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 20 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 onion
  • 350g butternut squash
  • 150g arborio risotto rice
  • 20g hard cheese
  • Handful of Parsley
  • 30g pine nuts (optional)
  • 30g butter

Our 20 minute recipe

  1. Get prepped

    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 20 mins.

    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 medium 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.

  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 hard cheese. Then mix through the parsley and the oven-roasted butternut squash pieces.

  5. Serve

    Serve the risotto with more parmesan and some pine nuts on top (if having).


Spiced Butternut Squash Risotto Top Reviews

Jennie - 26th May 2020

Another great tasting dish

Jennie - 26th May 2020

Another great tasting dish

Zoe - 16th October 2019

Love this!

Beth - 19th May 2020

Took a long time to absorb all the stock

Katie - 5th May 2020

The pine nuts make all the huge difference

Stephen - 16th March 2020

Tasty and satisfying. Another great recipe from Simply Cook.

Lynn - 12th March 2020

Loved cooking this. Delicious!

Greg - 29th October 2019


Zoe - 16th October 2019

Love this!

Holly - 14th October 2019

Loved this, make sure you boil off all the liquids though!!

Dominic - 24th March 2019

Added grilled Parma ham and was amazing!

victoria - 21st February 2019

Love it

Sabrina - 7th February 2019

Yummy. Except parmesan isn’t vegetarian ?

dionne - 19th January 2019

The flavour in this dish is simply amazing.

Lea - 19th November 2018

Great winter warmer, i put the extra squash cubes in the oven rather than fry to get them really crispy

Ian - 8th October 2018

Another brilliant meal, full of flavour. Really enjoyed this one

Lea - 9th September 2018

Lovely winter spices,i add some squash in the oven to add to the end for more texture

Penny - 16th July 2018

Very tasty

Jonathan - 20th June 2018

Very tasty

Karen - 13th April 2018



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