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:

1
onion
 
350g
butternut squash
 
150g
arborio risotto rice
 
20g
hard cheese
 
Handful
of Parsley
 
30g
butter
 
30g
pine nuts(optional)
 
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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).

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Spiced Butternut Squash Risotto Reviews

BASED ON 236 reviews

Alicia - Nov 21, 2019

A bit long to prepare but definitely worth it . Yummy ! I added a bit of chicken to the recipe and it turned out fine

Greg - Oct 29, 2019

Yummy

Zoe - Oct 17, 2019

Nice meal- would have given 5 stars if i didnt have to season it quite heavily

Zoe - Oct 16, 2019

Nice but needed seasoning

Zoe - Oct 16, 2019

Very nice

Zoe - Oct 16, 2019

Very nice flavours with exactly the right amount of liquid for the rice! I roasted my butternut squash for extra yumminess. Would have given 5 stars but I had to season it quite a bit

Holly - Oct 14, 2019

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

Nam - Oct 10, 2019

Not as great as expected

Jo - Sep 16, 2019

Brown sludge. Not sure what happened as all the other recipes are amazing x

Sue - Sep 16, 2019

Weird combination of flavours- creamy and cheesy but also spicy and sweet cinnamon taste. Not sure it worked but very tasty!

Laura - Sep 11, 2019

I thought the flavour was very strange and odd spice, didn't compliment anything in the dish. Interesting to try but would not order again. Gets 2 stars as my partner thought it was "alright".

Damian - Aug 19, 2019

Nor quite as light as it looks in the photo. More browny

George - Jun 14, 2019

Not as spiced as I expected

Suzanne - May 31, 2019

Not a lover of butternut squash, easy to make though

Susannah - May 29, 2019

Very nice. Filling

Mandy - Apr 29, 2019

It's ok.

Becky - Apr 28, 2019

Awful, didn't even look like the recipe photo and tasted worse than it looked!

Dominic - Mar 24, 2019

Added grilled Parma ham and was amazing!

Sarah - Feb 22, 2019

A bit salty which is not a problem we’ve had before

victoria - Feb 21, 2019

Love it

Sabrina - Feb 07, 2019

Yummy. Except parmesan isn’t vegetarian ?

dionne - Jan 19, 2019

The flavour in this dish is simply amazing.

Lea - Nov 19, 2018

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

Carina - Oct 12, 2018

Cinnamon is a bit too strong

Ian - Oct 08, 2018

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

Lea - Sep 09, 2018

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

Liz - Aug 19, 2018

Not as good as the first time I cooked it, seemed to be lacking spice

Penny - Jul 16, 2018

Very tasty

Jonathan - Jun 20, 2018

Very tasty

Liz - Jun 18, 2018

Really liked this dish! Did accidentally buy sweet potato and it actually worked really well!

Valerie - Apr 30, 2018

Mine didn’t look like the picture - more creamy. And it took longer than 15 mins to absorb the stick but I doubled the recipe. Tasted lovely!

Olivia - Apr 27, 2018

Too many spices

Karen - Apr 13, 2018

Lovely

Karen - Mar 07, 2018

Not too keen on this. The light taste of the butternut squash doesn’t complement the rich taste of the rice.

Sabrina - Mar 06, 2018

My favourite recipe... the nuts on top is the best bit

Peter - Feb 09, 2018

Yummy.

Luca - Jan 21, 2018

Not bad although I am no fan of butternut squash.

Catherine - Nov 26, 2017

Only recipe I've ever had that I didn't like. Too much cinnamon, too much salt.

Jane - Oct 24, 2017

Lovely taste and the crunch from the pine nuts adds a texture, but very lacking in colour so I added some beans and spinach - yum!!!!

Bryn - Jun 24, 2017

20 minutes, my arse. More like an hour. Tastes good, but I'd rather pay someone to make that for me if it is going to take that long for the rice to cook.

Samantha - May 19, 2017

This was amazing! I wouldn't usually use these spices so it was very different for me. But I loved it! Some advice would be to add more vegetables to it though! I added some peppers and mushrooms to make it go further and add a bit more variety to each bite.

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