Savor the cozy flavors of fall with these 22 delicious risotto and butternut squash recipes! Perfect for home cooks seeking comforting, seasonal dishes, this roundup offers everything from creamy classics to creative twists. Whether you’re planning a weeknight dinner or a special weekend meal, you’ll find inspiration to warm your kitchen and delight your taste buds. Let’s dive into these irresistible combinations!
Creamy Butternut Squash Risotto with Sage and Parmesan
Kindly imagine a dish that captures the essence of autumn in a single, luxurious bowl: a velvety risotto where sweet, roasted butternut squash melds with rich, savory Parmesan, all brightened by the earthy, aromatic whisper of fried sage. This creamy butternut squash risotto is a celebration of seasonal produce, transforming humble ingredients into an elegant, comforting centerpiece perfect for a cozy dinner. It’s a recipe that rewards patience with profound flavor and a wonderfully silken texture.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs)
– 2 tbsp olive oil, divided
– 1 tsp kosher salt, divided
– 1/2 tsp black pepper, divided
– 4 cups low-sodium vegetable broth
– 4 tbsp unsalted butter, divided
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 1/2 cup grated Parmesan cheese, plus more for serving
– 12 fresh sage leaves
Instructions
1. Preheat your oven to 400°F. Peel the butternut squash, halve it lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes.
2. Toss the squash cubes on a baking sheet with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until evenly coated.
3. Roast the squash in the preheated oven for 25-30 minutes, stirring once halfway through, until the cubes are tender and caramelized at the edges.
4. While the squash roasts, pour the vegetable broth into a medium saucepan and warm it over low heat; keeping the broth hot is crucial for achieving a creamy risotto texture.
5. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with the remaining 1 tablespoon of olive oil over medium heat.
6. Add the diced onion and cook for 5-7 minutes, stirring frequently, until the onion is soft and translucent but not browned.
7. Stir in the minced garlic and cook for 1 minute, just until fragrant.
8. Add the Arborio rice to the pot and toast it, stirring constantly, for 2-3 minutes until the grains become slightly translucent at the edges.
9. Pour in the white wine and cook, stirring, until the liquid is fully absorbed, which should take about 2 minutes.
10. Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring almost constantly and allowing each addition to be nearly fully absorbed before adding the next; this gradual process is key to releasing the rice’s starches.
11. Continue adding broth and stirring for 18-22 minutes total, until the rice is al dente—tender with a slight bite—and the mixture is creamy.
12. While the risotto cooks, heat the remaining 2 tablespoons of butter in a small skillet over medium heat until foaming, then add the sage leaves and fry for 30-45 seconds per side until crisp; transfer them to a paper towel-lined plate.
13. Once the risotto is done, remove the pot from the heat and gently fold in the roasted butternut squash, grated Parmesan cheese, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
14. Let the risotto rest, covered, for 2 minutes off the heat to allow the flavors to meld perfectly.
15. Divide the risotto among bowls, top with the crispy sage leaves and an extra sprinkle of Parmesan cheese.
Delicately creamy and luxuriously rich, each spoonful offers a perfect balance of sweet squash and savory, nutty Parmesan. The crispy sage adds a delightful textural contrast and a burst of aromatic flavor. For a beautiful presentation, consider serving it in shallow bowls garnished with a few whole roasted squash cubes and a drizzle of high-quality olive oil.
Butternut Squash and Mushroom Risotto with Thyme
Perfectly balancing earthy mushrooms and sweet butternut squash, this elegant risotto is a celebration of autumn flavors, where creamy Arborio rice is slowly coaxed to perfection with a fragrant thyme-infused broth. The result is a comforting yet sophisticated dish that transforms simple ingredients into a memorable centerpiece for any fall gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced into ½-inch cubes
– 8 oz cremini mushrooms, sliced
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1½ cups Arborio rice
– 4 cups vegetable broth, kept warm on the stove
– ½ cup dry white wine
– 2 tbsp unsalted butter
– 2 tbsp olive oil
– 1 tbsp fresh thyme leaves
– ½ cup grated Parmesan cheese
– Salt and black pepper
Instructions
1. Preheat your oven to 400°F. Toss the diced butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet, then roast for 20–25 minutes until tender and lightly caramelized at the edges.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and turn golden brown.
