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baked butternut squash in a white bowl on a white and black striped cloth next to salad leaves.
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5 from 1 vote

Roasted Butternut Squash Risotto

A warming and cosy dinner recipe, this butternut squash has few ingredients but is full of flavour. Made without butter or wine, it is vegan, gluten-free and suitable for a low histamine diet.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, Lunch
Cuisine: American, British, Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3 servings
Calories: 397kcal
Author: Claire

Equipment

Ingredients

  • 1 butternut squash approximately 1kg, peeled and diced into ½ inch chunks
  • 1 cup leeks sliced
  • 1 garlic clove minced
  • 2 cups risotto rice
  • 2 tablespoon olive oil divided
  • 1 teaspoon dried thyme more to taste
  • 4 cups vegetable broth
  • pinch salt
  • pinch black pepper optional
  • fresh herb of choice optional, garnish

Instructions

  • Preheat the oven to 200C / 390F and line a baking tray with parchment paper. Once at temperature scatter the squash on the tray, drizzle with olive oil and sprinkle with the thyme. Roast for 30 minutes.
  • In a large pan fry the leeks and garlic, if using, in olive oil for 4-5 minutes on a low heat. Watch for the garlic burning! Pour in the rice and stir well so that it is all combined. Add the broth (ensure it is hot) ladle by ladle, stirring frequently, for about 20 minutes or until the rice is cooked through.
  • Once the squash is done, transfer about ¾ to a blender and blend to a puree. Add into the risotto and stir well. Season with salt and pepper, if using.
  • Ladle into bowls, top with the remaining butternut squash pieces and sprinkle over a fresh herb of choice.
  • Serve immediately and enjoy!

Notes

  • If you like a more 'herby' flavour then add more dried thyme.
  • Not a fan of thyme? Then sage would be lovely too.
  • If you prefer to stick with foods rated as 0 on SIGHI, then swap out leeks for white onion.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients in this roasted butternut squash risotto score 0 on the SIGHI list, with the exception of:
  • vegetable broth, which isn't scored and will depend upon ingredients.
  • leeks, which score 1 and have a ? as a liberator. There is a note that states 'in small amounts, usually well tolerated'.
  • black pepper, which scores 2.
  • garlic, which scores 1.

Nutrition

Calories: 397kcal | Carbohydrates: 74g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 16mg | Potassium: 972mg | Fiber: 7g | Sugar: 8g | Vitamin A: 27082IU | Vitamin C: 57mg | Calcium: 147mg | Iron: 5mg