If you’re looking for a cozy, comforting meal that feels fancy but comes together with everyday ingredients, this Creamy Butternut Squash Risotto Recipe is a total winner. It’s the perfect cozy dish for autumn nights, cold weekends, or anytime you want something silky, rich, and full of warm, toasty flavor. Trust me, once you’ve mastered this risotto, you’ll find yourself craving it more often than you’d expect!
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Why You’ll Love This Creamy Butternut Squash Risotto Recipe
This risotto feels luxurious but is incredibly accessible, making it one of my go-to dishes when I want impressive flavor without fuss. The luscious texture melts in your mouth, while the natural sweetness of roasted butternut squash brightens every bite. It’s also flexible enough to suit busy weeknights or special dinners.
- Texture you want: Silky, creamy rice with tender butternut squash chunks
- Flavor that pops: Warm sage notes and savory Parmesan cheese
- Everyday ingredients: Arborio rice, broth, simple aromatics, and olive oil
- Works for any night: Casual family meal or a date-night treat
Ingredient Spotlight
To nail the Creamy Butternut Squash Risotto Recipe every time, picking your ingredients thoughtfully goes a long way. The balance of creamy risotto texture and sweet squash depends as much on technique as on quality staples.
- Arborio rice: This starchy short-grain rice is essential for that creamy risotto texture.
- Butternut squash: Roasting it caramelizes the natural sugars, boosting sweetness and depth.
- Vegetable broth: Use warm, flavorful broth to enrich the rice without cooling the pan.
Seasonality & Sourcing
Butternut squash shines in the fall and early winter when it’s at peak sweetness and affordable. Choose firm squash with a matte skin, avoiding soft spots. For broth, homemade is golden if you have time, but a quality store-bought vegetable broth works just fine too. Fresh sage adds that herbal punch and is easy to find at farmers markets or grocery stores during cooler months.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Pop it in the oven and roast for 25-30 minutes until the cubes are tender and have a beautiful golden edge. Avoid overcrowding the pan so the squash gets nicely roasted rather than steamed.
Step 2 — Cook & Build Flavor
While your squash is roasting, keep the vegetable broth warm on low heat in a separate saucepan. In a large pan, heat olive oil over medium heat and sauté the chopped onions until they're translucent and fragrant — about 4 to 5 minutes. Add the garlic and cook just a minute more to avoid bitterness. Stir in the Arborio rice so it’s well-coated and let it toast lightly for 2 minutes. From here, ladle in the warm broth a bit at a time, stirring continuously and letting the rice absorb each addition before adding more. This gentle stirring releases the rice’s starch, ensuring that signature creaminess. If the risotto feels undercooked after 20 minutes, keep adding broth until it’s tender but still slightly firm to the bite.
Step 3 — Finish & Rest
Once the rice is cooked and creamy, gently fold in the roasted butternut squash, Parmesan cheese, and fresh chopped sage. Let it rest off the heat for a couple of minutes — this helps the flavors marry beautifully while keeping your risotto perfectly creamy instead of gluey. You’ll notice the aroma of sage and the rich finish from Parmesan really come forward here.
Troubleshooting Creamy Butternut Squash Risotto Recipe
If your risotto is too dry, just stir in more warm broth or a splash of water to loosen it up. If it seems bland, a pinch more salt or an extra grating of Parmesan will brighten things fast. For soggy risotto, make sure not to add too much liquid at once and keep the heat moderate so the rice doesn’t overcook. If the butternut squash isn’t sweet enough, roasting longer or tossing with a touch of brown sugar before baking can add that boost.
Pro Tips
I’ve found that controlling the heat and timing during broth incorporation makes all the difference in your risotto’s texture and flavor. Trying these tips will give you better success with this Creamy Butternut Squash Risotto Recipe every time.
- Heat control: Keep broth warm and stir gently over medium heat to avoid sticking or uneven cooking.
- Timing window: Don’t rush adding broth; absorb it slowly to coax out natural creaminess.
- Make-ahead move: Roast the squash a day ahead and refrigerate to save time on busy nights.
- Avoid this pitfall: Don’t add all the liquid at once—it will ruin the risotto’s texture.
