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 Roasted Garlic Paste pot, a Vegetable Stock 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:

  • Roasted Garlic Paste
  • Vegetable Stock
  • Risotto Spice Blend

Your shopping list for 2 servings:

  • 1 small onion
  • 350g butternut squash
  • 150g arborio risotto rice
  • 20g Parmesan
  • 30g pine nuts (optional)
  • 2slices of prosciutto (optional)
  • Handful of Parsley
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Our 25 minute recipe

  1. Get prepared

    Heat the oven to 200C / fan 180C / gas 6. 

    Toss the butternut squash in a little oil and a pinch of salt on a baking tray and cook in the oven for 20mins. 

    Mix 750ml of boiling water with the VEGETABLE STOCK in a jug. Keep aside.

  2. Start the risotto

    Heat a little oil in a pan over a medium-high heat and fry the onion for 3 mins, until soft. 

    Then add the ROASTED GARLIC PASTE and mix well. 

    Add the rice and stir for 1 min, then sprinkle in the RISOTTO SPICE BLEND and mix well.


  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. Finishing touches

    Finish the risotto by stirring in the butter and most of the parmesan. Then mix through the parsley and the oven-roasted butternut squash pieces. 

  5. Serve!

    Serve the risotto with the torn strips of prosciutto and pine nuts on top (if having). 

    Sprinkle with more parmesan.

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Spiced Butternut Squash Risotto Top Reviews

Katie - 29th May 2020

One of the best dishes I've tried - delicious flavours and delicately spiced

Gaby - 28th May 2020

Delicious

Gaby - 28th May 2020

Delicious

Jacqueline - 20th May 2020

A bit salty

Fiona - 11th May 2020

So tasty!! I think it only needs half that amount of butter, if any though!

Fiona - 11th May 2020

So tasty!! I think it only needs half that amount of butter, if any though!

David - 8th May 2020

Cooked a few times now - firm favourite in our household. Remember not to cook too much prosciutto as can make it super salty. Also I find roasting all the butternut squash works out better for our taste

Charlotte - 7th May 2020

Added some more sweet potato as well as butternut squash plus some more spices & cooked it a lot longer than the recipe said - but very delicious !!

Charlotte - 7th May 2020

Added some more sweet potato as well as butternut squash plus some more spices & cooked it a lot longer than the recipe said - but very delicious !!

Paul - 7th May 2020

Took a little longer to make than in the recipe but worth the wait.

Nicole - 7th May 2020

I have made my own butternut squash risottos from scratch before but this was so tasty. Would never have thought to put cinnamon in the rice (which is what the spice mix smells of). Definitely given me a few ideas for my own recipes.

Nicole - 7th May 2020

I have made my own butternut squash risottos from scratch before but this was so tasty. Would never have thought to put cinnamon in the rice (which is what the spice mix smells of). Definitely given me a few ideas for my own recipes.

Dominique - 27th April 2020

My favourite always a to go to meal for me

Euan - 5th May 2020

This one again takes a little longer than most but the taste was amazing! I used cashews for the nuts

Euan - 5th May 2020

This one again takes a little longer than most but the taste was amazing! I used cashews for the nuts

Korina - 4th May 2020

Risotto is a pain BUT it was so tasty, I can't wait to make it again

Jill - 28th April 2020

Great taste, so easy.

Jill - 28th April 2020

Great taste, so easy.

Anya - 27th April 2020

So delicate!

Dominique - 27th April 2020

My favourite always a to go to meal for me

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