Spiced Butternut Squash Risotto4.1/5 (BASED ON 1045 reviews)
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
Make the stock
Boil 750ml water in a pan and then add the VEGETABLE STOCK. Keep warm on a low heat.
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.
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.
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.
Serve!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
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
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
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
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
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!