Roasted Bacon and Squash Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roasted Bacon and Squash Risotto

Roasted Bacon and Squash Risotto

with Spinach and Ricotta

Don't let "risotto" intimidate you, this dish is creamy, sweet and oh-so-easy! Roasted butternut squash, toasted almonds and creamy ricotta are here to make your date night dreams come true.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

¾ cup

Arborio Rice

4 tbsp

White Cooking Wine

(Contains Sulphites)

2 unit

Vegetable Broth Concentrate

170 g

Butternut Squash, cubes

28 g

Baby Spinach

1 tsp

Garlic Salt

100 g

Ricotta Cheese

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

50 g


28 g

Almonds, sliced

(Contains Almonds)

100 g

Bacon Strips

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories891 kcal
Fat43 g
Saturated Fat18 g
Carbohydrate85 g
Sugar12 g
Dietary Fiber6 g
Protein27 g
Cholesterol85 mg
Sodium1720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Medium Pot
Small Bowl
Measuring Cups
Paper Towel


Roast squash

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add squash, 1/4 tsp garlic salt and 1/2 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast squash in the middle the of oven, flipping halfway through, until tender and golden-brown, 20-22 min.

Make broth and toast almonds

Meanwhile, add 3 cups water (dbl for 4 ppl) and broth concentrates to a medium pot. Bring to a gentle boil over medium heat. Meanwhile, heat a large pot over medium heat. When hot, add almonds to the dry pot. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer to a small bowl.

Start risotto

Peel, then cut shallot into 1/4-inch pieces. Add 1 tbsp butter (dbl for 4 ppl) to the same large pot, then swirl the pot until melted. Add shallots. Cook, stirring occasionally, until softened, 1-2 min. Season with salt. Add rice and cooking wine. Cook, stirring often, until wine reduces, 2-3 min.

Cook risotto

Carefully add broth to the pot with rice mixture. Reduce heat to medium. Cook, stirring occasionally, until broth has been absorbed and rice is tender, 20-23 min. Meanwhile, season ricotta with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Stir to combine.

Finish risotto

When broth has been absorbed, reduce heat to low. Season with remaining garlic salt and pepper. Remove from heat, then stir in spinach and half the Parmesan. Stir until spinach wilts and cheese melts, 1 min. Stir in half the roasted squash.

Finish and serve

Cut bacon into 1/2-inch pieces. Divide risotto between plates. Top with remaining roasted squash. Sprinkle bacon over risotto. Dollop ricotta over top. Sprinkle with remaining Parmesan and almonds.