Roasted Butternut Squash Risotto
This butternut squash risotto recipe tastes incredible! It's also healthier than most and requires practically no stirring. You can bake it all in the oven!
Updated by Kathryne Taylor on August 29, 2024
This butternut risotto recipe is comforting, yet redeeming, and absolutely delicious. It features tender, caramelized cubes of butternut squash throughout.
Unlike most risottos, this one calls for brown short-grain rice instead of white. This yields a super creamy risotto full of whole grain goodness. The lightly nutty brown rice makes this risotto recipe remarkably flavorful, in the best of ways.
The only downside is that brown rice requires more cooking time than white, so I’ve switched from the traditional stovetop method to the oven.
This way, you only have to stir the risotto for a few minutes at the end, rather than for fifty minutes straight. That’s a serious arm workout, by the way.
How to Make Butternut Squash Risotto
While the risotto bubbles in the oven, we’ll roast cubed butternut on the top rack until it’s tender and caramelized on the edges.
Then, we’ll stir the rice and butternut together with a splash of white wine, several pats of butter and freshly grated Parmesan.
To take it to the next level, we’ll top it off with crispy fried sage (you’ll learn how to make it in the recipe below). This risotto is heavenly, I tell you. Here’s to healthy, happy eating!
Watch How to Make Butternut Squash Risotto
More Irresistible Risotto Recipes to Try
All three of these risotto recipes use the same easy oven-baked cooking method:
- Easy Brown Rice Risotto with Mushrooms and Fresh Oregano
- Lemony Roasted Cauliflower Risotto
- Spring Pea and Asparagus Risotto
You’ll also enjoy my recipe for Roasted Cherry Tomato and Brown Rice Risotto in my cookbook, Love Real Food. See page 172.
Please let me know how your risotto turns out in the comments. I love hearing from you! Check the notes for a dairy-free/vegan option.
Roasted Butternut Squash Risotto
This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring. You can just bake it all in the oven! Recipe yields 4 servings.
Ingredients
Butternut squash risotto
- 3 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth, divided
- 1 cup water
- 1 ½ cups brown arborio/short-grain brown rice
- 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes
- 1 cup freshly grated Parmesan cheese* (about 2 ½ ounces)
- ½ cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 1 teaspoon salt, more to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes, to taste
Fried sage
- 1 tablespoon extra-virgin olive oil
- 16 to 20 fresh sage leaves, chopped (to yield about ¼ cup chopped fresh sage)
Instructions
- To prepare: Place your oven racks in the lower third and upper third positions (we’re going to bake the risotto on the middle rack and roast the squash on the upper rack at the same time), then preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup broth from your container and set it aside for when the risotto is out of the oven.
- Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
- Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
- Immediately after placing the pot of risotto in the oven, toss the cubed butternut with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the butternut in a single layer on the pan. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway. This took 55 to 60 minutes for me, but start checking for doneness around 40 minutes.
- While the risotto and butternut are in the oven, fry the sage: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get darker green and crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside.
- Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes.
- Stir in the roasted butternut. Taste and add more salt and/or pepper, as needed. Divide the risotto into bowls and top each with a sprinkle of fried sage. Leftovers keep well in the refrigerator, covered, for up to 4 days.
Notes
Recipe adapted from my cauliflower risotto recipe.
Make it dairy free/vegan: Starchy rice accounts for most of this risotto’s creaminess, so you can skip the dairy or replace it with the following. Replace the butter with vegan butter or a tablespoon or two of additional olive oil, to taste. Skip the Parmesan cheese. You might like to add some nutritional yeast for cheesy flavor.
*A note on Parmesan: I always get a few comments on recipes that include Parmesan (“It’s not vegetarian!”) but Whole Foods actually makes a great animal rennet-free Parmesan. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.
If you must use white arborio rice: Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed.
