Oven Baked Autumn Squash Risotto

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5 from 1 vote

Oven Baked Autumn Squash Risotto

In Italy, risotto is considered a real kid friendly dish and this one is brilliant as it requires minimal effort and you can pop out whilst it's cooking in the oven! The butternut squash has a great flavour when roasted, but if you are short on time, you can simmer it until tender instead. Can be stored in the fridge for 2 - 3 days. Replace the butter & parmesan for vegan & dairy free option.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Season: Autumn
Type: Vegan, Vegetarian
Diet: Dairy Free, Gluten Free
Servings: 4
Calories: 799kcal


  • 700 g butternut squash organic, peeled de-seeded and diced into 1cm cubes
  • 1 tbsp fresh thyme organic, leaves only
  • 1 dash black pepper organic, fairtrade, freshly ground
  • 30 ml olive oil organic, fairtrade
  • 10 g butter organic
  • 1 onion organic, peeled and diced
  • 1 garlic cloves organic, peeled and crushed
  • 400 g arborio rice organic
  • 150 ml dry white wine organic, fairtrade
  • 1300 ml vegetable stock organic
  • 50 g walnut pieces organic, fairtrade, optional or use pine nuts
  • 50 g Parmesan cheese organic, grated


  • Pre-heat the oven to 200°C/400°F/gas mark 6
  • Place the butternut squash in a roasting tray, drizzle with olive oil and sprinkle the thyme leaves over the top. Place in the oven for 30 minutes.
  • Add the butter to an oven proof casserole dish and over a medium heat fry the onion for 5 minutes until soft.
  • Add the rice and garlic and fry for 1 minute, keep stirring
  • Add the white wine and stir until it is all absorbed.
  • Stir in the hot stock and season with salt and black pepper
  • Cover with a tight fitting lid or several layer of tin foil and cook in the oven for around 20 minutes until the liquid is all absorbed and the rice is tender.
  • Remove the risotto and butternut squash from the oven and stir in the parmesan cheese and walnut pieces and leave to stand for 5 minutes, which allows it to go all creamy.
  • Serve with a little extra parmesan sprinkled over the top.


In a hurry or not all eating together?
Risotto should really be eaten straight away. As this doesn't require much attention during cooking, I would recommend getting everything ready, frying the onions and cooking the rest when ready. You can however, re-heat a portion.
How to cook on the hob
Add the squash to the pan after the wine, then add the stock slowly, stirring all the time.
Keeps in the fridge for 2 - 3 days


Calories: 799kcal | Carbohydrates: 103g | Protein: 15g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 14mg | Sodium: 508mg | Potassium: 611mg | Fiber: 6g | Sugar: 5g | Vitamin A: 13650IU | Vitamin C: 46.2mg | Calcium: 230mg | Iron: 5.4mg

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