Description

When the leaves begin to fall and the evenings turn cool, there’s nothing more comforting than a warm bowl of Butternut Squash Risotto. Creamy, flavorful, and filled with the natural sweetness of roasted squash, this dish captures the essence of cozy autumn dining. Inspired by traditional Italian risotto, it turns simple ingredients into a meal that feels both elegant and satisfying—perfect for a family dinner or a quiet night in.

Ingredients

Scale

1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
2 tablespoons olive oil
Salt and black pepper, to taste
1 small onion, finely diced
2 cloves garlic, minced
1 ½ cups arborio rice
5 cups vegetable broth, warmed
2 tablespoons unsalted butter
½ cup grated Parmesan cheese (or vegetarian alternative)
½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
¼ teaspoon nutmeg (optional)
Fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, or until tender and lightly golden.
In a medium saucepan, heat the vegetable broth over low heat. Keep it warm while preparing the risotto.
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook for 3–4 minutes until translucent. Add the garlic and cook for another 30 seconds.
Add the arborio rice to the skillet and stir well to coat it in the oil and onions. Toast the rice for about 2 minutes, until the edges of the grains turn translucent.
Using a ladle, add 1 cup of warm broth to the rice, stirring gently until most of the liquid is absorbed. Continue adding broth one cup at a time, stirring often, until the rice is creamy and tender but slightly firm to the bite (about 20–25 minutes).
Gently stir in the roasted butternut squash. Mash some of the pieces lightly with the back of a spoon for a smoother texture, while keeping some chunks for added texture.
Turn off the heat and stir in the butter, Parmesan cheese, and thyme. Mix until melted and creamy. Season with salt, pepper, and nutmeg if desired.
Serve hot, garnished with chopped parsley and a sprinkle of extra Parmesan cheese.

Notes

Use arborio, carnaroli, or vialone nano rice for the creamiest risotto.
If the risotto thickens too much before serving, add a small splash of warm broth to loosen it.
To make it vegan, replace butter with olive oil or plant-based butter and use a dairy-free Parmesan substitute.
Roasting the squash brings out its natural sweetness and enhances the flavor of the dish.
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently with a bit of broth or water to restore creaminess.

Prep Time: 20 minutes
Cook Time: 40 minutes