3. Push the mushrooms to the side of the pot. Add the diced onion and cook for 4–5 minutes until translucent and soft, then stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the Arborio rice to the pot and toast it for 2 minutes, stirring constantly, until the grains become slightly translucent at the edges.
5. Pour in the white wine and cook, stirring, until it is fully absorbed by the rice, about 2–3 minutes.
6. Begin adding the warm vegetable broth one ladleful at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next. This process should take about 20–25 minutes total.
7. When the rice is al dente and creamy, stir in the roasted butternut squash, fresh thyme leaves, remaining 1 tbsp butter, and grated Parmesan cheese. Season with salt and pepper to taste, then remove from heat and let rest for 2 minutes.
Luxuriously creamy with a subtle bite, the risotto’s velvety texture beautifully contrasts with the tender squash and savory mushrooms. For an elegant presentation, garnish with extra thyme sprigs and a drizzle of high-quality olive oil, or serve alongside a crisp arugula salad to complement its rich, earthy notes.
Roasted Butternut Squash Risotto with Garlic and Rosemary
Just as the crisp autumn air settles in, a comforting bowl of roasted butternut squash risotto, fragrant with garlic and rosemary, offers a warm embrace. This elegant dish transforms humble ingredients into a creamy, luxurious meal that feels both rustic and refined. Perfect for a cozy dinner party or a quiet evening at home, it celebrates the season’s bounty with every spoonful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed into 1-inch pieces
– 2 tbsp olive oil, divided
– 4 cloves garlic, minced
– 2 tsp fresh rosemary, finely chopped
– 1 small yellow onion, finely diced
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 4 cups low-sodium vegetable broth, warmed
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– Salt and black pepper
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tbsp olive oil, 1 tsp rosemary, salt, and black pepper on the baking sheet.
3. Roast the squash for 25-30 minutes until tender and lightly caramelized, stirring halfway through.
4. Heat the remaining 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
5. Sauté the diced onion for 5-7 minutes until translucent and soft.
6. Add the minced garlic and remaining 1 tsp rosemary, cooking for 1 minute until fragrant.
7. Stir in the Arborio rice, toasting it for 2-3 minutes until the edges turn translucent.
8. Pour in the white wine, stirring constantly until fully absorbed.
9. Add the warmed vegetable broth one ladleful at a time, waiting for each addition to be absorbed before adding the next, which should take about 20-25 minutes total.
10. Gently fold in the roasted butternut squash, Parmesan cheese, and butter until creamy and well combined.
11. Season with salt and black pepper to taste, then remove from heat.
12. Let the risotto rest for 2-3 minutes before serving to allow the flavors to meld.
Buttery and velvety, this risotto boasts a rich texture punctuated by sweet, caramelized squash and aromatic herbs. For a creative twist, top it with crispy sage leaves or a drizzle of truffle oil to elevate its earthy notes. Serve it immediately in shallow bowls, perhaps alongside a simple arugula salad for a balanced, elegant meal.
Butternut Squash and Spinach Risotto with Nutmeg
Kickstarting the holiday season with a dish that marries autumnal warmth with elegant simplicity, this butternut squash and spinach risotto offers a creamy, comforting embrace. Its subtle hint of nutmeg weaves through the velvety rice and tender squash, creating a symphony of flavors that feels both rustic and refined. Perfect for a cozy dinner or an impressive starter, it transforms humble ingredients into a show-stopping centerpiece.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 medium butternut squash, peeled and diced into 1/2-inch cubes
– 4 cups low-sodium vegetable broth
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 4 cups fresh spinach, roughly chopped
– 1/2 cup grated Parmesan cheese
– 1/4 tsp freshly grated nutmeg
– Salt to taste
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced butternut squash with 1 tablespoon of olive oil and a pinch of salt, then spread it in a single layer on the baking sheet.
3. Roast the squash for 20-25 minutes until tender and lightly caramelized at the edges, stirring halfway through for even cooking.
4. While the squash roasts, heat the vegetable broth in a saucepan over medium-low heat until it simmers, then reduce the heat to low to keep it warm—this helps the rice absorb liquid evenly.
