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Baked Pumpkin Risotto with Spinach & Sage

Toasted Pumpkin Seeds & Sage

An easy grounding and warming baked risotto recipe  –10mins on the stovetop; the oven does the rest. Make it great using a rich, full-flavoured, dry textured style pumpkin or winter squash like kabocha, buttercup, red Kuri, Hubbard, Japanese, and Queensland blue.  


Once the risotto is cooked, stir in the spinach greens. Toasted pumpkin seeds + sage leaves in the oven for 8 mins while risotto bakes for a crunchy and savoury garnish.


For a plant-based option, serve with pan-seared tofu or roasted mushrooms. For a local farm-to-table option, try roasted French Onion Beef Sausage expertly made at Olde Haven Farm in Chelsea, Maine. Their sausages are phenomenal, possibly among the best in America. I strongly recommend a road trip to seek them out; luckily for us, Olde Haven Farm graces both Portland and Belfast farmers’ markets weekly.