Author: Simple Foodie

Butternut Squash Risotto

Butternut Squash Risotto

Prep Time:
Cooking Time:
Servings: 4

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Butternut Squash Risotto Recipe. Delicious creamy risotto with chunks of roasted buttery squash.


butternut squash 1 quartered and seeded
garlic clove 2 crushed
sage 2 Tbsps chopped
olive oil 2 Tbsps
salt 1 tsp to taste
black pepper 1/2 tsp to taste
olive oil 2 Tbsps
yellow onion 1 diced
Arborio rice 1 1/2 cups
white wine 2 cups
chicken broth 4 cups simmering
nutmeg 1 pinch
black pepper 1/4 tsp to taste
Parmesan cheese 1/4 lb grated


  1. Preheat your oven to 400 degrees.
  2. In a roasting pan or baking dish place the butternut squash. Sprinkle the salt, black pepper, and sage. Drizzle over with the olive oil. Rub the olive oil and spices all over the butternut squash. Place in the oven and roast for 40 minutes. Remove the flesh from the skin and chop.
  3. In a saucepan heat the olive oil over medium heat and sauté the onions until translucent.
  4. Add the Arborio rice and stir for 8 minutes.
  5. Add the white wine and continue to stir until the wine is absorbed.
  6. Add the simmering stock a 1/2 cup at a time until it is absorbed.
  7. Add the roasted butternut squash and season with nutmeg and black pepper.
  8. Stir in the unsalted butter and Parmesan cheese.
  9. Serve immediately.