20 September 2022

Butternut Squash and Sage Risotto

Try out September’s YMCA Early Years recipe of the month, and make this delicious Butternut Squash and Sage Risotto. This recipe is the perfect chance for you to put your cooking skills into practice, whilst making a perfect heart warming meal for friends and family.


  • 1kg Butternut Squash, cut into small chunks
  • 3tbs Olive oil
  • Handful of sage leaves, roughly chopped
  • 2 litres of vegetable stock
  • 50g butter
  • 1 onion, finely chopped
  • 3 cloves of garlic, crushed
  • 300g Arborio Rice
  • 250ml Double Cream
  • Some grated parmesan to top


  •  Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
  • While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and garlic and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  • Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
  • At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, double cream, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

Tip: You could swap the squash out and use pumpkins instead! You could even use leftover seasonal pumpkins to minimise wastage!


To find out more about YMCA Early Years, please Click here