Go Back

Roasted Butternut Squash Risotto

A creamy and comforting roasted butternut squash risotto that warms the soul, perfect for gatherings or solo dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Risotto
  • 1 medium butternut squash Roughly 2-3 cups diced
  • 1 cup Arborio rice Key for creamy texture
  • 4 cups vegetable stock Homemade or store-bought
  • 1 small onion For aromatic depth
  • 2 cloves garlic Minced
  • ½ cup dry white wine Optional, adds acidity
  • ¼ cup grated Parmesan cheese For creaminess; vegan option: use nutritional yeast
  • 1 tablespoon olive oil For cooking
  • to taste salt Essential seasoning
  • to taste black pepper Essential seasoning
  • to taste fresh sage or thyme For flavor; can substitute with dried

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into bite-sized cubes.
  2. Toss the squash cubes with olive oil, salt, and pepper before spreading them on a baking sheet.
Cooking
  1. Roast the squash for 25-30 minutes until golden and tender, flipping halfway through.
  2. In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
  3. Stir in the minced garlic and let it sizzle for an additional minute until fragrant.
  4. Add the Arborio rice to the saucepan, stirring frequently for about 2-3 minutes until the kernels become slightly translucent.
  5. Pour in the white wine (if using), allowing the rice to absorb the liquid while stirring continuously.
  6. Gradually add the vegetable stock, one ladle at a time, stirring until the liquid is mostly absorbed before adding more. Continue for about 18-20 minutes until the rice is al dente and creamy.
  7. Gently fold in the roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.
  8. Stir in fresh herbs just before serving.

Notes

Store in an airtight container in the fridge for up to 3 days. To reheat, add a splash of vegetable broth or water, and warm slowly over low heat. Consider adding toasted nuts for crunch or mushrooms for earthiness.