5. In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter with the remaining 1 tablespoon of olive oil over medium heat.
6. Add the chopped onion and cook for 5-7 minutes until translucent and soft, stirring occasionally to prevent browning.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
8. Add the Arborio rice to the pot and toast it for 2-3 minutes, stirring constantly until the grains are lightly golden and coated in the fat.
9. Pour in the white wine and cook, stirring continuously, until the liquid is fully absorbed, which should take about 2 minutes.
10. Begin adding the warm broth one ladleful at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next—this gradual process is key to achieving a creamy texture without overcooking the rice.
11. Continue adding broth and stirring for 18-20 minutes total, until the rice is al dente with a slight bite and the mixture is creamy.
12. Gently fold in the roasted butternut squash, chopped spinach, and grated nutmeg, cooking for 2-3 minutes until the spinach wilts and everything is heated through.
13. Remove the pot from the heat and stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese until melted and well incorporated.
14. Season with salt to taste, adjusting as needed to balance the flavors.
Creamy and luxuriously textured, this risotto boasts a velvety consistency punctuated by the sweet, caramelized squash and vibrant spinach. The nutmeg adds a warm, aromatic note that elevates the dish, making it ideal for serving in shallow bowls garnished with extra Parmesan and a drizzle of olive oil for a touch of richness.
Caramelized Onion and Butternut Squash Risotto
Tenderly caramelized onions and roasted butternut squash meld into a creamy, luxurious risotto that transforms humble ingredients into an elegant autumnal centerpiece. This dish balances the deep sweetness of slow-cooked onions with the earthy, nutty notes of squash, all enveloped in a rich, Parmesan-laced arborio rice base. It’s a comforting yet sophisticated meal perfect for cozy evenings or impressing dinner guests.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons olive oil
– 1 large yellow onion, thinly sliced
– 1 small butternut squash (about 2 pounds), peeled, seeded, and cut into ½-inch cubes
– 1½ cups arborio rice
– ½ cup dry white wine
– 4 cups vegetable broth, kept warm on the stove
– ½ cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– ¼ teaspoon salt
– ¼ teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, spread it in a single layer on the baking sheet, and roast for 25 minutes until tender and lightly browned at the edges.
3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat.
4. Add the sliced onion and cook, stirring occasionally, for 20–25 minutes until deeply golden brown and caramelized, reducing the heat if it starts to burn.
5. Tip: For the best flavor, caramelize the onions slowly—this builds a sweet, complex base for the risotto.
6. Increase the heat to medium, add the arborio rice to the pot with the caramelized onions, and toast for 2 minutes, stirring constantly until the grains are lightly translucent at the edges.
7. Pour in the white wine and cook, stirring, until it is fully absorbed, about 2 minutes.
8. Add 1 cup of warm vegetable broth to the rice and stir continuously until the liquid is nearly absorbed, about 5 minutes.
9. Tip: Keep the broth warm to maintain a steady cooking temperature, which helps the rice release its starch gradually for a creamier texture.
10. Repeat adding broth ½ cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until the rice is al dente and the mixture is creamy, about 20–25 minutes total.
11. Stir in the roasted butternut squash, Parmesan cheese, butter, salt, and pepper until fully incorporated and the butter has melted.
12. Tip: Remove the risotto from the heat just before it reaches your desired doneness, as it will continue to cook slightly from residual heat.
13. Let the risotto rest, covered, for 3 minutes before serving.
Perfectly creamy with a slight chew to the rice, this risotto offers a velvety texture punctuated by sweet, caramelized onions and tender squash cubes. Pair it with a crisp white wine or garnish with fresh thyme for an aromatic finish that elevates the dish into a memorable dining experience.
