There’s something downright magical about that first forkful of butternut squash risotto—the velvet creaminess wrapping around tender, sweet cubes of squash, kissed gently by the earthy aroma of fresh sage. I remember the first time I made it, just as the crisp fall evenings were settling in, the scent lingering in the kitchen like the promise of something warm and comforting. If you’re anything like me, you’ll appreciate a dish that feels fancy enough to share with guests but is easy enough to make any weeknight. This butternut squash risotto hits that spot perfectly: it’s like a hug in a bowl and way easier than you’d think. And honestly, after fussing with the same old pumpkin recipes every year, this one adds just the right touch of sweetness and creaminess without any fuss. Plus, it’s a fantastic way to sneak some veggies into dinner without anyone batting an eye.
What is butternut squash risotto?
Think of butternut squash risotto as a creamy, dreamy rice dish where tender arborio rice is slowly cooked in broth until it’s luxuriously smooth and sticky. Then, sweet, roasted butternut squash pieces fold in, adding its own mellow depth and fall flavor. It’s essentially a risotto — that iconic Italian dish known for its comforting texture — but given a seasonal spin with pumpkin’s sweeter, nuttier cousin, the butternut squash. The rice soaks up every bit of flavor from the broth and squash, creating a cozy dish that’s both satisfying and rich without being heavy. It’s so approachable that even if you’ve never made risotto before, this recipe will guide you through it step-by-step.
Why you’ll love this recipe?
What I adore most about this butternut squash risotto is how incredibly flavorful it manages to be with really simple ingredients. The natural sweetness of the squash pairs beautifully with the savory depth of Parmesan and a hint of fresh sage—every bite feels like a little moment of autumn joy. And guess what? Even though risotto has a bit of a reputation for being labor-intensive, this one’s surprisingly hands-off if you stay organized. It’s the kind of dinner where you can chat while you cook, not stuck staring at the pot stirring nonstop. Plus, butternut squash is a budget-friendly veggie that’s easy to find at the farmer’s market or grocery store, which makes this a great recipe for feeding a crowd without breaking the bank. I also appreciate its versatility—you can turn it into a vegan meal by swapping out butter and Parmesan without losing much of that luscious creaminess. Plus, if you’re into experimenting, tossing in toasted walnuts or crispy sage leaves as a garnish gives the dish a delightful texture contrast. Honestly, this recipe has been a lifesaver on those chilly weeknights when I want something cozy but don’t want to spend ages cooking. My kids actually ask for seconds, which is always the final test!
How do I make butternut squash risotto?
Quick Overview
Making butternut squash risotto really boils down to just cooking your rice slowly in warm broth while stirring regularly, then folding in cubes of roasted squash and finishing with cheese and butter for richness. The slow simmering helps the rice release its starches, giving that creamy texture risotto is famous for. The roasting step caramelizes the squash, adding a sweet, nutty flavor that’s irresistible. Don’t stress about stirring every second—just give it a good stir every couple of minutes while you keep the broth warm on the side. The whole process is surprisingly straightforward and pretty meditative for a cozy cooking evening.
Ingredients
For the Risotto:
- 1 medium butternut squash (about 2 lbs), peeled and cubed – go for fresh, firm squash; the roasting brings out the best flavor
- 1 ½ cups arborio rice – this short-grain rice is key for creamy risotto
- 4 cups vegetable or chicken broth, kept warm – homemade broth adds depth, but store-bought works fine too
- 1 small onion, finely diced – sweet yellow or white onion works wonderfully
- 2 cloves garlic, minced – for that subtle aromatic boost
- 2 tbsp olive oil – for roasting and sautéing
- 2 tbsp unsalted butter – adds that classic creamy finish
- ½ cup dry white wine (optional, but trust me, it’s worth it)
- ½ cup freshly grated Parmesan cheese – no shortcuts here, freshly grated is key
- Salt and freshly ground black pepper – to taste
- Fresh sage leaves, roughly chopped – about 1 tbsp for a warm herbal note
Step-by-Step Instructions
Step 1: Roast the Butternut Squash
Start by preheating your oven to 425°F (220°C). Toss the peeled and cubed butternut squash in a tablespoon of olive oil, a pinch of salt, and a bit of pepper. Spread it out evenly on a rimmed baking sheet and roast for about 25-30 minutes, turning halfway through, until the edges are caramelized and soft but not mushy. Roasting deepens the flavor and adds that perfect sweetness that contrasts beautifully with the savory risotto.
Step 2: Sauté Onion and Garlic
While the squash roasts, heat the remaining olive oil in a large pan over medium heat. Add your chopped onion and cook, stirring occasionally, until it’s translucent and soft, about 5 minutes. Toss in the garlic and cook for another minute until fragrant—be careful not to burn it, or that bitterness will sneak in.
Step 3: Toast the Rice
Add the arborio rice to the pan with aromatic onion and garlic, and stir well for about 2 minutes. The rice grains will look a little translucent at the edges—that’s your cue that they’re toasted and ready, which helps lock in the texture later on.
Step 4: Deglaze with Wine
Pour in the white wine and stir continuously until it almost completely evaporates. This step brightens up the whole dish and adds a layer of acidity that balances the squash’s natural sweetness.
Step 5: Slowly Add Warm Broth
Now for the classic risotto move: add a ladle of warm broth to the rice, stirring gently until it’s mostly absorbed. Keep adding broth one ladle at a time, stirring frequently but not obsessively, letting the rice soak it up before adding more. This gradual cooking helps coax out the rice’s creaminess. It usually takes 20-25 minutes.
Step 6: Stir in Roasted Squash and Sage
When your rice is tender but still with a slight bite, fold in the roasted butternut squash and chopped sage. Let them warm through gently as you finish.
