Roasted Kabocha Risotto with Sage Hazelnut Pesto

Roasted Kabocha Risotto with Sage Hazelnut Pesto

Beautiful roasted kabocha woven into a silky risotto with sage and hazelnut pesto plus some crumbled blue cheese at the end make the deep squash flavors simply sing!
Course Main Course, Side Dish
Keyword kabocha risotto, roasted kabocha risotto, squash risotto
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Author Ian Wickman


Roasted Kabocha

  • 1 each kabocha squash
  • 1 tsp olive oil

Roasted Kabocha Risotto

  • 1 each shallot, small dice
  • 1 tbsp fresh sage leaves, chopped
  • 1 tbsp olive oil
  • 1 cup arborio rice (or other risotto rice)
  • 1 cup dry white wine (optional but need 4 cups total liquid if you omit this)
  • 3 cups vegetable stock (can use chicken if you prefer)
  • 1 1/2 cups roasted kabocha puree (from the roasted kabocha above)
  • 1 cup partially roasted kabocha, diced (also from above)
  • 1 tbsp butter (optional)



Roasted Kabocha

  • Preheat the oven to 400 degrees F.
  • Rinse and dry your kabocha squash and cut into quarters.
  • Scoop out the seeds and rub with a bit of olive oil (a little goes a long way).
  • Place on a baking sheet and roast for about 20 minutes. Remove one of the quarters and continue roasting the other 3 pieces for another 20 – 30 minutes until fork tender and getting some nice browning on the points. (You can start the risotto while this is finishing cooking if you want to save a bit of time)
  • Remove the 3 pieces of kabocha from the oven and let cool enough to remove the skins. Process in a food processor until silky smooth and set aside (you'll probably have more than you need… which can be used for SO many things!)

Roasted Kabocha Risotto

  • In a medium saucepan cover and heat the stock gently so it remains hot but isn’t boiling away.
  • Dice the shallot into small bits.
  • Heat a large bottom pan over medium heat, add olive oil and swirl to coat.
  • Add chopped shallots and cook until soft, a minute or two.
  • Add rice and stir continuously to coat with oils, a minute or two. Be careful to avoid burning the rice.
  • Add chopped sage and stir to coat.
  • Pour in the white wine and stir until it is completely absorbed, this will steam up when you pour it in so take caution.
  • Add heated stock 1 cup at a time and stir continuously until absorbed. Repeat until all stock is in.

Sauteed Kabocha

  • While the risotto is finishing, remove the skin and dice the one quarter partially roasted kabocha.
  • Heat a skillet over medium heat and add butter to melt.
  • Quickly sauté the diced kabocha until they get a nice browning and are cooked through. and set aside (should be 3 – 5 minutes).


  • When the last of your liquid has been properly absorbed in the risotto, stir in butter and the kabocha puree and until nice and creamy and heated through.
  • Add salt and pepper to taste.
  • Serve the risotto, with some of the sauteed kabocha, the sage and hazelnut pesto, and sprinkle with crumbles of blue cheese, enjoy!


Another beautiful recipe I created with the fantastic squash from Bay Baby Produce gift!


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