Looking for a dish that feels fancy but is totally doable? 🍂 My Roasted Butternut Squash Risotto is here to make your dinners extra special. It’s creamy, cozy, and full of sweet, roasted squash flavor. I love making this recipe on chilly evenings—it’s like a warm hug in a bowl! Plus, the roasted squash gives it such a rich, caramelized taste.
Risotto gets a bad rap for being tricky, but trust me, it’s just about patience. With a little stirring and love, you’ll have a restaurant-worthy dish at home.
Why You’ll Love Roasted Butternut Squash Risotto
This risotto is the ultimate comfort food! The natural sweetness of the roasted squash pairs beautifully with the creamy arborio rice. It’s vegetarian-friendly, and you can even make it vegan with a few simple swaps. Whether it’s for a quiet family dinner or a dinner party, this dish will have everyone coming back for seconds.
What You’ll Need to Make Roasted Butternut Squash Risotto
- 1 medium butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter (or more olive oil for vegan)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 4 cups vegetable stock, warmed
- 1/2 cup grated Parmesan cheese (optional, or use a vegan substitute)
- 1/4 teaspoon nutmeg (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
How to Make Roasted Butternut Squash Risotto
- Roast the squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized. Set aside.
- Sauté the aromatics: Heat the butter and remaining olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened, about 3-4 minutes.
- Toast the rice: Stir in the arborio rice and cook for 1-2 minutes, letting it get slightly toasted.
- Cook the risotto: Add a ladleful of the warm vegetable stock to the rice, stirring constantly until it’s absorbed. Continue adding the stock, one ladle at a time, stirring frequently, until the rice is creamy and tender (about 20-25 minutes).
- Mix in the squash: Once the risotto is done, stir in most of the roasted butternut squash, saving a few pieces for garnish. Add the Parmesan (if using) and nutmeg, and adjust seasoning with salt and pepper.
- Serve: Dish up the risotto, top with the reserved squash, and sprinkle with parsley. Serve immediately and enjoy the creamy goodness!
More Relative Recipes:
- Pineapple Lemonade
- Deliciously Cheesy Baked Pizza Spaghetti
- Cinnamon Roll Sugar Cookies
- Butternut Squash Sausage Tortellini Soup
- Jalapeño Popper Cheese Ball
Fun Variations
Want to make it extra special? Add a handful of baby spinach or arugula for some greens. You can also toss in some toasted walnuts or pecans for a crunchy twist. For a more savory flavor, stir in some caramelized onions or roasted garlic.
How to Make It Vegan
To make this risotto vegan, simply skip the Parmesan and butter. Use extra olive oil instead, and you can sprinkle some nutritional yeast or a vegan cheese substitute for that cheesy touch.
Perfect for Date Nights and Dinner Parties
This Roasted Butternut Squash Risotto is an elegant dish that’s surprisingly easy to make. It’s perfect for impressing guests or enjoying a cozy date night at home. Pair it with a fresh salad or some crusty bread for a complete meal!
FAQs
- Can I use a different squash?
Yes! Acorn squash or pumpkin works just as well. You can even try sweet potatoes for a similar sweet and creamy result. - What if I don’t have arborio rice?
Arborio rice is best for risotto because of its high starch content, but you can use other short-grain rice like Carnaroli or Vialone Nano. Regular rice won’t give the same creamy texture. - Can I make this ahead of time?
Risotto is best served fresh, but you can roast the squash and prep the ingredients ahead. If you need to reheat, add a splash of stock or water to loosen it up. - What can I serve with this risotto?
A simple side salad or roasted vegetables pairs beautifully. For something heartier, serve with grilled chicken or fish. - How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a bit of extra stock to bring back the creamy texture.
Roasted Butternut Squash Risotto
Ingredients
- 1 medium butternut squash peeled, seeded, and diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter or extra olive oil for a vegan version
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 4 cups vegetable stock warmed
- 1/2 cup grated Parmesan cheese optional or use a vegan substitute
- 1/4 teaspoon nutmeg optional
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Roast the butternut squash:
- Preheat your oven to 400°F (200°C). Toss the diced squash with 1 tablespoon olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and golden. Set aside.
- Sauté the aromatics:
- Heat the butter and the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened (about 3-4 minutes).
- Toast the rice:
- Stir the arborio rice into the skillet and cook for 1-2 minutes, letting it toast slightly.
- Cook the risotto:
- Add a ladleful of the warm vegetable stock to the rice, stirring constantly until absorbed. Continue adding the stock one ladle at a time, stirring often, until the rice is creamy and tender (20-25 minutes).
- Combine the squash:
- Once the risotto is done, stir in most of the roasted butternut squash, reserving some for garnish. Add Parmesan (if using) and a pinch of nutmeg, then taste and adjust the seasoning.
- Serve:
- Spoon the risotto into bowls, top with the reserved squash, and sprinkle with fresh parsley. Serve immediately for maximum creaminess!
Notes
- Warm the stock before adding it to the risotto—it helps keep the cooking process smooth.
- For extra caramelized squash, roast it a little longer until the edges are golden brown.
- If you prefer a sweeter flavor, sprinkle a tiny bit of cinnamon on the squash before roasting.
