Gluten and Dairy Free Butternut Squash and Sage Risotto

serves / makes 4
40 prep time
40 mins cooking time


I love the taste of butternut squash so I’m always looking for new ways to use it in recipes. This risotto recipe makes a lovely simple but tasty supper. If you are using the white wine and can’t have dairy just be careful it doesn’t contain milk. I know this sounds crazy but I keep coming across white wine that contains milk!




  • 1 medium sized, butternut squash
  • 1 handful of fresh sage leaves or 2 teaspoons dried sage
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 300g arborio rice
  • 50ml white wine, optional can substitute with more stock
  • 800ml vegetable stock
  • 1 tablespoon lemon juice
  • salt and pepper, for seasoning


  1. Preheat the oven to 180 oC
  2. Cut the butternut squash flesh into small cubes and place on a baking tray
  3. Roast for 30-40 minutes until tender
  4. In a large pan heat some olive oil over a medium heat
  5. Add the onion, garlic and sage
  6. Cook for 5 minutes
  7. Stir in the rice
  8. Add in the white wine (if using) and cook until absorbed
  9. Add the vegetable stock one ladle at a time waiting for the liquid to be fully absorbed before adding the next ladle. Note this process can take about 30 minutes
  10. Stir in the butternut squash pieces, lemon juice and season with salt and pepper

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