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Roasted Squash & Pecan Risotto With Crispy Sage

Roasted Squash & Pecan Risotto With Crispy Sage

Rating
4.5rating out of 5

(831 reviews from our customers)

Prep Time

45 min

Cuisine

Italian

This perfect butternut squash risotto combines rich double cream, cheese and black pepper with sweet butternut squash and crispy sage leaves for a satisfying yet simple dinner.

Prep Time

45 min

Cuisine

Italian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
Arborio-rice
160g arborio rice
garlic-clove
2 garlic cloves
fresh-sage
10g sage
Pecan-nuts
1 bag of pecan nuts (25g) †
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
35g grated Italian hard cheese
35g grated Italian hard cheese †
Shaoxing wine (3.18)
1 Chinese rice wine sachet (30ml)
Butternut-sqaush
1 whole butternut squash
Parmesan-cheese
35g Italian hard cheese †
Double-cream
1 pot of double cream (100ml) †
You Will Need
Tin foil, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 160g arborio rice
  • 1 garlic clove
  • 10g sage
  • 1 bag of pecan nuts (25g)<span class="strong">†</span>
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 1 Chinese rice wine (30ml)
  • Whole butternut squash
  • 35g Italian hard cheese<span class="strong">†</span>
  • 1 pot of double cream (100ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 762 kJ
181 kcal
3702 kJ
880 kcal
Fat
of which saturates
9.8 g
5 g
47.8 g
24.4 g
Carbohydrate
of which sugars
17 g
3 g
82.8 g
14.8 g
Fibre 1.4 g 6.9 g
Protein 4.5 g 21.8 g
Salt 0.57 g 2.79 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
160g arborio rice
arborio rice(100%)
1 garlic clove
garlic
10g sage
sage (100%)
1 bag of pecan nuts (25g)
pecan nut halves (100%)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
35g grated Italian hard cheese
pasteurised cows milk, starter culture, salt, microbial rennet
1 Chinese rice wine (30ml)
rice wine (100%)
Whole butternut squash
butternut squash
35g Italian hard cheese
milk, starter culture, salt, microbial rennet, calcium chloride
1 pot of double cream (100ml)
cream (milk)(100%)
Allergens
  • Allergens highlighted by † (nut, celery, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2402 - Roasted Squash & Pecan Risotto With Crispy Sage

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel the butternut squash and cut in half using a sharp knife

Scoop out the seeds with a spoon and discard

Slice half the squash into half-moons and chop the remaining half into small cubes

2 2402 - Roasted Squash & Pecan Risotto With Crispy Sage

Add the squash half moons to one side of a baking tray with a drizzle of olive oil and a pinch of salt

Add the squash cubes to a sheet of tin foil with 1 tbsp [2 tbsp] cold water and scrunch it up to form a sealed parcel

Put the tray in the oven for an initial 20-25 min or until the squash is almost cooked through and beginning to turn golden

3 2402 - Roasted Squash & Pecan Risotto With Crispy Sage

Whilst the squash is roasting, boil a kettle

Peel and finely chop the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until softened

4 2402 - Roasted Squash & Pecan Risotto With Crispy Sage

Meanwhile, peel and finely chop (or grate) the garlic

Dissolve the Knorr vegetable stock cube[s] in 600ml [1.2L] boiled water

Once softened, add the arborio rice to the onion with the chopped garlic and Chinese rice wine and cook for 1 min

Add the stock a ladle at a time, stirring continuously, for 25-30 min or until all of the stock is absorbed and the rice is cooked

5 2402 - Roasted Squash & Pecan Risotto With Crispy Sage

Whilst the rice is cooking, peel the Italian hard cheese with a peeler until you end up with a pile of cheese shavings

Heat a separate, large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the sage leaves and cook for 1 min or until crispy, then transfer to kitchen paper and set aside

6 2402 - Roasted Squash & Pecan Risotto With Crispy Sage

Once the squash has had 20 min, add the pecans to the tray and return the tray to the oven for 5 min further or until toasted

Once done, remove the roasted squash cubes from the tin foil parcel and mash them up with a fork to form a squash purée

7 2402 - Roasted Squash & Pecan Risotto With Crispy Sage

Once the rice is almost cooked, stir the squash purée and double cream through the risotto

Add the grated Italian hard cheese with a pinch of salt and pepper and cook for a further 2-3 min or until the cheese has melted and the rice is cooked – this is your butternut squash risotto

8

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Serve the butternut squash risotto topped with the cheese shavings, roasted butternut squash, crispy sage leaves and toasted pecans

Season with a good grind of black pepper

Enjoy!

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