View Gallery
1 photo
Butternut squash risotto is the kind of dish that whispers “cozy autumn evening” without saying a word. It’s velvety, earthy, and just a little sweet—but never too much. You don’t need fancy tricks or hidden ingredients to make it shine; just patience, a good spoon, and some love.
This dish takes the humble butternut squash and folds it into a cloud of creamy Arborio rice, kissed with sage, Parmigiano-Reggiano, and a splash of white wine. It’s comfort food with a gourmet twist—warm, satisfying, and utterly unforgettable.
Why This Risotto Feels Like a Hug in a Bowl
There’s something deeply soothing about stirring risotto. The rhythmic ladling, the gentle bubbling, the way the rice slowly softens but never quite surrenders—it all feels like meditation with a delicious payoff. And when butternut squash joins the party? It’s richer, silkier, and just sweet enough to balance every savory note.
Plus, it’s surprisingly light for something so luxurious. No heavy cream, no butter overload—just natural sweetness from roasted or boiled squash, brightened with fresh herbs and finished with sharp, nutty cheese.
Ingredients Needed for the Recipe
- 3 cups fat-free low-sodium chicken broth (or vegetable broth for a vegetarian version)
- 1 cup butternut squash puree
- 1 tsp butter or olive oil
- 3 cloves garlic, chopped
- ¼ cup shallots, chopped
- 1 cup Arborio rice
- 2 oz dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1 tbsp fresh sage, minced
- ¼ cup freshly grated Parmigiano-Reggiano
- Salt and freshly cracked pepper, to taste
- 2 cups fresh baby arugula, for garnish
The magic here lies in quality over quantity. Use real Parmigiano-Reggiano, not the dusty stuff in the green can. And fresh sage? Don’t skip it. Its piney warmth is the perfect dance partner for butternut squash’s mellow sweetness.
How to Make Butternut Squash Risotto?
Warm the Broth and Squash Puree
In a saucepan, combine the broth and butternut squash puree. Bring it to a gentle boil, then lower the heat to a simmer. Keep it warm—this ensures even cooking and prevents shocking the rice when you add it.
Sauté the Aromatics and Toast the Rice
In a heavy-bottomed pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Toss in the shallots and garlic, letting them soften for a minute or two—just until fragrant, not browned. Add the Arborio rice and stir until each grain glistens and turns slightly translucent at the edges. This toasting step builds flavor from the very start.
Deglaze with Wine and Add Sage
Pour in the white wine and minced sage. Let it bubble and hiss, stirring gently, until the liquid is fully absorbed. The wine cuts through the richness and adds a bright acidity that balances the squash’s sweetness.
Ladle in the Broth, One Scoop at a Time
Now, the heart of risotto-making begins. Add a ladleful of the warm squash-broth mixture to the rice. Stir often—but not obsessively—until the liquid is nearly gone. Then, repeat. And repeat again. This slow absorption is what coaxes out the rice’s starch, creating that signature creamy texture without a drop of cream.
Finish with Cheese and Rest
Once the rice is tender but still has a slight bite (about 25–30 minutes total), remove the pot from the heat. Stir in the grated Parmigiano-Reggiano until melted and glossy. Let it sit for just a minute—this lets the flavors settle and the texture thicken slightly. Then, serve immediately.
Best Time to Serve This Dish
Butternut squash risotto is a fall and winter superstar, but don’t box it in. It’s just as welcome on a rainy spring evening or a cool summer night when you crave something hearty but not heavy. Serve it as a main course for a Meatless Monday, or as an elegant side alongside roasted chicken or pan-seared scallops.
It also shines at holiday tables—think Thanksgiving or Christmas Eve—where its golden hue and seasonal squash speak to tradition without being predictable.
Tips
Grate your cheese fresh. Pre-shredded Parmesan is coated in anti-caking agents that dull its flavor and prevent smooth melting. A microplane makes quick work of it and releases the cheese’s natural oils for maximum aroma.
Don’t rush the broth additions. Pouring too much too soon leads to mushy, gluey rice. Wait. Stir. Wait again. This rhythm is non-negotiable—and oddly therapeutic.
If your risotto thickens too much in the bowl, a splash of warm broth or water revives it instantly. Risotto waits for no one, but it forgives a quick rescue.
Ingredient Substitutions
No butternut squash? Try sweet potato puree for a similar sweetness and creaminess—just go easy on added salt, as sweet potatoes can be naturally saltier. Kabocha squash or pumpkin puree (unsweetened!) also work in a pinch.
Not a sage fan? Swap in thyme for a more floral note, or rosemary for something piney and bold—but use half the amount, as rosemary can easily overpower.
Vegan? Skip the butter and Parmesan. Use olive oil and finish with a sprinkle of nutritional yeast or a dairy-free Parmesan alternative. The dish still sings—just in a different key.
How to Store and Reheat
Risotto waits, but not gracefully. Store leftovers in an airtight container in the fridge for up to 4 days. It will firm up—that’s normal.
To reheat, place it in a saucepan with a splash of broth or water. Warm over medium-low heat, stirring gently, until creamy again. Microwaving works in a pinch, but stir every 30 seconds to prevent uneven heating and rubbery patches.
Feeling creative? Use leftover risotto to make arancini—crispy fried rice balls stuffed with mozzarella. Just shape, bread, and pan-fry or bake until golden. Leftovers never looked (or tasted) so good.
Butternut Squash Risotto Recipe
Description
Butternut squash risotto is a creamy and delicious Italian rice dish made with butternut squash puree and Parmigiano-Reggiano. It’s a comforting, vegetarian-friendly meal that’s perfect for fall or any time you're craving something rich and satisfying without the heavy cream. This recipe takes a little time and attention—but the result is a restaurant-quality dish you’ll be proud to serve!
ingredients
Instructions
-
In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat. Taste for salt and adjust as needed.
-
In a large heavy saucepan over medium heat, heat butter or olive oil until melted. Add shallots, garlic, and rice; sauté until the rice is well coated and slightly translucent, about 3 minutes.
-
Add the wine and sage and stir until the wine is fully absorbed.
-
Add a ladleful of the simmering broth mixture; stir gently and almost constantly until the liquid is absorbed. Repeat, adding broth one ladle at a time, waiting for absorption before adding more.
-
Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center—about 25–30 minutes total.
-
When all the liquid is absorbed, remove from heat and stir in the Parmigiano-Reggiano. Serve immediately, topped with baby arugula and extra cheese if desired.
Nutrition Facts
Servings 4
Serving Size 1 cup
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 7gg11%
- Saturated Fat 3gg15%
- Trans Fat 0gg
- Cholesterol 10mgmg4%
- Sodium 350mgmg15%
- Potassium 320mgmg10%
- Total Carbohydrate 48gg16%
- Dietary Fiber 3gg12%
- Sugars 4gg
- Protein 8gg16%
- Calcium 15 mg
- Iron 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: You can prepare butternut squash puree in advance or even freeze it. Use leftovers in pasta sauces like Spaghetti with Butternut Leek Sauce.
- Don’t rush: The key to perfect risotto is slow, steady addition of broth and constant stirring to release the rice’s starches.
- Substitutions: Swap sage for thyme or rosemary; use spinach instead of arugula for a milder garnish.
- Reheat tip: Add a splash of broth when reheating to restore creaminess.
Frequently Asked Questions
Can I make this risotto vegetarian?
Yes! Simply substitute the chicken broth with low-sodium vegetable broth.
How do I make butternut squash puree?
Peel and cube 1 lb of butternut squash, then boil or roast until tender. Blend until smooth. No added sugar or liquid needed—just the squash itself!