butternut Archives

Butternut recipes

Butternut-and-pancetta lasagne

40 minutes

Beans recipes

Cheesy butternut-and-bacon tart

45 minutes

Bread recipes

Gingery butternut cake with coconut-butterscotch drizzle

45 minutes

Butternut recipes

Crispy roast duck with confit vegetables

1 hour

Bacon recipes

Black pepper bacon-wrapped roast butternut

25 - 30 minutes

Beetroot recipes

Sweet beetroot pizza with butternut purée and goat’s cheese

25 minutes

Beans recipes

Bom bom beans

1 day

Risotto-stuffed squash with Parmesan and pancetta

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

1 butternut, quartered
½ pumpkin, cut into small wedges
4 T olive oil
Sea salt and freshly ground black pepper, to taste
2 small onions, chopped
2 cloves garlic, chopped
2 t sage, chopped
400 g risotto rice
½ cup dry white wine
8–10 cups chicken stock, warmed
4 T butter
½ cup Parmesan grated
2–3 T crème fraîche

Method

Preheat the oven to 200°C. Rub the pumpkin and butternut with 2 T olive oil and sea salt. Roast for 40 minutes, or until sweet and tender.
Heat the remaining olive oil in a large saucepan over a medium heat. Add the onions, garlic and 1 t chopped sage and cook until soft, stirring often.
Add the rice and stir for 3–5 minutes, then add the wine and stir until evaporated. Add 1 cup chicken stock and stir continually until the stock is absorbed. Continue adding the hot chicken stock, 1 cup at a time, stirring until absorbed before adding the next cup.
When the rice is tender but still has a nutty bite, remove the pan from heat and add 2 T butter, Parmesan and crème fraîche and season to taste. Fry the remaining sage in the remaining butter until crispy.
Spoon the risotto onto the roast squash and serve warm with the crumbled pancetta, garnished with the fried sage.

Cook's note: Layer those textures: The slight "bite" of risotto rice contrasts well with the soft squash, crispy pancetta and oozy melted cheese. Risotto rice releases starch as it absorbs stock in the cooking process, giving it a creamy texture.

Discover more veg with edge here.
Browse more risotto recipes here.

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Butternut-and-pancetta lasagne

Roast three-bean salad

Cheesy butternut-and-bacon tart

Stuffed Turkish flatbreads

Camilla’s Asian curry

Gingery butternut cake with coconut-butterscotch drizzle

Veggie bake with bacon crumb

Crispy roast duck with confit vegetables

Black pepper bacon-wrapped roast butternut

Sweet beetroot pizza with butternut purée and goat’s cheese

Bom bom beans

Risotto-stuffed squash with Parmesan and pancetta

Risotto-stuffed squash with Parmesan and pancetta

Ingredients

Method