Butternut Squash Risotto with White Wine and Gruyere
Dazzling in its autumnal elegance, this butternut squash risotto marries the earthy sweetness of roasted squash with the nutty richness of Gruyère cheese. A splash of dry white wine adds a bright, aromatic note that cuts through the creaminess, while the slow, patient stirring of Arborio rice yields a luxuriously velvety texture. It’s a comforting yet sophisticated dish that transforms humble ingredients into a centerpiece worthy of any fall gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into ½-inch cubes
– 2 tbsp olive oil
– 1 tbsp unsalted butter
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1½ cups Arborio rice
– ½ cup dry white wine
– 4 cups low-sodium chicken or vegetable broth, warmed
– 1 cup grated Gruyère cheese
– ¼ cup grated Parmesan cheese
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tbsp olive oil, season with salt and pepper, and spread in a single layer on the baking sheet.
3. Roast the squash for 25–30 minutes, stirring halfway through, until tender and lightly caramelized at the edges.
4. While the squash roasts, heat the remaining 1 tbsp olive oil and 1 tbsp butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
5. Add the diced onion and cook, stirring occasionally, for 5–7 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
7. Add the Arborio rice to the pot and toast, stirring constantly, for 2–3 minutes until the grains are lightly golden and coated in the oil-butter mixture.
8. Pour in the white wine and cook, stirring, until it is fully absorbed by the rice, about 2 minutes.
9. Begin adding the warmed broth, one ladleful (about ½ cup) at a time, stirring continuously until each addition is nearly absorbed before adding the next; this process should take 20–25 minutes total.
10. When the rice is al dente and creamy but still has a slight bite, gently fold in the roasted butternut squash, Gruyère, and Parmesan cheese until evenly distributed and melted.
11. Season the risotto with additional salt and pepper to taste, then remove from heat and let it rest, covered, for 2 minutes before serving.
A final rest allows the flavors to meld, resulting in a risotto that is luxuriously creamy with tender, sweet squash pockets and a subtle tang from the wine. The Gruyère lends a sophisticated, nutty depth that pairs beautifully with the rice’s delicate texture. For an elegant presentation, garnish with a sprinkle of extra Parmesan and a drizzle of high-quality olive oil, or serve alongside a crisp green salad to balance the richness.
Savory Butternut Squash Risotto with Bacon and Leeks
Warm autumn evenings call for a comforting dish that marries the earthy sweetness of seasonal squash with the rich, savory notes of bacon and leeks. This butternut squash risotto transforms humble ingredients into an elegant, creamy masterpiece, perfect for a cozy dinner party or a special weeknight meal. Each spoonful offers a luxurious texture and depth of flavor that celebrates the best of fall produce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 slices thick-cut bacon, chopped
– 2 medium leeks, white and light green parts only, thinly sliced
– 1 small butternut squash (about 2 lbs), peeled, seeded, and diced into ½-inch cubes
– 4 cups low-sodium chicken broth
– 2 tbsp unsalted butter
– 1½ cups Arborio rice
– ½ cup dry white wine
– ½ cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and black pepper
Instructions
1. In a large saucepan, heat the chicken broth over medium heat until simmering, then reduce to low to keep warm.
2. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat for 5–7 minutes until crispy, stirring occasionally.
3. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving the bacon fat in the pot.
4. Add the olive oil to the bacon fat in the pot, then add the sliced leeks and cook over medium heat for 4–5 minutes until softened.
5. Add the diced butternut squash to the pot and cook for 8–10 minutes, stirring occasionally, until the squash begins to soften and caramelize slightly.
6. Stir in the Arborio rice and cook for 1–2 minutes until the grains are lightly toasted and coated in the fat.
7. Pour in the white wine and cook, stirring constantly, until the liquid is fully absorbed, about 2–3 minutes.
8. Add 1 cup of the warm chicken broth to the rice mixture and cook, stirring frequently, until the liquid is absorbed, about 5 minutes.
9. Continue adding the broth ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next, for 20–25 minutes total until the rice is al dente and creamy.
10. Remove the pot from the heat and stir in the butter and grated Parmesan cheese until fully incorporated.
11. Season with salt and black pepper to taste, then fold in the reserved crispy bacon.
12. Let the risotto rest for 2–3 minutes off the heat before serving to allow the flavors to meld.
Perfectly creamy with a slight bite, this risotto showcases the natural sweetness of the squash balanced by the salty bacon and aromatic leeks. Serve it immediately in shallow bowls, garnished with extra Parmesan and a drizzle of olive oil for an added touch of richness, or pair it with a crisp green salad to complement its hearty warmth.
