This warming autumnal risotto from renowned Gaggenau Chef Sarah Gardiner combines roasted butternut squash, aromatic fresh sage, and nutty Parmesan to create a dish that’s both sophisticated and comforting. Finished with a garnish of crisp vegetable chips and pumpkin seeds for a subtle crunch, it’s the perfect recipe for refined entertaining or a cosy evening at home.

Cooking Time: 60 minutes
Preparation Time: 20 minutes
Servings: 4 portions

Ingredients 

• 1 butternut squash
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 300g Arborio risotto rice
• 750ml vegetable stock, heated
• 100ml white wine
• 50g butter
• 50g Parmesan cheese, plus extra for serving
• 1 tbsp fresh sage leaves, finely chopped
• Salt and freshly ground black pepper
• Vegetable crisps, to garnish
• Pumpkin seeds, to garnish

*Allergens are highlighted in bold

Method

• Prepare the butternut squash – Preheat the oven to 180°C. Peel the squash, cut it in half and scoop out the seeds. Cut both halves of the squash into cubes and place each half on separate baking trays.
  • For the purée – Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat. Roast for 25–30 minutes until tender. Remove from the oven, allow to cool slightly, then purée in a food processor.
  • For the caramelised cubes – Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat. Roast for 20-25 minutes until golden and slightly crisp at the edges. Stir halfway through to ensure even colour. Set aside once cooked.
• Start the risotto base – Heat a little olive oil in a large pan over medium heat. Add the chopped onion and cook gently for 5 minutes until soft and translucent. Stir in the garlic and cook for a further 2 minutes. Add the Arborio rice and stir for 2–3 minutes to lightly toast, coating each grain with oil.
• Add the wine and stock – Pour in the wine and let it simmer for 2–3 minutes until most has evaporated. Gradually add the hot vegetable stock, one ladle at a time, stirring continuously. Wait for each addition to be absorbed before adding the next. Continue for 18–20 minutes until the rice is creamy and al dente.
• Finish and serve – Stir in the butternut squash purée, butter, chopped sage, and grated Parmesan. Season to taste with salt and pepper. Gently fold in the caramelised squash cubes. Spoon into warm bowls and garnish with vegetable crisps, pumpkin seeds, and an extra sprinkle of Parmesan before serving.

Enjoy!

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