Winter Butternut Squash Pilaf with Sage and Toasted Pumpkin Seeds

375 g (13 oz) butternut squash peeled and cut into cubes 1 cm

1 red onion, peeled and chopped

325g (11 ½ oz) risotto rice such as Arborio or Carnaroli

3 tbsp sunflower oil

2 cloves garlic crushed

125 mls (4fl oz) white wine

900 ml (1 ½ pints) vegetable or chicken stock

100g (3 ½ oz) frozen peas  (defrosted) optionallittle-oaks

1 tsp fresh sage finely chopped

Salt and pepper

100 gm (3 ½ oz) Parmesan

Fresh herbs to sprinkle over the top

25g 1 oz pumpkin seeds


Method: heat oven 180c, gas 4, AGA simmering oven

Place a heavy ovenproof saucepan on the hob, add the oil, onion then garlic and soften.  Next add the butternut squash and the rice then stir to ensure that all is coated.  Now add the wine and boil quickly to evaporate the alcohol. Quickly add the stock, salt and pepper and sage, cover and place in the oven for 20 minutes.  Now add the peas, stir and check there is sufficient stock and return to the oven for a further 10 minutes or until the rice is soft.  When cooked stir through the Parmesan.   Meanwhile heat a small pan on the hob add 25g (1 oz) pumpkin seeds and toast for 2 – 3 minutes.  (Be careful as they burn very quickly and easily) Sprinkle over some fresh sage and the toasted pumpkin seeds and adjust the seasoning to taste.

Visit Little Oaks Cookery School to see for more details 

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