If you don’t have a Dutch oven: Use a large saucepan instead, then carefully pour the boiling broth and rice mixture into a casserole dish. If the casserole dish has an oven-safe lid, use that; if not, cover it tightly with foil. Bake as directed.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Kate, i’m planning on doubling this recipe for a family dinner soon. Do you foresee any problems with doing that?
Thanks!
Deepthi
Oh also do you think it would work with pumpkin?
Hey there!
I was wondering if there was anyway to adapt this recipe if I don’t have a dutch oven! Like a stove top method or a different pan/pot I could use in the oven.
The cauliflower risotto looks so good too!
This looks delicious, can’t wait to try it. I would like to make it for someone who is vegetarian and dairy intolerant. How can I substitute the butter and cheese? Can I just skip the cheese and use coconut oil or olive oil instead for the butter?
Hi! I never actually made risotto before. …my dad used too but I just can’t stands in one spot that long. I was also looking for something new to do with butternut squash-I love it but almost airways make a curried soup with it. Anyway, I made it with long gain basmati brown rice – no brown aborio to be found. I had to interrupt at the critical stage (I thought) when it came out of the oven and it was time to add broth, wine, etc, and stir. It had to sit at least 20 minutes. When I returned I turned the stove back on, added the liquids etc & stirred, praying! Well it was wonderful! I was really worried I messed it up but it was delis AND my hubby loved it! I have never used save that way. …YUM!
So can other risottoside be made that way. ..by beaming, I mean?
Sorry, can other risotto dishes be baked?
So rich, warm and delicious. I’ve made this twice and both times I’ve been shocked by how good it is. Thanks!
Oh my goodness. This is a FANTASTIC RECIPE! I did cut back on the olive oil and butter a bit, but still so ridiculously delicious. SO SO creamy!
Hi, I’m thinking of making this on Friday. Can the butternut squash go in the oven at the same time as the risotto?
This was amazing! I made it for a potluck and people couldn’t get enough. The sage is key, really makes the dish. Thanks!
Hey Kate! My roommate and I just discovered your blog and we really love it : ) I wanted to ask- what if we don’t have a dutch oven? Is there another pan we can use an alternative to make this recipe? Thank you!
Hi, just been diagnosed with an infection in my duodenum,yeah,rather uncomfortable,to say the least!!!
So for the next few weeks:
NO:
fat,dairy,spice,artificial sweetener (that ones a bit weird!) nor acid.
I looked in my cupboards and fridge and thought “damn!”
A friend directed me to your site,love her!! lol
ok,a lot of your recipes are no good,but with a little tweaking,will work wonders on my taste buds !
Thank you! keep cooking :)
Be safe
Hello! Love all your recipes, and my son especially loves the various pancakes you have. :) Question about this reciple–I live out of the US where this type of rice is unavailable. Can I just use regular brown rice? Thanks!
Hi Julie, I’m sorry, I just saw your question. You can use white arborio rice if you can’t find brown arborio rice (see my recipe note for timing differences). Unfortunately, other rice varieties won’t work well because arborio rice contains a special starch that makes it nice and creamy once stirred.
How many servings does this recipe make and what size dutch do I need? I’m making this for my family reunion this weekend, so I’ll need to calculate for at least 20 people.
Hi Jacquie, the recipe yields 4 generous servings, and for that, I used a 5 1/2 quart Dutch oven.
There are several recipes from your website I tried and loved (seedy slaw, butternut squash soup, and various salads — all so yummy!). I worked with what I had on hand (whole roasted butternut squash and water instead of broth, probably a bit less butter and a bit more cheese) but it was still fantastic and devoured by my whole family. Thank you, Kate!
Hi, Kate,
I am excited to try this recipe for a post-Succoth, pre-Thanksgiving harvest gathering. I wondered if one could use dry sage in lieu of the fresh? It costs a small fortune for a few leaves, so am loathe to buy the quantity needed, particularly as I’m making about ten other dishes. :-)
Many thanks!
Susan
O My Gosh! I just made this, but I also added some toasted Pepitas, because, you know. Pepitas! It was FANtastic!
