This easy Butternut Squash Risotto recipe will be your new favorite fall weeknight dinner. This side dish recipe is perfect for a quick meal or for a special occasion.
Risotto is one of the ultimate comfort foods. And when paired with butternut squash, it's a perfect dish for the fall! It's especially a crowd pleaser as a holiday side dish.
This risotto has a creamy consistency and a balance of sweetness from roasted squash and savory from the sage. It has an al dente bite with a wonderful creaminess, just like traditional risottos.
Why You'll Love this Recipe
Delicious - This homemade butternut squash risotto is SO delicious! It's perfect for any fall celebration and great as a holiday side dish.
Approachable - This recipe is approachable and is easy to make. You only need a few kitchen tools to make this great recipe. The best part of this recipe is easy enough to make for a weeknight, but also fancy-feeling enough to make for a date night!
Easy - This dish looks like it came from the kitchen of a fancy restaurant, but is so easy to make!
Here are the ingredients you will need for this recipe:
- Butternut Squash - cubed. Buy pre-cubed or frozen butternut squash for a shortcut!
- Kosher Salt
- Black Pepper
- Olive Oil
- Butter - unsalted
- White onion - diced
- Arborio Rice - This is the rice used to make risotto. Some people use brown rice, but I'm always partial to arborio rice.
- Garlic - minced
- White wine - Any dry white wine is great.
- Vegetable stock - or vegetable broth, chicken stock, or chicken broth
- Fresh Rosemary Sprigs
- Fresh Sage Leaves
- Parmesan Cheese - grated
Let's make this creamy risotto recipe together!
Preheat oven to 400F. Combine butternut squash, salt, pepper, and olive oil on a lined baking tray. Bake for 30 minutes, until tender.
Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Next, add arborio rice, garlic, salt, and pepper and cook for 2-3 minutes, stirring frequently. Add a splash of white wine and rosemary and stir well. Reduce heat to medium-low.
Add 1 ½ cups of stock and bring to a simmer. Stir constantly until almost all of the liquid is absorbed.
When liquid is reduced, add another cup of stock to the pot. Continue to stir until most of the liquid is absorbed. Repeat the process, using all 6 cups of stock.
As the last cup of stock simmers down, reduce heat to low. Discard rosemary sprigs. Add in roasted butternut squash, and parmesan and remove from heat. Top with fresh sage and additional parmesan cheese.
Expert Tips and Tricks
Here are some expert tips to make this delicious recipe perfect.
Complete the Meal - Complete the meal with roasted chicken, an arugula salad and a glass of white wine!
Utilize Leftovers - Use leftovers for meal prep. Add grilled chicken and a handful of spinach or arugula for a delicious prepared lunch for the entire family!
Be Patient - Every risotto is different, and it's important that you take your time to let the intense flavor develop. If you have used all of the broth and the risotto still looks dry, add another cup of broth until the risotto looks creamy. Don't be afraid to use extra broth if needed!
Here is some kitchen equipment you will need for this recipe. You can find all of these products on Amazon.
Dutch Oven - I love making a risotto in a Dutch oven because it's a heavy-bottomed pot that distributes heat perfectly.
Sheet Pans - Need a sheet pan upgrade? These are great quality and will last.
Serving Bowls - I love a good serving bowl - and these pasta bowls are some of my favorites.
Here are some common recipe substitutions and variations for this easy recipe.
Make it Vegan - Make Vegan butternut squash risotto by omitting cheese or using vegan parmesan cheese and vegan white wine. It will still have a creamy texture and be delicious!
Butternut Squash - You have a few different options for squash use in this recipe. You can cut and cube a whole butternut squash, buy cubed butternut squash, use frozen squash, or use a squash puree in this recipe. Any of these options will work great in this recipe.
Sage - You can make fried sage leaves and top each serving for an even more savory bite. Heat olive oil in a pan and fry the sage for 3-4 minutes, until crisp. Let drain on a paper towel and top each serving with the fried sage leaves.
What To Serve With
Here are some easy recipes to serve this recipe with:
- Baked Jumbo Shrimp
- Baked Salmon Steaks
- Spinach Stuffed Salmon
- Oven Baked Chicken Leg Quarters
- Seared Filet Medallions
- Chicken Limone
- Sautéed Sweet Potatoes
- Pistachio Crusted Salmon
- Broccolini with Whipped Goat Cheese
Frequently Asked Questions
Butternut squash risotto is a sweet risotto dish with a savory contrast thanks to earthy sage.
Although arborio rice is the best option for risotto, you can use short grain rice, brown rice, or orzo to make risotto.
I recommend serving butternut squash risotto with roasted chicken, a salad, and a glass of white wine.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe.
Refrigerator Storage: Store in an airtight continuer and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm. You can also reheat in the microwave.
Other Recipes to Try
Butternut Squash Risotto
For the Butternut Squash:
- 4 cups butternut squash cubed
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Risotto:
- 2 tablespoons unsalted butter
- 1 White Onion diced
- 1 ½ cup Arborio Rice
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup White wine
- 6 cups vegetable stock
- 2 fresh rosemary sprigs
- 2 tablespoons parmesan cheese plus more for serving
- Sage for serving
- Preheat oven to 400F. Combine butternut squash, salt, pepper, and olive oil on a lined baking tray. Bake for 30 minutes, until tender.
- Melt butter in a large pot over medium heat. Add white onion and sauté until translucent, about 5 minutes. Add arborio rice, garlic, salt, and pepper and cook for 2 minutes, stirring frequently. Add white wine and rosemary and stir well.
- Add 1 ½ cups of stock and bring to a simmer. Stir constantly until almost all of the liquid is absorbed.
- When liquid is reduced, add another cup of stock to the pot. Continue to stir until most of the liquid is absorbed. Repeat the process, using all 6 cups of stock.
- As the last cup of stock simmers down, reduce heat to low. Discard rosemary sprigs. Add in roasted butternut squash, and parmesan and remove from heat. Top with fresh sage and additional parmesan cheese.