A good risotto is hard to beat and Roasted Butternut Squash Risotto is definitely a winner. It has all the traditional flavors of risotto with some warm comforting autumn vides. The addition of sage and thyme gives this cheesy Italian classic, a savory hint, while roasting the butternut squash provides a caramelly sweetness to the dish.
Risotto is one of those dishes that most people love to order out but are not eager to make at home. But I am here to tell you that, all the stirring and watching over it while it cooks, is so worth it! Roasting the butternut squat heightens it’s flavor and tenderizes it in the time the rice cooks. The end result is a tender, creamy, restaurant quality dish that will make every day feel like a holiday.
Ingredients you need
Butternut Squash that has been peeled and cut into bite size pieces. Be sure to cut the pieces into similar sizes so that they cook evenly.
Arborio rice is a short grain rice that is traditionally used when making risotto. You can substitute other types of rice but you will not get the creamy texture that arborio rice brings to this dish.
Onion and garlic create the flavor base for the dish.
Chicken broth or stock can be used. I recommend that you use a low sodium version if you are using store bought so that you can control the saltiness of the dish.
Sage and Thyme add a wonderful earthy herbal note and they pair well with the squash. I like to use fresh herbs in this dish. If you substitute dried herbs, cut the quantity in half.
White wine adds to the depth and richness to the dish. You can use any white wine you like, but I would not recommend an overly sweet wine as it may over power the the flavor of the butternut squash rather then balance it.
Parmesan cheese is the crowing glory of any risotto dish. It will add a creamy, nutty, saltiness that blends effortlessly with the other ingredients.
How to make Butternut Squash Risotto
Roast the butternut squash
Sauté the onion and garlic.
Add the arborio rice to the pan and cook for several minutes.
Add the wine and herbs to the rice and cook until absorbed, then stir in the hot chicken broth 1/2 cup at a time, making sure it is completely absorbed between additions.
Mix in the cooked butternut squash and the parmesan cheese.
This risotto recipe lends itself to some fun and delicious add ins.
Asparagus, peas or mushrooms are delicious in this dish.
If you are a seafood lover and you want make this an ultra special meal you might want to add lobster meat or bay scallops.
The meat lovers in your life would appreciate the inclusion of crispy bacon or pancetta.
Swapping out the chicken broth for vegetable broth makes this a vegetarian friendly recipe (you may have to eliminate the cheese).
Butternut Squash Risotto FAQ’s
If you are serving this as a main dish all you really need is a side salad to go with it. This is also a perfect side dish for chicken, duck, pork, fish such as salmon or roasted branzino, or beef. You can easily incorporate this into a Thanksgiving, Christmas or New Years Eve menu.
Properly stored in the refrigerator, butternut squash risotto will last 3-4 days.
Yes. It can be reheated in the microwave or on the stove top. If it is a bit dry just add some chicken broth or stock to loosen it up as it reheats.
I love getting your feedback, so if you tried this Butternut Squash Risotto or any other recipes on my website, please leave me a comment below to let me know how you liked them.
Butternut Squash Risotto
- 1 Butternut squash peeled and cut into small cubes
- 1 cup Arborio rice
- 4 tbsp Olive oil divided
- 1 Onion small, diced
- 2 cloves Garlic minced
- ½ cup White wine
- 4 cups Chicken broth low sodium
- 2 tsp Sage fresh, chopped
- 2 tsp Thyme fresh
- 1 tsp Salt kosher
- ½ tsp Black pepper ground
- ¼ cup Parmesan cheese grated
- Preheat oven to 425°. Toss the butternut squash with 2 tbsp. of olive oil, 1 tsp. sage, 1 tsp. of thyme, ½ tsp. salt, and ¼ tsp. black pepper. Transfer it to a rimmed baking sheet and roast until tender, 25-30 minutes.
- Heat the chicken broth in a medium sauce pan until it is hot. Maintain the heat on the chicken broth while you cook the rice.
- In another sauce pan, sauté the onion and garlic in 2 tbsp. of olive oil until fragrant. Add the rice and cook on low heat, stirring constantly for about 2- 3 minutes.
- Add the wine, and the remaining sage and thyme. Cook until the wine reduces and it absorbed by the rice. Add 1/2 cup of the hot chicken broth and cook until it is absorbed, stirring often. Continue to add the chicken broth 1/2 cup at a time making sure it is absorbed completely between additions.
- When the rice is cooked through, stir in the butternut squash and the parmesan cheese. Serve warm.