We just made the butternut squash risotto for dinner and it was so darn delicious! Thank you so much for this great recipe and I will be making it again.
Kate, how would you suggest that I go about reheating? I want to make a few days ahead and serve on Thanksgiving. Thanks!
This is the best recipe I have tried this year. It was scrumptious. I am going to incorporate this as a new side dish for my Thanksgiving meal.
Holy cow! Just made this, and it has got to be one of my favorite dishes this fall! First time to make risotto, too! A great substitute for mac and cheese. Thanks so much!
Looks amazing!! Can this recipe be doubled??
When I made this the pumpkin didn’t really roast or get crispy at all it just all went really mushy by about the 20 min mark. I’m thinking it’s because of the baking paper that made it soggy? Any tips? I had to take out after 30 mins as it just kept getting mushier and wasn’t really seperate cubes anymore just a pile of sludge
Well, boo. Did you use pumpkin or butternut squash? If you overcrowd your veggies, they’ll just steam each other instead of caramelizing on the edges. I use parchment paper to roast veggies all the time without issues.
This recipe is SO so good. My husband and I made this for ourselves and we could not stop raving about it. We’re making it again for our “Friendsgiving” this weekend – looking forward to sharing an instant (and easy!) crowd-pleaser!
Hi Kate, this looks delicious! Could you share the brand of the vegan Parmesan cheese from Whole Foods?
Thank you!
This was super yummy. My family didn’t even pick up on the brown arborio rice. Win for me.
Hi Kate (and Cookie). I was about to make stuffed butternut squash for dinner when I saw this recipe on Facebook. Just made it but not in the oven (no Dutch thingy), and without the sage. I used miso for the broth. Mine looks a lot darker than yours and rather less pretty but it’s still delicious. Thank you!
Made this today for Thanksgiving–super easy, and so, so good! For vegans: I used 4 tbsp of nutritional yeast instead of parmesan, and it’s super cheesy and delicious. Leaving out the wine didn’t seem to make a huge difference. I also substituted some paprika for the red pepper flakes, and it’s got a nice kick.
I don’t have a dutch oven, so I just used a Pyrex dish covered with tinfoil, and it cooked nice and evenly. If you’re going to do this, I would recommend keeping an eye on it, as it does cook a little faster (around 60 min).
i was just wondering what you do with the onions after you cook them?
You just leave them in the pot when you add the broth/water and then the rice.
This was absolutely phenomenal! The risotto was so creamy and it was so easy! Thank you!
This is quite possibly the best recipe I’ve made this year! I’d eat this for breakfast, lunch, dinner, and dessert. I left out the white wine (I drank it instead ;) ) and added about 2 generous handfuls of spinach with the butternut squash at the end. The wilted greens, creamy rice, and nutty squash made the absolute perfect meal. Usually, I’m not satisfied with a one-bowl dinner, but this required no sides. Perfect on its own. Thanks!
Hi,
I have recently gone the vegetarian route and have tried several of your recipes and love it. I made the risotto the other night and it was a hit, even with the kids! I will definitely be making this dish again.
P.S. I left
out the wine as well and i think the texture and consistency was perfect.
Just made this recipe this week. It was AMAZING. It was so easy and tasted delicious. I can’t wait to try your mushroom risotto too.
Hi Kate,
Came across this yummy recipe while looking for new recipes to expand my current recipe routine. I don’t have a Dutch oven – would this recipe still work with a 9×13 glass baking dish or a 12-inch cast iron skillet? Thanks!!
Hey Clare! I just figured that out myself. You can use a saucepan for the first few steps and then pour the boiling broth/soup mixture into a 9×13″ dish. Just cover it tightly with foil before baking.
Thanks for the tip, Kate. It worked out just fine with the 9×13 pan. This is such a great recipe!
I made this recipe for a large family gathering and it was DELICIOUS. We are italian and food is a huge part of our get togethers. Everyone loved it. Thank you for simplifying risotto!
Italian-approved risotto?! This makes me so, so happy. I’m glad everyone enjoyed it!
