Butternut Squash & Spinach Risotto with Fried Sage & Walnuts
Thanksgiving

Butternut Squash & Spinach Risotto

with Fried Sage & Walnuts

40 MIN
+$0.95/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • No Change
    I don't want to make any changes to my meal View recipe
  • add Pancetta
    add 3 oz Antibiotic-Free Diced Pancetta
  • add Pancetta

    From the Test Kitchen

    This year, we’re bringing more options than ever before to Thanksgiving with delicious dishes curated for smaller gatherings. Here, our rich, comforting risotto—mixed with sweet, roasted butternut squash, spinach, and creamy mascarpone—is topped with aromatic fried sage and crunchy walnuts, gently sautéed in red pepper flakes for a welcome kick of heat.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      980 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Butternut Squash & Spinach Risotto with Fried Sage & Walnuts
    Title
    • 3 oz Diced Pancetta
    • 1 cup Carnaroli Rice
    • ½ lb Diced Butternut Squash
    • 2 cloves Garlic
    • 3 oz Baby Spinach
    • 1 bunch Sage
    • 1 Shallot
    • 1 Tbsp Verjus Blanc
    • ¼ cup Roasted Walnuts
    • 1 oz Salted Butter
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Mascarpone Cheese
    • 1 oz Balsamic-Marinated Cipolline Onions
    • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and small dice the shallot. Pick the sage leaves off the stems. Roughly chop the walnuts. Roughly chop the onions.

    Roast the squash
    2 Roast the squash

    Line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the quatre épices to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Start the risotto
    3 Start the risotto

    Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and diced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.

    Finish the risotto
    4 Finish the risotto

    Add 3 ½ cups of water (carefully, as the liquid may splatter) to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the mascarpone, butter, verjus, and spinach. Stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

    Cook the pancetta
    5 Cook the pancetta

    Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Fry the sage & serve your dish
    6 Fry the sage & serve your dish

    Meanwhile, in the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sage leaves, chopped walnuts, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and crispy. Turn off the heat. Serve the finished risotto topped with the roasted squash, cooked pancetta, chopped onions, fried sage and walnuts, and parmesan. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and small dice the shallot. Pick the sage leaves off the stems. Roughly chop the walnuts. Roughly chop the onions.

    2 Roast the squash

    Line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the quatre épices to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the squash
    Start the risotto
    3 Start the risotto

    Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and diced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.

    4 Finish the risotto

    Add 3 ½ cups of water (carefully, as the liquid may splatter) to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the mascarpone, butter, verjus, and spinach. Stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

    Finish the risotto
    Cook the pancetta
    5 Cook the pancetta

    Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    6 Fry the sage & serve your dish

    Meanwhile, in the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sage leaves, chopped walnuts, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and crispy. Turn off the heat. Serve the finished risotto topped with the roasted squash, cooked pancetta, chopped onions, fried sage and walnuts, and parmesan. Enjoy!

    Fry the sage & serve your dish
    Browse Steps
    1 of 6