A warming risotto recipe for two with a little kick.

Butternut squash tend to only receive love in the autumn, but they tend to be readily available from the supermarket all year round. However, often we don’t know what to do with them. I mean, I think we’ve all walked past the trays of various squash vegetables in the supermarket, possibly looked a little longingly at them before walking away because… what do you do with them?

Make a risotto!

Well, that’s what we’re doing here of course! Here is your chance to cook up a storm with butternut squash.

This gorgeous fiery-orange coloured risotto recipe blends the wonderfully sweet yet nutty flavour of butternut squash with a spicy kick of ‘nduja. Slather the silky, creamy orange coloured risotto onto a warm crusty piece of baguette for ultimate flavour. By blending the roasted butternut squash, the risotto is beautifully smooth and packs a real flavour punch.

You’ll need to give this one a little love and attention but it’s completely worth it in the end.

Recipe ingredients

Serves 2 as a main. Approximately 1hr 5 minute cooking time.

• Half a butternut squash (about 385g)
• 1 whole head of garlic
• 180g risotto rice
• Half a large white onion
• 1 heaped teaspoon of ‘nduja paste
• 650ml of good quality chicken stock
• 100ml of white wine
• 1 tablespoon of butter
• 1 tablespoon of double cream
• 1 teaspoon of paprika
• 1 teaspoon of sage (half for your squash, half for your risotto)
• Half a teaspoon of cayenne pepper
• Half a teaspoon of mixed herbs
• Half a teaspoon of chopped chilli paste (optional for those who prefer a good kick!)
• A sprinkle of grated parmesan
• Olive oil
• Salt & pepper

Cooking utensils

• Baking tray
• Blender
• Large pan
• Sharp knives
• Wooden spoon
• Ladle
• Chopping board

1. Pre-heat your oven to 180 degrees celsius.
2. First, we’re going to tackle the butternut squash. Very carefully, slice your squash down the middle so you can deseed and tidy it up. No need to peel the skins off.
3. Drizzle olive oil over the inside of your squash and season with salt, pepper, half a teaspoon of mixed herbs and half a teaspoon of dried sage. Using your hands or a brush, make sure every inch of the squash’s flesh is coated.
4. Place the squash flesh side down on a baking tray.
5. Take your whole head of garlic and slice of the top to expose the garlic cloves slightly. Wrap it in foil and drizzle with some olive oil, before closing the foil up and setting it on the baking tray with the squash..
6. Roast for about 40 minutes and then set aside to allow the squash to cool. Unwrap the garlic to help that cool for easier handling.
7. Once the squash and garlic are cool enough to handle, take a tablespoon to scoop out all of the lovely, roasted squash from its skin and pop it into the blender.
8. Squeeze out your roasted garlic cloves into the blender, before adding 50ml of chicken stock, one tablespoon of double green, one teaspoon of paprika, half a teaspoon of dried sage, half a teaspoon of cayenne and your chilli paste (if you prefer a milder kick, omit the chilli paste). Season with salt and pepper before blending to a smooth consistency.
9. Now onto the risotto. In a pan, melt your butter with a tiny splash of olive oil.
10. Finely dice your white onion and sauté in the butter until just golden.
11. Add your risotto rice and toast for about 2 – 3 minutes, stirring often.
12. Add your heaped teaspoon of ‘nduja paste and cook this out with the rice for about a minute.
13. Deglaze your pan with your white wine, cooking until mostly absorbed.
14. Using a ladle, slowly begin to add your chicken stock. You want to keep stirring the risotto, and allowing the stock to be almost absorbed until adding more.
15. Once you’ve added all of the stock, pour in your blended squash puree and finish with your sprinkle of parmesan.
16. Let the parmesan melt, taste test for any additional seasoning, and serve. If you like, you can garnish with extra parmesan and some fresh parsley.

Tasty tips!

• If you’re keen to reduce the cooking time, peel and dice your squash instead of roasting it in halves. Diced butternut squash should only take about 30 minutes to roast.
• Puree looking a little too thick? Simply add in further chicken stock until you’ve got the consistency you’re after.
• The easiest way to get hold of ‘nduja paste is on Amazon – I personally love this brand here! Pop it in your basket with other seasoning essentials to help reduce your carbon footprint.
• Add a teaspoon of butter just before you serve for a perfect glistening risotto – but with a tiny bit more decadence.