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Roasted Squash and Ricotta Risotto
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Roasted Squash and Ricotta Risotto

Roasted Squash and Ricotta Risotto

with Fried Sage

Don't let "risotto" intimidate you, this dish is creamy, sweet and oh-so-easy! Roasted butternut squash, blistered tomatoes and crispy sage 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


serving amount

¾ cup

Arborio Rice

4 tbsp

White Cooking Wine

(Contains Sulphites)

2 unit

Vegetable Broth Concentrate

170 g

Butternut Squash, cubes

7 g


1 tsp

Garlic Salt

100 g

Ricotta Cheese

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

50 g


113 g

Baby Tomatoes

1 tbsp

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories700 kcal
Fat28 g
Saturated Fat13 g
Carbohydrate89 g
Sugar13 g
Dietary Fiber4 g
Protein17 g
Cholesterol57 mg
Sodium1420 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
Paper Towel
Measuring Cups


Roast squash and tomatoes

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 one side of 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. When flipping squash, add tomatoes, 1 tbsp balsamic glaze and 1/4 tsp garlic salt (dbl both for 4 ppl) to the other side of baking sheet. Carefully, toss to combine. Continue to roast in the middle of the oven until tomatoes burst, 9-11 min.

Make broth and fry sage

Meanwhile, combine 3 cups water (dbl for 4 ppl) and broth concentrates in a medium pot. Bring to a gentle boil over medium heat. Meanwhile, heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then sage leaves. Fry until crisp, 1-2 min. Remove the pan from heat. Transfer fried sage to a paper towel-lined plate. Set aside.

Start risotto

Peel, then cut shallot into 1/4-inch pieces. Meanwhile, add 1 tbsp butter (dbl for 4 ppl) to the same large pot, then swirl until melted. 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.

Finish risotto

When broth has been absorbed, reduce heat to low. Stir in ricotta and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until ricotta melts, 3-4 min. Season with remaining garlic salt and pepper. Remove from heat, then stir in half the roasted squash.

Finish and serve

Divide risotto between plates. Top with blistered tomatoes and remaining roasted squash. Sprinkle Parmesan cheese top. Top with fried sage.