Gordon Ramsay Butternut Squash Risotto captures the essence of autumn in a bowl. It is made with roasted butternut squash, which is puréed into the stock for intense flavor and also diced for texture, combined with creamy Arborio rice and sage. The unique twist is the addition of mascarpone cheese at the finish, which elevates the natural sweetness of the squash and creates a velvety, luxurious consistency that balances the earthiness of the sage. It is a vibrant, comforting dish perfect for cooler weather.
Try More Risotto Recipes:
- Gordon Ramsay Truffle Risotto Recipe
- Gordon Ramsay Lobster Risotto Recipe
- Gordon Ramsay Asparagus Risotto Recipe
Why You Will Love This Butternut Squash Risotto Recipe:
- Double Squash Texture: Ramsay uses squash two ways: half is puréed into the stock for a vibrant orange color and deep flavor, and half is roasted in cubes for a caramelized bite.
- Silky Finish: The mascarpone cheese adds a richness that butter alone cannot achieve.
- Comforting Aromatics: The combination of fried sage and nutmeg makes the kitchen smell incredible.
- Vegetarian Feast: It’s substantial enough to be a main course without any meat.
Gordon Ramsay Butternut Squash Risotto Ingredients
- The Squash
- 1 medium butternut squash (peeled and deseeded)
- Olive oil (for roasting)
- Salt and pepper
- The Rice Base
- 300g Arborio or Carnaroli rice
- 2 shallots, finely diced
- 1 stick celery, finely diced
- 150ml dry white wine
- 1 liter vegetable stock (hot)
- 2 tbsp olive oil
- The Finish
- 50g cold unsalted butter, cubed
- 50g Parmesan cheese, grated
- 2 tbsp mascarpone cheese
- Fresh sage leaves (about 8-10 leaves)
- Pinch of nutmeg (optional)
How To Make Gordon Ramsay Butternut Squash Risotto
- Roast the Squash: Preheat the oven to 200°C (400°F). Cut the butternut squash into small 1cm cubes. Toss them on a baking sheet with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and golden brown.
- Prep the Puree: Take half of the roasted squash and blend it with a ladle of vegetable stock until smooth. Keep the other half of the cubes whole.
- Start the Base: In a large heavy-based pan, heat the olive oil. Sauté the shallots and celery for 5 minutes until soft and translucent but not brown.
- Toast the Rice: Add the rice to the pan. Stir constantly for 1–2 minutes until the grains are hot and the edges turn translucent.
- Deglaze: Pour in the white wine. Stir until it has completely evaporated.
- Cook the Risotto: Add the hot vegetable stock one ladle at a time, stirring gently. Wait for the liquid to absorb before adding the next ladle. After about 10 minutes, stir in the squash purée. This will turn the risotto a beautiful orange color. Continue adding stock for another 5–8 minutes.
- Check Doneness: Taste the rice. It should be creamy but still have a slight bite (al dente).
- The Finish (Mantecatura): Remove the pan from the heat. Gently fold in the roasted squash cubes (saving a few for garnish). Add the cold butter, Parmesan, and mascarpone. Stir vigorously to emulsify. Season with a pinch of nutmeg, salt, and pepper.
- Fry the Sage: While the risotto rests for a minute, quickly fry the sage leaves in a little hot oil or butter until crisp (about 10 seconds). Drain on a paper towel.
- Serve: Ladle into bowls and top with the crispy sage leaves and reserved squash cubes.
Recipe Tips
- Don’t Over-stir the Cubes: When you add the roasted squash cubes at the end, fold them in gently. If you stir too hard, they will disintegrate into mush.
- Stock Temperature: Keep the vegetable stock hot on a back burner.
- Nutmeg: A tiny pinch of freshly grated nutmeg amplifies the nutty flavor of the squash and Parmesan.
What To Serve With Butternut Squash Risotto?
- Pork Chops: The sweetness of the squash pairs famously well with salty, seared pork.
- Radicchio Salad: The bitterness of radicchio or endive balances the sweetness of the squash perfectly.
- Roasted Chicken: A simple roast chicken leg is a great protein addition.
How To Store Leftovers Butternut Squash Risotto?
- The Refrigerator (Short Term) :Allow the risotto to cool completely to room temperature (but do not leave it out for more than 2 hours).Transfer it to an airtight container. Store in the fridge for up to 3 to 4 days. The rice will absorb the remaining liquid and turn into a stiff block, which is normal.
- The Freezer (Best for Arancini): Place the cooled risotto in a freezer-safe container or bag. Freeze for up to 2 months. Note: Freezing alters the texture of the rice, making it slightly grainy or mushy when reheated as a standard bowl of risotto. It is best to use thawed frozen risotto to make Arancini (fried risotto balls) rather than eating it plain
How To Reheat Leftovers Butternut Squash Risotto?
