Roasted Butternut Squash Risotto

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Roasted Butternut Squash Risotto! Think your favorite risotto, but now made with a fun Fall twist. It’s the ultimate comforting bowl that’s perfect for tonight, tomorrow, this weekend, or whenever you are craving a creamy and delicious bowl of risotto! Made with freshly roasted butternut squash, sautéed all in one pot, super creamy, and cheesy. Every bite is full of flavor, perfectly balanced between sweet and savory, and just melt in your mouth delicious. It’s the perfect Fall dinner or even side dish that the whole family will enjoy!

About The Recipe

One of my favorite things about Fall is all the comforting meals that come along with the season! We always make a batch of our Mushroom Risotto during this time of year, as it’s one of our favorite meals to enjoy when it’s cold out (because it’s definitely too heavy for a summer meal!).

But, instead of mushrooms this year, we decided to change things up!

My mom and I were at the farmer’s market last weekend and saw a lot of gorgeous Fall produce. Though, the one thing that stuck out to us the most? All of the butternut squash!

I mean, it was just TOO gorgeous to pass up. So, we came home with quite a bit and started concocting recipe ideas.

Almost immediately, my mom and I came up with this risotto. It seemed like a fun and delicious idea that we couldn’t wait to try out!

We got to work immediately, but it wasn’t exactly perfect on the first try. The risotto was…flat. We made, essentially, a standard risotto, but with some roasted butternut squash tossed in. It was still good, but it lacked a depth of flavor that we couldn’t figure out.

Which is why we decided to blend the roasted squash INTO the broth with some herbs!

Honestly, it was love at first bite. That one little trick brought so much flavor, depth, and balance to the dish that we knew had to share it with all of you!

Whether you serve this as dinner or a side dish, this risotto is sure to be your new favorite for the Fall season.

What is Risotto?

If you’ve not ever had risotto before, I am so sorry. This is pretty much the best rice dish you will ever have (it’s soooo worth the calories and the effort). Traditionally, risotto is made from arborio rice that has been sautéed with stock and stirred constantly to create a creamy and delicious texture. There is also typically onions, white wine, and parmesan cheese in the dish.

Our take is very similar to the classic risotto, but with a Fall twist! We used a blend of herbs and roasted butternut squash to give every bite of this delicious risotto a wonderful amount of Fall-inspired flavor.

Reasons You Will Love This Butternut Squash Risotto

• Naturally gluten-free and can easily be made vegan.
• Comforting and delicious.
• Full of flavor!
• Perfect for dinner or as a side dish.

Equipment Needed

• Sheet Pan
• Sharp Knife
• Blender
• Large Stock Pot
• Wooden Spoon

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Squash:

• Large Butternut Squash
• Olive Oil
• Salt and Pepper

For The Risotto:

• Roasted Butternut Squash
• Vegetable Broth
• Fresh Rosemary
• Fresh Oregano
• Fresh Thyme
• Salted Butter
• Chopped Onion
• Arborio Rice
• Minced Garlic
• Dry White Wine
• Shredded Parmesan Cheese
• Salt and Pepper

How To Make Butternut Squash Risotto

Step 1: Roast the butternut squash

Cut squash in half lengthwise. Scoop out seeds and pulp.

Place skin side down on sheet pan. Brush cut sides of squash with olive oil. Season with salt and pepper. Bake until tender, 35-40 minutes.

When cool, peel and cube squash.

Step 2: Puree

Purée 2 cups squash with vegetable broth and herbs. Set aside.

Step 3: Sauté

In an 8-quart stock pot, melt butter. Add onion and sauté over medium heat until translucent, 3-4 minutes.

Add risotto. Cook and stir until rice starts to color, 1-2 minutes.

Add garlic and wine. Cook and stir 1-2 minutes, or until wine is absorbed.

Add broth, one ladle at a time, cooking and stirring until broth is absorbed each time.

Step 4: Stir

Add remaining butternut squash with last ladle of broth.

Stir in parmesan. Season to taste with salt and pepper.

How To Store

If there are leftovers, you can store this risotto two different ways! You can place the risotto in an airtight container and refrigerate for 3-5 days, or you can place the risotto in a freezer safe zip-top bag and freeze for up to 2 months!

Substitutions

• To make this recipe vegan, use your favorite vegan parmesan.
• Any neutral flavored oil can be used to roast the butternut squash.
• Homemade or store-bought vegetable broth can be used.
• Chicken stock can be used instead of vegetable broth.
• Sage can be used instead of rosemary, if desired.

Looking for more recipes like this? Here are a few you may like: Mushroom Risotto, French Onion Soup, Lemon Garlic Shrimp Orzo, Four Cheese Mac and Cheese, Sweet Potato Casserole

Expert Tips

• 1 cup chopped onion = 1 small-ish onion.
• 1 teaspoon minced garlic = 2 cloves garlic.
• 1 cup shredded parmesan cheese = 3 ounces.
• Make sure the butternut squash is cooked completely before puréeing.
• To speed up the process, you can use pre-chopped butternut squash and roast it on a sheet pan.
• Be careful to not burn the rice when sautéing! Keep it stirred.
• Make sure you use a dry white wine for this recipe.
• Do not stop stirring the risotto once you start adding the broth! This is what creates the creamy texture.

When you make this Roasted Butternut Squash Risotto, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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