Baked butternut squash risotto with sage and toasted pumpkin seeds from Bake: From Cookies to Casseroles, Fresh from the Oven by Rachel Allen

  • vegetable stock
  • Parmesan cheese
  • Show all ingredients...

  • EYB Comments

    Can substitute chicken stock for vegetable stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for vegetable stock.

  • katie_6n41lt on April 29, 2026

    So yum! Did without parmesan for dairy free option

  • Lilyinthevalley on August 14, 2020

    I added chopped bacon when frying off the onions, it was delicious!

  • Lindalib on November 02, 2012

    This was good and the addition of the pumpkin seeds (we used pepitas from Trader Joes) really added a nice twist. It did take nearly twice as long to bake, almost 30 minutes instead of the 15 minutes listed in the recipe.

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