Half a butternut squash goes into the oven first. Midway through the roasting time the risotto starts; onion softened, arborio rice toasted, white wine absorbed and a first ladle of broth added. When the squash comes out of the oven, the flesh is scooped straight into a blender or food processor with the remaining broth and processed until completely smooth. That orange, velvety liquid is what finishes the risotto, replacing plain broth for the remaining cooking time and carrying the sweetness and depth of roasted squash into every grain.

Parmigiano Reggiano stirred in at the end adds the saltiness and richness the squash base needs, and a splash of cream is optional but welcome on a cold evening. Fresh sage scattered over each bowl at the table is the herbal note that ties the whole thing together. Two bowls of something that looks as good as it tastes, and a technique worth using as a template for other roasted vegetable risottos.

Why This Recipe Works

Roasting the butternut squash before it goes anywhere near the risotto concentrates its natural sugars and develops a depth of flavor that raw or steamed squash never achieves; the flesh becomes more intensely sweet and savory at the same time. Blending it with the part of the broth rather than adding it in chunks means the squash becomes the cooking liquid itself, which is what gives the finished risotto its uniform deep orange color and its consistency. Each ladle of the blended squash carries the flavor of roasted squash into the rice as it is absorbed, so by the time the last ladle is in, every grain has cooked in squash as much as in broth. The sage is not decorative: its slight bitterness is the counterpoint the sweetness of the squash needs.

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Key Ingredients in This Recipe

Key ingredients to make Butternut Squash Risotto

You’ll find the complete list of ingredients and exact quantities in the recipe below.

Butternut squash
Arborio rice
Onion
White wine
Broth – chicken or vegetable
Parmigiano Reggiano cheese
Cream – optional
Sage – tarragon, parsley or rosemary will also work

Before you begin, watch this quick video below, it shows how the recipe comes together.

How to Make Risotto with Butternut Squash

Step 1 – Preheat an oven to 425°F. Cut a butternut squash in half (we will only use one half for this recipe). Place the squash on a baking sheet lined with parchment paper and roast for about 25 minutes or until the squash is soft.

Step 1 - Preheat an oven to 425°F. Cut a butternut squash in half (we will only one one half for this recipe). Place the squash on a baking sheet lined with parchment paper and roast for about 25 minutes or until the squash is soft.

Step 2 – Heat a tablespoon of olive oil in a Dutch oven or high-sided skillet and add the finely chopped onion. Sauté until the onion is tender and translucent, but not browned. The whole process of making risotto is explained in this post.

Step 3 – Add the rice and toast it by stirring it until it starts to become translucent. You’ll see white spots on the grains.

Step 3 - Add the rice and toast it by stirring it until you see white spots on the grains.

Step 4 – Add the white wine to the skillet and loosen the particles that are stuck to the bottom of your pan (this is called deglazing). Stir until the wine is fully absorbed.

Add 1/4-1/2 cup of heated broth and simmer and stir until it is fully absorbed.

Step 5 – While the first addition of broth is being absorbed by the rice, make the butternut squash puree.

Scoop the flesh from the roasted squash into a blender or a food processor, add the remaining broth and blend until completely smooth. Use this as your cooking liquid for the remaining risotto additions.

Step 6 – When the first addition of broth is fully absorbed, continue by adding the butternut squash liquid in stages. Continue adding more only after each addition is absorbed.

Keep the rice at a medium simmer for the entire cooking process.

Step 7 – After almost all the liquid is absorbed add half of the Parmigiano Reggiano cheese and stir until melted. You can also add a little bit of cream to enhance the creaminess of the dish. Divide risotto over 2 plates or bowls and garnish with remaining cheese and sage.

Green dish with Butternut Squash Risotto and separate plates with sage leaves and grated cheese.

Ways to serve Butternut Squash Risotto

This risotto is rich enough to stand alone as a vegetarian main course for two. Leave out the cheese and cream and use vegetable broth and you have a vegan dish. Serve it with a salad or a few slices of rustic bread. If you want to add a protein, it pairs well with any type of chicken meat, grilled salmon or cod fish, meatballs or pulled pork.

Alternatives & Substitutes

Instead of butternut squash, think about pumpkin, like Pumpkin Risotto with Mushrooms.
If you like a salty finish, serve with some crispy baked pancetta or prosciutto on top.
Instead of fresh sage, try rosemary, thyme or marjoram.

Other Squash Recipe to Try

Peanut Butter and Squash Soup — Peanut Butter & Squash Soup

Roasted Butternut Squash Barley Salad — Roasted Squash & Barley Salad

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