Creamy Risottata with Squash, Scamorza and Pecorino
This creamy risottata with butternut squash, scamorza and pecorino is a comforting Italian-style main course. Long pasta cooks slowly with vegetables and stock until it reaches a luscious, risotto-like creaminess, while the Thermomix TM7 handles the chopping, mixing and heating for consistent results every time.
About this recipe
Creamy Risottata with Squash, Scamorza and Pecorino Thermomix TM7 is the answer when you crave the silky comfort of risotto but fancy the heartiness of pasta instead. This Italian-inspired recipe has become a favourite for a quick weeknight dinner, because the all-in-one kitchen machine takes over the constant stirring that a traditional risottata demands. Sweet cubes of butternut squash break down into a golden, velvety sauce, while onion, celery and carrot form a fragrant soffritto base without any knife work. The real magic comes at the end: scamorza stretches into gooey strands and pecorino adds a salty, sharp kick that lifts the whole bowl. Long pasta releases its starch slowly, creating that signature creamy texture. Perfect for busy families, autumn evenings and anyone searching for easy vegetarian recipes with real indulgence, this Thermomix TM7 risottata delivers restaurant-quality creaminess with minimal effort.
Preparation tips
- Cut the butternut squash into even, small cubes so it softens at the same rate as the long pasta breaks down; larger chunks will stay firm while the pasta turns mushy and lose that signature risottata creaminess.
- Reserve a splash of the hot cooking liquid before adding the scamorza and pecorino at the end; stirring it in afterwards loosens the cheese sauce to the perfect glossy consistency.
- Swap scamorza for mozzarella plus a touch of smoked cheese if you cannot find it, and grate the pecorino finely from a block rather than using pre-grated, so it melts into strings rather than clumping.
Recipe variations
- Make it lactose-free by replacing the scamorza with lactose-free mozzarella and the pecorino with a mature lactose-free hard cheese; the butternut squash provides enough natural sweetness and body to keep the risottata irresistibly creamy.
- For a festive autumn variation, add crispy fried sage leaves and toasted pumpkin seeds on top, plus a dusting of nutmeg with the squash — a luxurious finish that turns this weeknight risottata into a dinner-party showstopper.
Thermomix TM7 Benefits
- Grating the pecorino in seconds, the Thermomix turns a whole block into fine, even shavings that melt seamlessly through the squash sauce. [Multi-Function]
- Chopping onion, celery and carrot into a uniform soffritto, the TM7 delivers consistent pieces that soften evenly and build a sweet flavour base without tears. [Multi-Function]
- Weighing the pasta and stock directly in the mixing bowl, the built-in scale of the Thermomix guarantees the exact liquid ratio needed for creamy risottata texture. [Precision Control]
- Heating the butternut squash and pasta gently, the TM7 keeps a steady temperature so the starches release slowly and nothing sticks or scorches. [Temperature Control]
- Mixing continuously while the risottata simmers, the Thermomix replaces manual stirring and leaves your hands-free to grate extra scamorza for serving. [Hands-Free]
Ingredients
- Scamorza cheese
- pecorino
- onion
- celery
- carrot
- olive oil
- butternut squash
- water
- vegetable stock cubes
- ground cinnamon