Crispy Squash Tip The roasted squash cubes will likely be soft after reheating. If you want that textural contrast back, quickly pan-fry a few fresh cubes of squash or sage leaves and scatter them on top just before serving.
- Stovetop (The Best Method) The stove is the only way to truly restore the creamy texture. Place the cold risotto in a saucepan over low heat for up 2-3 minutes. You must add moisture because the rice will have absorbed all the liquid in the fridge.
- Microwave (The Quick Method) Place the risotto in a microwave-safe bowl and add a splash of water or stock. Cover the bowl loosely with a damp paper towel to create steam. Heat on medium power (50%) for 1 minute then remove and stir vigorously to break up any clumps.
FAQs
If you don’t have mascarpone, you can use heavy cream (double cream) or even regular cream cheese (though cream cheese will add a slight tang). Mascarpone is preferred because it is rich, milky, and not overly acidic.
Yes. Substitute the butter for a quality plant-based butter, and replace the Parmesan and mascarpone with nutritional yeast or a vegan parmesan alternative. The roasted squash purée provides enough natural creaminess that you won’t miss the dairy too much.
You likely overcooked it or stirred it too aggressively. Risotto should be stirred gently to release starch, not beaten to a pulp. Also, make sure you are adding the stock slowly; drowning the rice in all the liquid at once boils it rather than creaming it.
Not constantly, but frequently. You can take short breaks (30 seconds to a minute), but if you walk away for too long, the rice will stick to the bottom and burn, and the starch won’t release properly to thicken the sauce.
More Risotto Recipes:
- Gordon Ramsay’s Shrimp Risotto
- Gordon Ramsay Parmesan Risotto Recipe
- Gordon Ramsay Pea Risotto Recipe
Butternut Squash Risotto Nutrition Facts
- Calories: 520 kcal
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 700mg
- Total Carbohydrate: 65g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 12g
Gordon Ramsay Butternut Squash Risotto
Course: Dinners, Risotto, Lunch, SidesCuisine: American, ItalianDifficulty: Easy4
servings20
minutes45
minutes520
kcalGordon Ramsay Butternut Squash Risotto captures the essence of autumn in a bowl. It is made with roasted butternut squash, which is puréed into the stock for intense flavor and also diced for texture, combined with creamy Arborio rice and sage. The unique twist is the addition of mascarpone cheese at the finish, which elevates the natural sweetness of the squash and creates a velvety, luxurious consistency that balances the earthiness of the sage. It is a vibrant, comforting dish perfect for cooler weather.
Ingredients
1 medium butternut squash (peeled and deseeded)
Olive oil (for roasting)
Salt and pepper
- The Rice Base
300g Arborio or Carnaroli rice
2 shallots, finely diced
1 stick celery, finely diced
150ml dry white wine
1 liter vegetable stock (hot)
2 tbsp olive oil
- The Finish
50g cold unsalted butter, cubed
50g Parmesan cheese, grated
2 tbsp mascarpone cheese
Fresh sage leaves (about 8-10 leaves)
Pinch of nutmeg (optional)
Directions
- Roast the Squash: Preheat the oven to 200°C (400°F). Cut the butternut squash into small 1cm cubes. Toss them on a baking sheet with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and golden brown.
- Prep the Puree: Take half of the roasted squash and blend it with a ladle of vegetable stock until smooth. Keep the other half of the cubes whole.
- Start the Base: In a large heavy-based pan, heat the olive oil. Sauté the shallots and celery for 5 minutes until soft and translucent but not brown.
- Toast the Rice: Add the rice to the pan. Stir constantly for 1–2 minutes until the grains are hot and the edges turn translucent.
- Deglaze: Pour in the white wine. Stir until it has completely evaporated.
- Cook the Risotto: Add the hot vegetable stock one ladle at a time, stirring gently. Wait for the liquid to absorb before adding the next ladle. After about 10 minutes, stir in the squash purée. This will turn the risotto a beautiful orange color. Continue adding stock for another 5–8 minutes.
- Check Doneness: Taste the rice. It should be creamy but still have a slight bite (al dente).
- The Finish (Mantecatura): Remove the pan from the heat. Gently fold in the roasted squash cubes (saving a few for garnish). Add the cold butter, Parmesan, and mascarpone. Stir vigorously to emulsify. Season with a pinch of nutmeg, salt, and pepper.
- Fry the Sage: While the risotto rests for a minute, quickly fry the sage leaves in a little hot oil or butter until crisp (about 10 seconds). Drain on a paper towel.
- Serve: Ladle into bowls and top with the crispy sage leaves and reserved squash cubes.
Notes
- Don’t Over-stir the Cubes: When you add the roasted squash cubes at the end, fold them in gently. If you stir too hard, they will disintegrate into mush.
Stock Temperature: Keep the vegetable stock hot on a back burner.
Nutmeg: A tiny pinch of freshly grated nutmeg amplifies the nutty flavor of the squash and Parmesan.