Variations & Substitutions
If you want to mix things up, try swapping sage for thyme or rosemary for a different herbal twist. Use nutritional yeast or vegan Parmesan for a dairy-free version. Feel free to substitute the butternut squash with sweet potatoes or pumpkin when in season. Also, chicken broth can replace vegetable broth if you prefer a richer flavor.
Great Debates
There’s always a friendly debate about butter versus olive oil in risotto. I lean toward olive oil here to complement the squash’s earthiness and keep things lighter, but a pat of butter stirred in at the finish is a classic move for extra silkiness and richness. Both work wonderfully—you can’t really go wrong!
Make-Ahead, Storage & Freezing
This risotto stores well in the fridge for up to 3 days in an airtight container. When reheating, add a splash of broth or water to revive the creaminess and heat gently on the stove while stirring. You can freeze leftovers, but note the texture may change slightly upon thawing—best to eat fresh when possible.
Yield & Conversions
This recipe yields about 4 hearty servings. To double, simply double all ingredients and use a wide, heavy-bottomed pan for even cooking. For half, scale ingredients down proportionally but watch cooking times closely as they may be slightly shorter. For metric lovers, 1 cup Arborio rice ≈ 200g; 2 cups diced squash ≈ 300g; 4 cups broth ≈ 1 liter.
Serving Ideas & Pairings
This risotto shines on its own but pairs beautifully with crisp green salads, roasted Brussels sprouts, or lightly pan-fried mushrooms. A drizzle of truffle oil or a sprinkle of toasted pine nuts adds extra flair without overshadowing the rich, creamy base.
FAQs
Yes! Frozen squash works well if fresh isn’t available. Thaw and drain any excess moisture before roasting to avoid a watery risotto.
A wide, heavy-bottomed pan helps distribute heat evenly, but any large skillet or saucepan with a thick base will do. Avoid non-stick for best browning.
If it looks dry, stir in a little extra warm broth or water until you reach the creamy consistency you love.
Absolutely! Skip the Parmesan and use nutritional yeast or vegan cheese alternatives to keep it creamy and flavorful.
Notes, Tools & Special Equipment
A good heavy-bottomed sauté pan or deep skillet around 10-12 inches in diameter helps you stir the risotto evenly. A ladle is essential for adding broth gradually. I like using a wooden spoon for stirring—it’s gentle on the rice and helps prevent sticking. No special thermometer needed—just trust your senses and the timing here to get that perfect, creamy texture.
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Creamy Butternut Squash Risotto Recipe
This creamy butternut squash risotto is a comforting, flavorful dish featuring tender roasted butternut squash, creamy Arborio rice, and savory Parmesan cheese, enhanced with fresh sage and garlic for a perfect vegetarian main course or side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Risotto
- 1 cup Arborio rice
- 2 cups diced butternut squash
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tablespoon extra virgin olive oil
- 6 fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Roast butternut squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 30 minutes until tender and caramelized.
- Warm the broth: While the squash is roasting, keep the vegetable broth warm on low heat in a saucepan to ensure smooth absorption by the rice.
- Sauté aromatics: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Toast rice: Add the Arborio rice to the pan, stirring continuously for 2 minutes until all grains are well coated with oil and lightly toasted.
- Cook risotto: Begin adding the warm vegetable broth one ladle at a time, stirring frequently and allowing each ladleful to be absorbed before adding the next. Continue this process for about 20 minutes, until the rice is creamy and cooked through.
- Combine ingredients: Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped sage. Stir well to incorporate all flavors and heat evenly.
- Serve: Serve the risotto hot, optionally drizzled with a little extra olive oil or sprinkled with additional Parmesan cheese for extra richness.
Notes
- Using warm broth is essential for creamy risotto texture.
- For a vegan version, substitute Parmesan cheese with nutritional yeast or a plant-based cheese alternative.
- Fresh sage can be replaced with thyme or rosemary if unavailable.
- If you prefer a sweeter flavor, roast the butternut squash a few minutes longer until caramelized edges form.
- Stirring continuously helps release the starch from Arborio rice, creating a creamy consistency.
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