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
of Parsley
pine nuts(optional)
of prosciutto(optional)

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

    Sprinkle with more parmesan.


Spiced Butternut Squash Risotto Reviews

BASED ON reviews

John - Dec 31, 2019


Laura - Dec 04, 2019

We really enjoyed this. Cooked the fried butternut squash for longer than it said and added all the extras which we thought made it really tasty!

Roisin - Nov 28, 2019

Best recipe I’ve tried so far, the prosciutto was lovely in it

Ian - Nov 20, 2019

Far too sweet and not enough flavour. Wouldn't order this again, sorry

Phil - Nov 18, 2019

Mmmmmm, makes veggie options a great choice!

Helen - Nov 13, 2019

I found the fried butternut squash quite hard, but it was nice to have that texture with the rest of the risotto. Will definitely be cooking this again but I’ll make sure to cook our all the butter as some mouthfuls were quite buttery.

Helen - Nov 13, 2019

I found the fried butternut squash quite hard, but it was nice to have that texture with the rest of the risotto. Will definitely be cooking this again but I’ll make sure to cook our all the butter as some mouthfuls were quite buttery.

Mrs - Nov 13, 2019

Really tasty!

Claire - Nov 12, 2019

Darker than in the pictures the spices made the rice quire dark. Prefer to roast the additional butternut squash rather than frying it. Served with a large handful of rocket for added yumminess

Detrice - Nov 11, 2019

The spicing was a bit heavy but tasty autumn meal

Sadie - Nov 10, 2019


Sarah - Nov 10, 2019

Not too sure on the spice combination

Janet - Nov 09, 2019

My favourite vegetarian meal

sarah - Nov 06, 2019

Nice and warming

Leanne - Nov 05, 2019

Very rich, very salty, would not add the parmesan maybe half the amount. Couldn't finish a third of the amount made. Wouldn't order again!

Kalissa - Nov 04, 2019

So easy to make. Lovely flavours.

Caroline - Oct 31, 2019

Really enjoyable - great flavours

Julie - Oct 31, 2019

Really tasty especially with the prosciutto.

Aileen - Oct 29, 2019

Very underwhelming

Aileen - Oct 29, 2019

Very underwhelming

Magdalena - Oct 27, 2019

A little bit too much cinnamon in spices and it makes the dish a bit sweet...

Caroline - Oct 27, 2019

OK but not my favourite

Clare - Oct 27, 2019

Delicious but even for an experienced cook it took double the suggested 25 minute cooking time

Gary - Oct 24, 2019


Norah - Oct 23, 2019


Andrew - Oct 19, 2019

Simple and easy.

Sarah - Oct 15, 2019

Had better

Sam - Oct 15, 2019

Didn't say whether to cook butternut squash resulting in it being hard. 5 minutes frying time doesn't make it soft.

Ashleigh - Oct 14, 2019

Not a fan, strange flavours and textures

Paul - Oct 12, 2019

I actually used a green squash as I had one in and it was absolutely delish

Katy - Oct 11, 2019

I enjoyed this one but I think the chilli in the spice mix should have been acknowledged in the heat rating.

Amy - Oct 07, 2019

Not a fan of the cinnamon

Stephen - Oct 06, 2019

Loved it

Alex - Oct 06, 2019

Proper warm, homey food.

Anne - Oct 06, 2019

Absolutely delicious didn’t have pine nuts so put flaked almonds instead

Barbara - Oct 05, 2019

This ones not for us but it was worth a try wasn’t keen on the taste

Caroline - Oct 04, 2019

So, so good - loved it

Natalia - Sep 30, 2019


Joanne - Sep 29, 2019


Matt - Sep 28, 2019

Tasted rough

Jane - Sep 27, 2019

Not a favorite worth the family but I loved it so froze for another day

Sarah - Sep 26, 2019

Very tasty quick mid week meat free meal. I used ready chopped frozen butternut squash for tea on the go.

Ruth - Sep 26, 2019

Definitely not for us

Zoe - Sep 25, 2019

Too rich and cheesy.

Karin - Sep 25, 2019

Really tasty added chicken sausages. First time cooking risotto will definitely be a regular meal. Perfect for winters.

Bartek - Sep 24, 2019

We have no idea what everyone else is on about. We didn't add the prosciutto or make any substitution. Followed the recipe exactly and the result was delicious. Tiny amount of spice but it added flavour more than anything (I can't handle spice, I was fine). Pine nuts are an amazing addition to the dish. Might even order this one again.

Hayley - Sep 23, 2019

This was a really bland dish with not a lot of flavours going on

Christine - Sep 20, 2019

Love it

Lynn - Sep 18, 2019

Loved this

Joanna - Sep 18, 2019



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