Butternut Squash and Goat Cheese Risotto
Tender, sweet butternut squash and tangy, creamy goat cheese come together in this luxurious risotto, a comforting yet sophisticated dish perfect for autumn evenings. The slow, patient stirring of arborio rice releases its starches, creating a velvety sauce that beautifully marries the earthy squash and bright cheese. This recipe transforms simple ingredients into an elegant, restaurant-worthy meal that feels both indulgent and wholesome.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into ½-inch cubes
– 2 tbsp olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1½ cups arborio rice
– ½ cup dry white wine
– 4 cups low-sodium vegetable broth, warmed
– 4 oz goat cheese, crumbled
– ¼ cup grated Parmesan cheese
– 2 tbsp unsalted butter
– Salt and freshly ground black pepper
– 2 tbsp fresh sage leaves, thinly sliced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, season with salt and pepper, and spread in a single layer on the baking sheet.
3. Roast the squash for 25-30 minutes, stirring once halfway through, until tender and lightly caramelized at the edges.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
5. Add the diced onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the arborio rice and toast, stirring constantly, for 2 minutes until the grains are lightly golden and smell nutty.
8. Pour in the white wine and cook, stirring, until the liquid is fully absorbed, about 2 minutes.
9. Tip: Keep your broth warm in a separate saucepan; adding cold broth slows cooking and can make the rice gummy.
10. Add 1 cup of the warm vegetable broth to the rice and stir continuously until the liquid is nearly absorbed.
11. Continue adding broth ½ cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next; this process should take about 20-25 minutes total.
12. Tip: Stirring constantly is key—it agitates the rice to release starch, which creates the risotto’s signature creamy texture without needing heavy cream.
13. When the rice is al dente (tender with a slight bite) and the mixture is creamy, remove the pot from the heat.
14. Gently fold in the roasted butternut squash, crumbled goat cheese, grated Parmesan, butter, and sliced sage.
15. Tip: Let the risotto rest off the heat for 2 minutes after adding the cheeses and butter; this allows the flavors to meld and the consistency to perfect itself.
16. Season to taste with additional salt and pepper if needed.
Oozing with creamy decadence, this risotto boasts a luxurious, almost pudding-like texture punctuated by sweet, tender squash cubes. The goat cheese provides a delightful tang that cuts through the richness, while the sage adds an aromatic, earthy note. For a stunning presentation, garnish with extra sage leaves and a drizzle of high-quality olive oil, or serve alongside a simple arugula salad to balance the dish’s comforting warmth.
Herb-Infused Butternut Squash Risotto with Pine Nuts
Fragrant and comforting, this herb-infused butternut squash risotto with pine nuts transforms humble ingredients into an elegant autumnal centerpiece. Its creamy texture and nutty undertones offer a sophisticated twist on a classic dish, perfect for cozy gatherings or a refined weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 cups vegetable broth
– 1 tbsp unsalted butter
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh sage, chopped
– 1 tbsp fresh thyme leaves
– 1/4 cup pine nuts
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove the seeds, and cut it into 1/2-inch cubes.
3. Toss the squash cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on the baking sheet.
4. Roast the squash for 20-25 minutes until tender and lightly caramelized, stirring halfway through.
5. While the squash roasts, heat the vegetable broth in a saucepan over medium-low heat until simmering, then reduce to low to keep warm.
6. In a large, heavy-bottomed pot, melt the butter with the remaining 1 tbsp olive oil over medium heat.
7. Add the diced onion and cook for 5-7 minutes until translucent and soft, stirring occasionally.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the grains are lightly golden and coated with oil.
10. Pour in the white wine and cook, stirring continuously, until the liquid is fully absorbed, about 2 minutes.
11. Add 1/2 cup of the warm vegetable broth to the rice, stirring constantly until absorbed; repeat this process, adding broth 1/2 cup at a time, for 18-20 minutes until the rice is al dente and creamy.
12. Fold in the roasted butternut squash, Parmesan cheese, sage, thyme, remaining 1/4 tsp salt, and 1/8 tsp black pepper, stirring gently to combine.
