Baked butternut squash and taleggio risotto

"This is a great dish to feed a crowd without too much work. Sometimes, I stir gorgonzola through the risotto along with the taleggio." - Dhruv Baker

Serves: 6


1 butternut squash (about 1.25kg), peeled, deseeded and cut into 2cm cubes

3 garlic cloves, skin left on

5 thyme sprigs

3 tbsp olive oil

25g unsalted butter

1 echalion or banana shallot, finely diced

500g carnaroli rice

150ml white wine

1 litre vegetable or chicken stock

100g white breadcrumbs

1 lemon, zest and juice

30g grated parmigiano reggiano

25g pack flat leaf parsley, chopped

200g taleggio, cut into 2cm cubes


1. Preheat the oven to 200˚C, gas mark 6. Toss together the squash, garlic, thyme and olive oil. Season, spread out on a roasting tray and cook in the oven for 20 minutes.

2. Meanwhile, heat the butter in a large casserole dish over a medium heat. Add the shallot and rice. Stir for about 5 minutes, then add the wine; simmer for 2 minutes. Bring the stock to the boil in a separate small saucepan.

3. Remove the squash from the oven, discard the thyme and set aside the garlic. Reduce the oven temperature to 180˚C, gas mark 4. Add the squash to the pan with the rice, then pour in the stock, stirring well. Cover the pan with a tight-fitting lid and bake for 15 minutes.

4. To make the breadcrumb crust, remove the cooked garlic from its skin and finely chop. Mix with the breadcrumbs, lemon zest, parmigiano reggiano and half the parsley; season.

5. Take the risotto out of the oven and stir through the taleggio, remaining parsley and lemon juice. Sprinkle the breadcrumbs evenly over the top and return to the oven, uncovered, for a further 10–15 minutes until golden on top and bubbling below. Allow to stand for 10 minutes before serving.