Roasted Butternut Squash Risotto (Printable Version)

Comforting risotto with roasted butternut squash, Arborio rice, and aromatic herbs, perfect for a warm dinner.

# What You'll Need:

→ Roasted Butternut Squash

01 - 1 small butternut squash (approximately 2 pounds), peeled, seeded, and diced into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper

→ Risotto

05 - 20 fluid ounces low-sodium vegetable broth
06 - 2 tablespoons unsalted butter, divided
07 - 1 tablespoon olive oil
08 - 1 small yellow onion, finely diced
09 - 2 garlic cloves, minced
10 - 1 1/2 cups Arborio rice
11 - 1/2 cup dry white wine
12 - 1/2 cup grated Parmesan cheese, plus extra for serving
13 - 2 tablespoons chopped fresh sage or 1 teaspoon dried sage
14 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat the oven to 425°F. Toss the butternut squash cubes with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 25 to 30 minutes, turning once halfway through, until golden and tender. Set aside.
02 - Heat the vegetable broth in a small saucepan over low heat and keep warm.
03 - Melt 1 tablespoon butter with 1 tablespoon olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook an additional minute.
04 - Add Arborio rice to the pot and stir constantly for 2 minutes until the grains are lightly toasted.
05 - Pour in the white wine and stir continuously until fully absorbed by the rice.
06 - Add the warm vegetable broth in 1/2 cup increments, stirring frequently and allowing each addition to be nearly absorbed before adding the next. Continue this process until the rice becomes creamy and al dente, approximately 20 minutes. Use only as much broth as needed.
07 - Gently fold in the roasted butternut squash, remaining 1 tablespoon butter, Parmesan cheese, and sage. Season to taste with salt and pepper.
08 - Plate immediately and garnish with additional Parmesan cheese and sage if desired.

# Expert Insights:

01 -
  • The roasted squash adds a natural sweetness that balances the savory richness of the Parmesan and butter.
  • Stirring risotto is surprisingly meditative, and the result is always worth the patience.
  • It looks impressive enough for guests but feels cozy enough for a quiet night in.
  • Leftovers (if you have any) make an incredible base for arancini the next day.
02 -
  • Don't walk away from the pot once you start adding broth, constant stirring is what keeps the rice from sticking and ensures even cooking.
  • If the risotto gets too thick, you can always stir in a little more warm broth or even hot water to loosen it up.
  • The rice should be al dente, not mushy, so start tasting it around the 18-minute mark to avoid overcooking.
03 -
  • Cut the squash into uniform cubes so they roast evenly and don't end up with some pieces burnt and others undercooked.
  • Save a few cubes of roasted squash to place on top of each serving for a beautiful presentation.
  • If you're short on time, you can roast the squash a day ahead and store it in the fridge until you're ready to make the risotto.

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