13. In a small skillet, toast the pine nuts over medium heat for 2-3 minutes, shaking the pan frequently, until golden brown and aromatic.
14. Remove the risotto from the heat and let it rest for 2 minutes to allow the flavors to meld.
15. Garnish the risotto with the toasted pine nuts before serving.
Perfectly creamy with a subtle bite, this risotto balances the earthy sweetness of squash with the aromatic punch of fresh herbs. The toasted pine nuts add a delightful crunch that contrasts beautifully with the velvety rice, making it an ideal dish for pairing with a crisp white wine or serving alongside a simple green salad for a complete meal.
Spicy Butternut Squash Risotto with Red Pepper Flakes
Nestled in the heart of autumn’s bounty, this risotto transforms humble butternut squash into a creamy, sophisticated centerpiece, its gentle sweetness masterfully balanced by the warm, flickering heat of red pepper flakes. The result is a dish that feels both comforting and elegantly complex, perfect for a cozy dinner party or a reflective solo evening. Each spoonful promises a velvety texture and a depth of flavor that celebrates the season in the most delicious way.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced into 1/2-inch cubes
– 2 tbsp olive oil, divided
– 1/2 tsp kosher salt, divided
– 1/4 tsp black pepper
– 4 cups low-sodium vegetable broth
– 1 tbsp unsalted butter
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 1 tsp red pepper flakes
– 1/2 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced butternut squash with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and the black pepper on the prepared baking sheet until evenly coated.
3. Roast the squash for 25 minutes, or until the cubes are tender and lightly caramelized at the edges, then remove from the oven and set aside. (Tip: Roasting concentrates the squash’s natural sugars, enhancing its sweetness for the risotto.)
4. While the squash roasts, pour the vegetable broth into a medium saucepan and warm it over low heat, keeping it at a gentle simmer throughout cooking.
5. In a large, heavy-bottomed pot or Dutch oven, heat the remaining 1 tablespoon of olive oil and the butter over medium heat until the butter melts and foams.
6. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until the onion turns translucent and softens without browning.
7. Stir in the minced garlic and cook for 1 minute, just until fragrant.
8. Add the Arborio rice to the pot and toast it for 2 minutes, stirring constantly, until the grains become slightly translucent at the edges. (Tip: Toasting the rice helps it maintain a firm core, ensuring the risotto cooks up creamy rather than mushy.)
9. Pour in the white wine and cook, stirring continuously, until the liquid is fully absorbed, about 2 minutes.
10. Add 1/2 cup of the warm broth to the rice and stir constantly until the liquid is nearly absorbed, then repeat this process, adding broth 1/2 cup at a time and stirring after each addition.
11. After about 20 minutes of adding broth and stirring, when the rice is al dente and the mixture is creamy, stir in the roasted butternut squash, red pepper flakes, and the remaining 1/4 teaspoon of salt.
12. Remove the pot from the heat and vigorously stir in the grated Parmesan cheese until it melts smoothly into the risotto. (Tip: Adding cheese off the heat prevents it from becoming grainy, preserving a silky texture.)
13. Let the risotto rest, covered, for 2 minutes to allow the flavors to meld.
14. Garnish with chopped fresh parsley before serving.
Each bite offers a luxurious, creamy texture punctuated by tender squash and a subtle, building warmth from the pepper flakes. For a striking presentation, serve it in shallow bowls topped with an extra sprinkle of Parmesan and a drizzle of high-quality olive oil, or pair it with a crisp arugula salad to contrast the richness.
Vegan Butternut Squash and Coconut Milk Risotto
Dazzling in its creamy simplicity, this vegan risotto transforms humble butternut squash and rich coconut milk into a luxurious, velvety dish. Perfect for a cozy autumn evening, it offers a comforting embrace of sweet, earthy flavors and a satisfyingly creamy texture without any dairy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– 4 cups vegetable broth, kept warm on the stove
– 2 cups butternut squash, peeled and cut into ½-inch cubes
– 1 (13.5-ounce) can full-fat coconut milk
– 1 teaspoon salt
– ½ teaspoon ground black pepper
– 2 tablespoons nutritional yeast
– ¼ cup fresh parsley, chopped
Instructions
1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the diced onion and cook, stirring frequently, for 5 minutes until translucent and softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the Arborio rice to the pot and toast, stirring constantly, for 2 minutes until the grains are lightly golden and opaque around the edges.
