Is there anything quite as comforting as a creamy, dreamy bowl of risotto? I think not. It’s the edible equivalent of a warm hug, and this butternut squash risotto is the coziest of them all. If your week has been a whirlwind of deadlines, carpools, and “what’s for dinner?” panic, this recipe is your calm in the storm. It’s the kind of dish that feels a little fancy but is surprisingly simple to pull off, turning your kitchen into the heart of the home with its amazing, autumnal aroma. Let’s make some Cozy Butternut Squash Risotto Bliss together.
Table of Contents
Table of Contents
Why You’ll Love This Cozy Butternut Squash Risotto Bliss
- Perfect for Busy Nights: While risotto has a reputation for being high-maintenance, this streamlined method is totally doable on a weeknight.
- Crowd-Pleasing Flavor: The sweet, nutty squash and savory Parmesan are a match made in heaven that both kids and adults adore.
- Meal-Prep Friendly: Make a big batch! The leftovers (if you have any) reheat beautifully for lunch the next day.
Gather Your Ingredients
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Cozy Butternut Squash Risotto Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Cozy Butternut Squash Risotto recipe A simple satisfying dish perfect for a comforting meal Learn the easy technique for this ultimate fall favorite
Ingredients
- 1 small butternut squash, about 2 lbs, peeled, seeded, and diced into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, like Pinot Grigio or Sauvignon Blanc
- 4–5 cups low-sodium chicken or vegetable broth, warmed
- 1 teaspoon fresh sage, finely chopped
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 pinch salt, to taste
- 1 pinch freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized. Set aside.
- While the squash roasts, heat your broth in a saucepan and keep it at a gentle simmer. In a large, heavy-bottomed pot or Dutch oven, heat the remaining 1 tbsp of olive oil and the butter over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the Arborio rice, coating it in the oil and butter, and toast for about 2 minutes. Pour in the white wine and stir constantly until it is fully absorbed.
- Begin adding the warm broth, one ladleful at a time, stirring continuously. Allow each addition to be mostly absorbed before adding the next. This process should take about 20-25 minutes. The rice should be creamy but still have a slight bite (al dente).
- When the rice is done, turn off the heat. Stir in the roasted butternut squash, fresh sage, and Parmesan cheese. Season with additional salt and pepper to taste. Let it rest for 2-3 minutes before serving.
Notes
A creamy and comforting butternut squash risotto that is surprisingly simple to make, featuring sweet roasted squash, savory Parmesan, and fresh sage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 380 kcal
- Sugar: 4 g
- Fat: 9 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 10 g
- 1 small butternut squash (about 2 lbs), peeled, seeded, and diced into ½-inch cubes
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 4-5 cups low-sodium chicken or vegetable broth, warmed
- 1 tsp fresh sage, finely chopped (or ½ tsp dried)
- ½ cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
Let’s Make Some Risotto!
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized. Set aside.
While the squash roasts, heat your broth in a saucepan and keep it at a gentle simmer. In a large, heavy-bottomed pot or Dutch oven, heat the remaining 1 tbsp of olive oil and the butter over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Stir in the Arborio rice, coating it in the oil and butter, and toast for about 2 minutes. Pour in the white wine and stir constantly until it is fully absorbed.
Begin adding the warm broth, one ladleful at a time, stirring continuously. Allow each addition to be mostly absorbed before adding the next. This process should take about 20-25 minutes. The rice should be creamy but still have a slight bite (al dente).
When the rice is done, turn off the heat. Stir in the roasted butternut squash, fresh sage, and Parmesan cheese. Season with additional salt and pepper to taste. Let it rest for 2-3 minutes before serving.
My Favorite Kitchen Tools for This Recipe
You don’t need anything too fancy, but a good heavy-bottomed pot is a risotto game-changer—it distributes heat evenly and prevents scorching. A sturdy wooden spoon for all that stirring and a good baking sheet for roasting your squash are also key players.
Tips & Tricks for Risotto Perfection
Don’t walk away from the pot! Risotto requires a little love and attention, but I promise it’s a relaxing ritual. Keep that broth warm—adding cold broth shocks the rice and slows down cooking. If you run out of broth and your rice isn’t quite done, just use hot water. And the most important tip? Taste as you go! You are the boss of your risotto.
For a fun twist, try swirling in a tablespoon of mascarpone cheese at the end for extra decadence, or top with crispy prosciutto for a salty crunch. If you’re looking for another creamy, satisfying dish, you might love this Creamy Tuscan Chicken.
The Perfect Pairings
This risotto is a star all on its own, but it also plays well with others. Serve it alongside a simple light arugula salad with a sharp lemon vinaigrette to cut through the richness. A crusty piece of garlic bread is never a wrong answer, either. For wine, stick with the bottle of white you used in the recipe—it’s a perfect match.
A Little Note on Nutrition*
*Approximate values per serving: Calories: 380kcal | Carbohydrates: 62g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 450mg | Fiber: 4g | Sugar: 4g
I first made a version of this recipe one blustery fall afternoon when my kids were begging for mac and cheese and I was craving something a little more… grown-up. This risotto was the glorious compromise. It’s now our official welcome-to-fall dish, and making it always brings back that happy memory of everyone gathered around the table, happily eating their veggies. I hope this recipe finds its way into your regular rotation and creates some delicious memories of your own.
Your Butternut Squash Risotto Questions, Answered
Can I make this risotto ahead of time?
You can! Risotto is best served immediately, but you can par-cook it. Stop adding broth when the rice is still quite firm. Spread it on a baking sheet to cool quickly, then store it in the fridge. When ready to serve, finish cooking it with a bit more warm broth or water.
What can I use instead of white wine?
No worries! You can simply replace the wine with an equal amount of additional warm broth. The wine adds acidity, so a small squeeze of lemon juice at the end can help balance the flavors if you skip it.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot on the stove, adding a splash of broth or water to loosen it up and bring back its creamy texture. The microwave also works in a pinch!
Can I use a different type of squash?
Absolutely. Sweet potato, acorn squash, or even pumpkin would be fantastic substitutes. Just make sure to dice them to a similar size so they roast evenly.
My risotto is too thick. What did I do wrong?
You might have just cooked it a touch too long or need a little more liquid. This is an easy fix! Just stir in a bit more warm broth or water until it reaches your desired consistency.