Step 7: Finish with Butter and Parmesan
Turn off the heat, then stir in the butter and Parmesan—this is where the risotto takes on that rich, silky texture that makes you want to go straight for seconds. Taste and adjust seasoning with salt and pepper.
Step 8: Serve Warm
Spooning the risotto into bowls, you’ll notice the creamy texture and the tender, sweet cubes of squash nestled within. For an extra flourish, scatter a few crispy sage leaves or a little extra cheese on top. Serve immediately because risotto waits for no one and is at its best fresh.
What to Serve It With
For Dinner: Pair your butternut squash risotto with a crisp green salad tossed in a lemon vinaigrette to cut through the richness. A glass of dry white wine or even a light, fruity red like Pinot Noir complements the flavors perfectly.
For a Cozy Lunch: Grab a crusty piece of garlic bread or a warm herb focaccia to mop up every last bit of creamy goodness. A steaming mug of herbal tea makes this feel like a little midday treat.
For a Casual Get-Together: This risotto shines as a side dish alongside roasted chicken or pork chops. Add simple roasted vegetables or steamed greens for a colorful plate.
In my family, this risotto often sneaks onto the holiday table because it’s one of those “comfort with a twist” recipes that feels special but not fussy. One of my favorite ways is to drizzle a little browned butter over the top just before serving—trust me, it takes it over the top!
Top Tips for Perfecting Your Butternut Squash Risotto
Squash Prep: Peeling butternut squash can be a bit intimidating, so I always use a sharp peeler and make sure to remove all the wax finish if it came that way. Cutting the cubes uniformly makes roasting even and predictable. Don’t skip the roasting step—it’s a game-changer for flavor.
Stirring and Mixing: You don’t have to stir every second (honestly, you’d get tired fast), but do check in on it every couple of minutes so nothing sticks to the bottom and the texture stays creamy, not gluey. If you over-stir, the risotto can become gluey, and under-stirring leaves it chewy.
Swirl in Flavors: Sage is traditional, but feel free to play with fresh thyme or rosemary if you want a twist. Adding the herbs near the end keeps their freshness intact.
Ingredient Swaps: I’ve swapped Parmesan for Pecorino Romano when I wanted a sharper tang, and it worked beautifully—just maybe dial back the salt slightly. If you’re dairy-free, try nutritional yeast and a splash of coconut cream for creaminess.
Cooking Temperature: Keep the broth simmering low the whole time—cold broth just shocks the rice and messes with texture. And position your pan right in the middle of the stove for even heat distribution.
Glaze Variations: I sometimes finish this risotto with a drizzle of maple syrup or browned butter with a sprinkle of toasted pumpkin seeds for crunch. It makes the whole thing feel a little indulgent, perfect for special occasions!
Storing and Reheating Tips
Room Temperature: If you want to enjoy this risotto within the same day, cover it loosely with foil or a clean kitchen towel to keep the moisture in. It stays fresh for about 4-6 hours before the texture shifts.
Refrigerator Storage: Store leftovers in an airtight container for up to 3 days. Risotto thickens as it cools; when ready to eat, gently reheat in a pan with a splash of broth or water to loosen it back up. Microwave works too, just stir halfway through.
Freezer Instructions: I usually avoid freezing risotto because the texture can get a little mushy, but if you must, freeze in portions without the butter and cheese mixed in. Thaw overnight in the fridge, then reheat slowly in a skillet with broth and finish with fresh butter and cheese.
Glaze Timing Advice: Always add any buttery or syrupy glaze after reheating to keep the texture fresh and the flavors vibrant. Otherwise, the glaze can separate or become too overpowering.
Frequently Asked Questions
Final Thoughts
There’s just something about this butternut squash risotto that makes me want to curl up by the window with a good book and a bowl of warmth. It’s cozy, comforting, and has enough richness without ever feeling heavy or overwhelming. I love that it brings together the sweet, nutty flavor of roasted squash and the classic, silky texture of risotto in a way that feels both special and approachable. This recipe has saved me from many a “what’s for dinner?” moment, and seeing everyone’s smiles when they taste it? Well, that’s the real reward. If you enjoy this, you might want to check out my pumpkin sage gnocchi or creamy mushroom risotto next—they’re all part of my fall favorites. I’d love to hear how yours turns out, so don’t hesitate to leave a comment or share your little twists. Happy cooking and even happier eating!
butternut squash risotto
Ingredients
Main Ingredients
- 3 cups fat free low-sodium chicken broth use vegetable broth for vegetarian
- 1 cup butternut squash puree
- 1 tsp butter or olive oil
- 3 cloves garlic chopped
- 0.25 cup shallots chopped
- 1 cup arborio rice
- 2 oz dry white wine
- 1 tbsp fresh sage minced
- 0.25 cup Parmigiano-Reggiano freshly grated
- salt and fresh cracked pepper to taste
- 2 cups fresh baby arugula for garnish
Instructions
Preparation Steps
- In a large saucepan, heat chicken broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and keep warm. Taste for salt and adjust as needed.
- In a large heavy saucepan over medium heat, melt butter or heat olive oil. Add shallots, garlic, and arborio rice; sauté until rice is well coated, about 3 minutes. Add white wine and fresh sage, stirring until absorbed.
- Add a ladleful of the simmering broth mixture to the rice. Stir gently and wait until liquid is mostly absorbed before adding another ladleful. Continue stirring frequently to release starch from the rice, creating a creamy texture.
- Continue adding broth in ladlefuls and stirring until the rice is tender but slightly firm in the center and creamy, about 25-30 minutes total.
- When all the liquid is absorbed, stir in grated Parmigiano-Reggiano and remove from heat. Serve immediately topped with fresh baby arugula and extra grated cheese if desired.
