Side Dishes

Roasted Butternut Squash, Basil & Oregano Risotto

  • 15m

    prep time

  • 50m

    Cook Time

  • 12





  • 1½ lb butternut squash, peeled and cut into 1/2-inch pieces
  • 3 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 tablespoon Gourmet Garden Garlic, Stir-In Paste
  • 1 cup rice, arborio
  • 2 cups vegetable stock
  • 2 cups water
  • 1/3 cup parmesan cheese, finely grated
  • 1 tablespoon Gourmet Garden Basil, Stir-In Paste
  • 1 tablespoon Gourmet Garden Oregano, Stir-In Paste
  • 2 ounces arugula

Nutrition information

Nutrition information coming soon.


  • Preheat oven to 425°F. Place butternut squash pieces on baking tray and toss with 2 tbsp olive oil; roast for 20 minutes, stirring halfway through, or until lightly browned.

  • Heat remaining 1 tbsp olive oil in a large saucepan on medium-high heat. Add onion to pot and cook until tender, about 6 minutes. Add Gourmet Garden Garlic Stir-In Paste and arborio rice to pot and stir to coat in oil.

  • Add vegetable stock and water to pot. Bring to a boil, then reduce heat to medium-low and simmer for about 25 minutes or until rice is just tender and liquid is absorbed, adding more stock if necessary.

  • Stir in Parmesan cheese, butternut squash, Gourmet Garden Basil Stir-In Paste and Gourmet Garden Oregano Stir-In Paste. Serve risotto topped with arugula if desired.