| | |

Roasted Butternut Squash Risotto

A good risotto is hard to beat and Roasted Butternut Squash Risotto is a winner. It has all the traditional risotto flavors with some warm comforting autumn vibes. Adding sage and thyme gives this cheesy Italian classic, a savory hint, while roasting the butternut squash provides a caramelly sweetness to the dish.

Two bowls of butternut squash risotto and two glasses of white wine draped with an orange and brown plaid napkin.

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 squash heightens its 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

Labeled ingredients for making butternut squash risotto.

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 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 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 than 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.

4 process photos showing roasting butternut squash and 3 shots of making risotto.

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.

Two bowls of risotto and two glasses of white wine.


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 to 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

What can you serve with Butternut Squash Risotto?

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.

How long will leftovers last?

Properly stored in the refrigerator, butternut squash risotto will last 3-4 days.

Can you reheat leftovers?

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.

Two bowls of butternut squash risotto and two glasses of white wine draped with an orange and brown plaid napkin.

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.

You can also follow me on FacebookInstagram and Pinterest for more recipes your family will love!

Two bowls of butternut squash risotto and two glasses of white wine draped with an orange and brown plaid napkin.

Butternut Squash Risotto

This creamy savory risotto is sweetened by the addition of roasted butternut squash. It is perfect served as an appetizer, side dish or as the main course!
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian
Servings 4 servings
Calories 348 kcal


  • 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.


Serving: 4gCalories: 348kcalCarbohydrates: 41gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 9mgSodium: 1564mgPotassium: 802mgFiber: 5gSugar: 7gVitamin A: 20034IUVitamin C: 43mgCalcium: 198mgIron: 3mg
Keyword Arborio rice, roasted butternut squash, parmesan, sage, thyme, white wine
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.