Silky, golden risotto with sweet roasted squash
Butternut Squash Risotto
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Butternut Squash Risotto
Silky, golden risotto with sweet roasted squash
★4.5(15)
Creamy Arborio rice infused with pureed butternut squash, sage brown butter, and Parmesan for a luxurious autumn main course.
15m
Prep Time
45m
Cook Time
60m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
When fall arrives and butternut squash appears at every farmers market, this risotto is what you should be making. The squash is roasted until deeply caramelized, then half is pureed into the rice for that gorgeous golden color and silky sweetness, while the rest is folded in as tender cubes for texture.
Sage brown butter is the finishing touch that makes this feel special. As the butter foams and turns nutty, the sage leaves crisp and perfume the fat with an earthy fragrance that is absolutely made for butternut squash.
Ingredients
- 1.5 cups Arborio rice
- 3 cups butternut squash, cubed
- 5 cups warm vegetable broth
- 1/2 cup dry white wine
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 8 fresh sage leaves
- 3/4 cup grated Parmesan
- 1/4 tsp nutmeg
- Kosher salt and black pepper to taste
Instructions
- 1
Preheat oven to 400°F. Toss squash cubes with olive oil, salt, and pepper. Roast on a sheet pan for 25 minutes until tender and caramelized. Puree half in a blender with a splash of broth.
- 2
Keep broth warm in a saucepan over low heat.
- 3
Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add onion and cook 4 minutes until softened. Add garlic and cook 30 seconds.
- 4
Add rice and toast 2 minutes. Pour in wine and stir until absorbed.
- 5
Add warm broth one ladle at a time, stirring frequently, for about 18 minutes until rice is creamy and al dente.
- 6
Stir in the butternut squash puree, roasted cubes, nutmeg, and Parmesan. Season with salt and pepper.
- 7
In a small skillet, melt remaining 3 tablespoons butter over medium heat. Cook until foamy and golden brown. Add sage leaves and fry until crisp, about 1 minute. Spoon the brown butter and sage over each serving.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Butternut squashPumpkin or sweet potato
Similar sweetness and roasting qualities.
White wineApple cider
Adds an autumnal twist that pairs perfectly with squash.
ParmesanNutritional yeast
Makes it vegan while adding savory umami depth.
Tips & Storage
Pro Tips
Roast the squash ahead of time to speed up the process on a busy weeknight.
A pinch of nutmeg enhances the natural sweetness of the squash.
Amaretti cookie crumbles make an unexpectedly delicious garnish for this dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat on the stovetop with extra broth, stirring until loosened and warmed through.
Nutrition Facts
Per serving (1 shallow bowl) · 4 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein11g
Carbohydrates58g
Fat18g
Fiber4g
Sugar5g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use pumpkin instead?
- Yes, sugar pumpkin or kabocha squash both work well with the same preparation.
- Can I make this vegan?
- Use vegan butter and nutritional yeast in place of the Parmesan.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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