Butternut Squash Risotto

Butternut Squash Risotto

A little while back my wife and I were in the mood for a nice risotto entrée, and I was jonesing to try something new. After some searching, I found a recipe that used butternut squash, and with a few minor tweaks to the recipe, ended up with one of the most  delicious risottos I’ve ever had — creamy and flavorful. If you’re in the mood for a new risotto recipe, give this a shot. You won’t regret it!


  1. 3 1/2 c. butternut squash, peeled, seeded, and cut into 1/2″ cubes
  2. 1 c. onion, finely chopped
  3. 2 cloves garlic, minced
  4. 3/4 c. uncooked Arborio rice (or other short-grain rice)
  5. 2/3 c. shredded Jack cheese
  6. 2 c. vegetable broth
  7. 1 1/4 c. water
  8. 1 tsp. extra virgin olive oil
  9. 2 tsp. dried basil
  10. 2 tsp. dried thyme
  11. Salt and pepper, to taste


  1. Preheat oven to 475° F.
  2. Place squash on a nonstick baking sheet, coated with cooking spray. Bake for 20 minutes, or until tender, turning once or twice as it bakes. Remove from oven and set aside.
  3. Reduce oven temperature to 325° F.
  4. Combine broth, water, and spices in a saucepan and bring to a simmer. Keep warm over low heat.
  5. In a large sauté pan over medium heat, add the olive oil and cook onion and garlic until lightly browned, softened, and aromatic, about 6-8 minutes.
  6. Add the rice to the pan and sauté for 1 minute, stirring constantly.
  7. Stir in broth mixture and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. (Note: Don’t stir, as the rice may result in having the consistency of a stew.)
  8. Transfer risotto mixture to an oven-safe baking dish and bake at 325° F for 15-20 minutes. If the mixture has too much liquid, continue baking until it’s almost fully absorbed.
  9. Remove from oven and stir in the squash, cheese, salt, and pepper. Cover with a clean cloth and let stand for 10 minutes.


The only thing worth noting that I encountered is to make sure there isn’t too much liquid in the baking dish when you get it out of the oven. Some of it will be absorbed as the risotto sits, but too much liquid will just make it soupy. Other than that, it’s a pretty easy dish to make, and the end result is nothing short of delightful.

Bon Appétit!


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