5. Pour in the dry white wine and cook, stirring, until the liquid is fully absorbed, about 2 minutes.
6. Add 1 cup of the warm vegetable broth and the cubed butternut squash to the pot, stirring to combine.
7. Simmer, stirring occasionally, until most of the broth is absorbed, about 5 minutes.
8. Continue adding the remaining warm vegetable broth, ½ cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next; this process should take about 20 minutes total.
9. Stir in the full-fat coconut milk, salt, and black pepper.
10. Cook, stirring constantly, for 3-4 minutes until the risotto is creamy and the rice is tender but still slightly firm to the bite (al dente).
11. Remove the pot from the heat and stir in the nutritional yeast and chopped fresh parsley until evenly distributed.
12. Let the risotto rest, covered, for 2 minutes before serving to allow the flavors to meld.
This risotto achieves a luxuriously creamy, almost pudding-like consistency from the starch of the rice and the coconut milk, with tender bites of sweet squash throughout. The subtle tang from the nutritional yeast balances the richness beautifully. Try garnishing with toasted pumpkin seeds for a delightful crunch or a drizzle of chili oil for a spicy contrast.
Butternut Squash Risotto with Arugula and Lemon Zest
Heralding the cozy embrace of autumn, this butternut squash risotto transforms humble ingredients into a creamy, elegant centerpiece. Its velvety texture is brightened by peppery arugula and a whisper of lemon zest, creating a dish that feels both comforting and refined. Perfect for a quiet evening or an intimate gathering, it celebrates the season’s bounty with every luxurious bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled and diced into 1/2-inch cubes
– 2 tbsp olive oil
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 5 cups low-sodium vegetable broth, kept warm on the stove
– 1/2 cup grated Parmesan cheese
– 2 cups fresh arugula
– 1 tbsp lemon zest
– Salt to taste
– Freshly ground black pepper to taste
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced butternut squash with 1 tablespoon of olive oil, season with salt and pepper, and spread in a single layer on the baking sheet.
3. Roast the squash for 25-30 minutes, stirring halfway through, until tender and lightly caramelized at the edges.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
5. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and soft.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
7. Add the Arborio rice to the pot and toast for 2 minutes, stirring constantly, until the grains become slightly translucent at the edges.
8. Pour in the white wine and cook, stirring, until the liquid is fully absorbed, about 2 minutes.
9. Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Tip: Keep the broth simmering on a nearby burner to maintain a consistent temperature, which helps the rice cook evenly.
10. Continue this process for 18-22 minutes until the rice is al dente—creamy on the outside with a slight bite in the center. Tip: Taste a grain of rice to check for doneness; it should be tender but not mushy.
11. Gently fold in the roasted butternut squash, grated Parmesan cheese, and lemon zest until well combined.
12. Remove the pot from the heat and stir in the fresh arugula, allowing the residual heat to wilt it slightly.
13. Season the risotto with additional salt and freshly ground black pepper as needed. Tip: For the creamiest texture, let the risotto rest off the heat for 2 minutes before serving to allow the flavors to meld.
Kneading the roasted squash into the creamy rice creates pockets of sweet, caramelized flavor that contrast beautifully with the peppery arugula. The lemon zest cuts through the richness, offering a bright, aromatic finish that elevates the entire dish. For a stunning presentation, garnish with extra arugula leaves, a drizzle of high-quality olive oil, and a final sprinkle of Parmesan just before serving.
Butternut Squash and Blue Cheese Risotto
Butternut squash and blue cheese unite in this sophisticated risotto, where sweet, caramelized squash meets the bold, tangy complexity of aged blue cheese. This comforting yet elegant dish transforms simple ingredients into a creamy, restaurant-worthy meal perfect for autumn evenings or special gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 4 cups vegetable broth
– 1 tbsp unsalted butter
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 4 oz blue cheese, crumbled
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh sage leaves, chopped
Instructions
1. Preheat the oven to 400°F. Peel the butternut squash, remove the seeds, and cut it into 1/2-inch cubes.
2. Toss the squash cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes until tender and lightly browned, stirring halfway through.
