04, 2019

We don’t like butternut squash so swapped it for sweet potatoes was delicious

Jan - Jan 03, 2019

Made it completely vegetarian for some friends who thought it was great

Keshia - Dec 17, 2018

Has become one of our favourites. However we don't add prosciutto and parmesan just extra pine nuts. Those 2 ingredients just make it a bit sickly.

CORRIE - Dec 10, 2018


Nigel - Dec 09, 2018

Too spicy for a mildly spiced dish

Liz - Dec 08, 2018

Really didn’t like this one. Ended up throwing it away and having a sandwich!

Wendy - Nov 23, 2018

Very bland

Wendy - Nov 23, 2018

Not a fan of this dish. It was rather bland to be honest.

Eva-Luise - Nov 20, 2018

Lovely, warm, autumnal flavours.

Robyn - Nov 17, 2018

Delish !

mohit - Nov 15, 2018

My favourite dish! Spicy and flavoursome!

mohit - Nov 15, 2018

So lots of dishes here are mildly spiced so I added more chilli. And now it’s super hot! So don’t add more chilli! But lovely dish

Keren - Nov 15, 2018

Really tasty and will definitely make again, the only downside is that it takes longer to cook than stated.

Sarah - Nov 13, 2018

Love this dish

Nigel - Nov 12, 2018

This was way too hot for a so called mild dish, my wife struggled to eat it. It was fine for me but I do like a lot of spice

Judith - Nov 11, 2018

Nice flavour

Lauren - Nov 09, 2018

Yummy enough but not the usual simplycook standard. too many spices - particularly musky-type ones and the mild chilli came as a little shock. Also the recipe does allow for enough softening of the butternut squash even though i cut it into tiny cubes. I recommend roasting off pieces of butternut squash in advance otherwise the rice becomes mushy and the dish doesn't look attractive. In all honesty I prefer my own home made butternut squash risotto but you have to try these things - it might work for you :)

Kath - Nov 05, 2018

Lovely, except for the hidden chilli in the spice mix.

Aisling - Nov 05, 2018

Didn't really like the flavours

Linda - Nov 03, 2018

Was ok

Karli - Nov 02, 2018

Restaurant quality!! Lovely warming dinner ????????

CORRIE - Nov 01, 2018


Kathryn - Oct 30, 2018

Definitely not one of my favourite dishes. Tasted quite bland to me, the optional Parma ham is definitely needed, adding colour & taste. Probably won’t order again.

Michelle - Oct 26, 2018

Very nice but a lot of effort to cook

phoebe - Oct 24, 2018

it takes much longer to cook than it says

Matt - Oct 23, 2018

Added some chicken

Jo - Oct 23, 2018

Can't fault the flavours and textures (liked the mix of butternut squash in the risotto with the toasted/pan fried squash on top). But it upset me that the recipe in the app was inconsistent with that on the card and therefore missing the prosciutto. I use the app to get the ingredients when out shopping so it would be good if it actually had everything on it!

Ian - Oct 18, 2018

Was a lot better than I imagined, I think the ham and pine nuts make it worth doing.

Trudy - Oct 16, 2018

Extremely tasty, better than most bland resteraunt risottos

Kenneth - Oct 14, 2018

Cooked this in our motorhome. Couldn't get butternut squash so substituted with half of a small pumpkin. The result was much more yellow than the recipe card, but absolutely delicious. Will certainly have this again.

Jill - Oct 13, 2018

I liked this but my husband didn't

Sarah - Oct 03, 2018

Love this dish but I use chicken instead of squash

clairw - Sep 28, 2018

Not keen

Lynne - Sep 26, 2018

Cinnamon in a risotto is just weird

Denise - Sep 20, 2018

Took longer than estimated to cook down the squash

Malaika - Sep 17, 2018

Was dubious at first with the ginger and cinnamon, but it went down well

Colin - Sep 15, 2018

One of the best risottos I’ve had!


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