This roasted butternut squash risotto is one of my favorite easy dinners! It's super easy to make and comes together in about 30 minutes! Topped with roasted honeynut squash and crispy sage, it's the perfect winter meal!
Risotto is one of my favorite things to make when I want to impress someone. It’s super easy to make, has amazing depth of flavor, and just seems fancier than other side options. It's also extremely versatile! You might also like this mushroom risotto or this spinach and leek risotto!
Ingredient Notes
You just need a few simple ingredients to make this roasted butternut squash risotto!
- Arborio rice - This recipe is best if you use rice that’s specifically for risotto! Risotto is traditionally made with short grain rice that has a high starch content. This is what gives risotto that super creamy, luxurious texture! Arborio rice is most common but I’ve also made this recipe with loto rice and paella rice and they work great! But always double check the cooking instructions for your rice. This recipe uses a 1:4 rice to liquid ratio but if your rice uses a 1:3 ratio, you’ll want to reduce the water by 1 cup.
- White cooking wine - This is completely optional but adds some great flavor to your risotto! I always keep cheap, dry white wine on hand that I use for cooking. It’s amazing how much flavor a $3 bottle of sauvignon blanc can add to a dish!
- Vegetable stock - I always use my homemade vegetable stock when I make risotto for the best flavor!! You can also use store bought vegetable stock, chicken stock, or even water.
- Butternut squash - Roasted butternut squash adds a creamy texture and slightly sweet flavor to the risotto!
- Honeynut squash - Honeynut squash looks like mini butternut squash with slightly darker flesh. But they have a much more concentrated and slightly sweeter flavor than their larger cousin. They are my absolute favorite winter squash but can be a little hard to find. Depending on where you live, you can find them at most grocery stores and farmers markets in the fall/winter.
How to Make Risotto
Preheat the oven to 425°F and line a baking sheet with parchment paper. Cut the butternut squash in half and discard the seeds. Drizzle with olive oil and place cut side down on your baking sheet.
Optional: Peel and cut the honeynut squash in half and discard the seeds. Dice and place on the same baking sheet and drizzle with a little olive oil, salt, and pepper.
Bake the squash for 20-30 minutes or until soft. Remove from the oven and set aside.
While the squash is roasting, in a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you're lazy like me). Remove from the heat and set aside.
In a large skillet or stockpot, melt the butter with the olive over medium-high heat then add in the shallots and garlic. Sauté for about 5 minutes or until lightly browned and fragrant.
Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
Add in ½ cup of the warmed vegetable stock and the fresh sage and stir the risotto until the stock is completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it’s all absorbed and the rice is fully cooked.
Scoop the roasted butternut squash out of the skin and stir into the risotto until fully combined and creamy then stir in the Parmesan. Taste and add salt and pepper if needed.
Top with the roasted honeynut squash and crispy sage and enjoy!
Recipe Notes
This butternut squash risotto is already vegetarian but you can also make it vegan by just omitting the Parmesan and butter! It’s still creamy and tasty without the cheese! But if you eat cheese then you should DEFINITELY add the cheese. Trust me.
Recipe FAQ's
Store risotto in an airtight container in the fridge for up to 4 days.
Risotto heats ups easily in the microwave or on the stovetop!
Technically yes, but I don't recommend it. Long grain rice will take a little longer to cook and won’t be as creamy. Follow the same instructions as below but use 3 cups of water instead. You can also add in ¼ cup of heavy cream towards the end to make it extra creamy.
Yes, but it will be a lot less flavorful. If using water, I recommend also using some type of bullion to enhance the flavor.
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Roasted Butternut Squash Risotto
Equipment
Ingredients
- 4 cups Vegetable Stock, chicken stock is also good
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large butternut squash
- 2 honeynut squash, optional
- 1 large shallot, diced
- 2 cloves garlic, minced or pressed
- 1 cup arborio rice
- ½ cup white cooking wine
- 2 teaspoons fresh sage, chopped
- ½ cup Parmesan cheese, shredded
- salt and pepper, to taste
Crispy Sage
- whole sage leaves
- olive oil
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Cut the butternut squash in half and discard the seeds. Drizzle with olive oil and place cut side down on your baking sheet.
- Optional: cut the honeynut squash in half and discard the seeds. Dice and place on the same baking sheet and drizzle with a little olive oil, salt, and pepper (you can peel the honeynut squash if desired but the peel is edible).
- Bake the squash for 20-30 minutes or until soft. Remove from the oven and set aside.
- While the squash is roasting, in a medium size pot heat your vegetable stock over medium heat until simmering (you can also use a microwave if you’re lazy). Remove from the heat and set aside.
- In a large skillet or stockpot, melt the butter with the olive over medium-high heat then add in the shallots and garlic. Saute for about 5 minutes or until lightly browned and fragrant.
- Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
- Add in ½ cup of the warmed vegetable stock and the fresh sage and stir the risotto until the stock is completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it’s all absorbed and the rice is fully cooked.
- Scoop the roasted butternut squash out of the skin and stir into the risotto until fully combined and creamy then stir in the Parmesan. Taste and add salt and pepper if needed.
- Top with the roasted honeynut squash and crispy sage and enjoy!
Crispy Sage
- Add the olive oil to a non-stick pan and heat gently over medium heat. Add the sage leaves and watch closely for them to crisp up (about 30 seconds). Remove and set aside.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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