3. While the squash roasts, heat the vegetable broth in a saucepan over medium-low heat until simmering, then reduce to low to keep warm.
4. Heat the remaining 1 tbsp olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until translucent and soft.
5. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Stir in the Arborio rice and toast for 2 minutes until the grains become slightly translucent at the edges, coating them evenly with the oil and butter.
7. Pour in the white wine and cook, stirring continuously, until the liquid is fully absorbed, about 2 minutes.
8. Add 1/2 cup of the warm broth to the rice, stirring constantly until absorbed. Repeat this process, adding broth 1/2 cup at a time and stirring continuously, for 20–25 minutes until the rice is creamy and al dente.
9. Gently fold in the roasted butternut squash, crumbled blue cheese, Parmesan cheese, chopped sage, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Stir until the cheeses melt and the ingredients are well combined, about 2 minutes.
10. Remove the pot from the heat, cover, and let the risotto rest for 5 minutes to allow the flavors to meld.
Risotto emerges luxuriously creamy, with the sweet, tender squash balancing the sharp, salty notes of blue cheese. For a stunning presentation, garnish with extra sage leaves and a drizzle of high-quality olive oil, or pair it with a crisp arugula salad to cut through the richness.
Sweet and Savory Butternut Squash and Maple Syrup Risotto
Heralding the arrival of autumn’s bounty, this Sweet and Savory Butternut Squash and Maple Syrup Risotto transforms humble ingredients into a luxurious, velvety dish. The natural sweetness of roasted squash and maple syrup is masterfully balanced by the savory depth of Parmesan and a hint of fresh thyme, creating a symphony of fall flavors in every creamy bite. It’s a comforting yet elegant centerpiece, perfect for a cozy dinner or a festive gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed into 1-inch pieces
– 2 tablespoons olive oil, divided
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon black pepper, divided
– 4 cups low-sodium vegetable broth
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 1/4 cup pure maple syrup
– 1 tablespoon fresh thyme leaves
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper on the prepared baking sheet until evenly coated.
3. Roast the squash in the preheated oven for 25-30 minutes, stirring once halfway through, until the pieces are tender and caramelized at the edges.
4. While the squash roasts, pour the vegetable broth into a medium saucepan and heat it over medium-low heat until it simmers gently; keep it warm throughout the cooking process.
5. Heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
6. Add the diced onion to the pot and cook, stirring frequently, for 5-7 minutes until it becomes soft and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
8. Add the Arborio rice to the pot and toast it, stirring constantly, for 2-3 minutes until the grains become slightly translucent at the edges, which helps develop a nutty flavor.
9. Pour in the dry white wine and cook, stirring continuously, until the liquid is fully absorbed, which should take about 2 minutes.
10. Begin adding the warm vegetable broth to the rice one ladleful at a time, stirring constantly and allowing each addition to be nearly fully absorbed before adding the next; this gradual process is key to achieving the risotto’s signature creamy texture.
11. Continue adding broth and stirring for 18-22 minutes total, until the rice is al dente—tender with a slight firmness at the center—and the mixture is creamy.
12. Gently fold in the roasted butternut squash, maple syrup, fresh thyme leaves, remaining 1/2 teaspoon of kosher salt, and remaining 1/4 teaspoon of black pepper.
13. Remove the pot from the heat and stir in the grated Parmesan cheese and unsalted butter until fully melted and incorporated, which enriches the dish and creates a glossy finish.
14. Let the risotto rest, covered, for 2 minutes off the heat to allow the flavors to meld and the texture to settle.
Risotto emerges luxuriously creamy, with each grain of rice distinct yet bound in a velvety sauce. The tender squash offers pockets of caramelized sweetness that contrast beautifully with the savory, cheesy base. For a stunning presentation, garnish with extra thyme sprigs and a drizzle of maple syrup, or serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Conclusion
Savory and versatile, this collection proves risotto and butternut squash are a match made in comfort-food heaven. We hope it inspires your next cozy meal! Pick a recipe to try, then let us know your favorite in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious dishes.
