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03rd Nov 2019

Butternut squash risotto is perfect for dinner AND to box up for lunch too


Healthy and delish.

There’s nothing like a handy dish that you can cook in one big pot and serve up for both dinner and lunch. A dish that’ll easily see you right through the week AND is suitable for vegetarians.

This recipe for roasted butternut squash is literally one of my ultimate faves and perfect for a dinner party or for your lunch box to see you right through the week.

Is it easy to make?

As I’m no chef or nowhere near one, I look for dishes that are easy and nutritious and I can safely say this one ticks all the boxes. It takes about an hour to make and it’s seriously simple, especially thanks to this handy recipe from BBC Good Food.


  • 1 butternut squash
  • 4 tbsp light olive oil
  • 600ml vegetable stock
  • 50g unsalted butter
  • 1 small onion, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 1 tsp fresh thyme leaves, picked
  • 140g risotto rice 
  • 100ml white wine
  • 50g parmesan

You can read the method here.