This was so delicious, and surprisingly easy! I shared the recipe with my friends and family!
Thanks so much, Emily! The more the merrier.
Not sure if I’ll ever be 100% vegetarian, but your recipes are making that more likely! The hardest part about changing my ways is knowing what to cook. Your recipes are great (and love the references to Cookie, as I’m typing this with my dog on my lap). Just made the Roasted Butternut Squash Risotto last night–dee-lish! Didn’t miss the meat one bit! I somehow missed the fresh sage when I shopped for ingredients and substituted dry…just sprinkled in at the end.
I always love hearing from fellow dog-lovers :) And yes, I think that just taking down your meat intake in general is a great idea. There are plenty of health benefits in moderation. Good to hear you’ve been happy with the blog!
Kate!! We just finished this (we are still sitting at the table) and it was fantastic! Perfect vegan comfort food and exactly what we were in the mood for. Thanks so much for this delicious recipe. It’s going in the rotation for sure!
Happy to hear this, Karen!! Thanks so much.
Oh my word. I finally made this recipe. The only thing I did different was used white Arborio rice because the store didn’t have brown. It is soooo good. Love cooking it in the oven too! Thanks so much.
So happy it worked for you, Ruth!
Loved this recipe. Made it for valentines day for 6. I made 1 1/2 times the recipe . My friends all asked for it after they tasted it and found out you didn’t have to stir it for 20-30mins. I did add the wine at the beginning and didn’t need to add the additional liquid at the end. I roasted the squash first at 425 and just put it back in the oven the last 10 mins to warm up. I used a little extra cheese at the end. Yum Yum Yum!!!! Can’t wait to try it with other flavors lemon etc. Thanks for lightening my load!!!
Valentine’s dinner for six?! That’s a crowd! So happy everyone enjoyed it, Joanne :)
Cannot get enough of this recipe! We added spinach for a little extra in it & skipped the wine! While it does take time to cook it’s pretty hands off other than cutting the vegetables and stirring at the end. My friend and I even topped the leftovers with a fried egg the next day for breakfast (which I highly recommend!)
Thanks, Hannah! Love your breakfast risotto idea—I approve! :)
WOW…. SOOOOOOO very delicious!! Just made and my house not only smells divine but I tasted a quick bite while its cooling and its sooo good! I did make changes because of what I had on hand… I used beef bullion in instead of vegetable and I omitted the wine because I didn’t have any!!! I highly recommend :)
Wonderful! I am so happy your version worked well, Joanna.
If I double the recipe, do you think it will fit in my 6 qt Dutch oven still? Any modifications you’d recommend?
Hi Brenda, I’m sorry, I missed your question earlier. I *think* so but I’m not entirely confident (that’s a 5.5 quart Dutch oven in the photos, and it’s only about 1/3 full). Please let me know if you try.
Hi Kate, thanks for your response! I ended up doing a 1 1/2 batch to be safe and it worked great. I’ve made this twice now – first time totally vegan with 1/3 cup nutritional yeast instead of parmesan. The second time I added the sage into the recipe and I found I preferred the first way without the parmesan (although I didn’t have a high quality parmesan). I also used frozen butternut squash but will try fresh in the future, probably not as crispy. It is tricky to find frozen without the skin so that was one thing I learned. Thanks for the great recipe!
Made this tonight for the first time. This was easy to prep, at least as far as risottos go. I love the fried sage as a garnish, it really adds a great flavor and texture I would personally cut back a bit on the butter and the Parmesan (I used Kraft and it ended up clumping a bit which was delicious but a bit much) just to make it even healthier. Thanks for another amazing recipe!!!!
Thank you, Martha!
I love this risotto! It has quickly become my go-to recipe for when I want to make something easy and delicious. Warm, yummy, and flavorful. Thank you, Kate!
Who knew “easy” and “risotto” could be in the same sentence? I’m so glad you love it, Hayley!
Apparently ‘real’ Parmesan ALWAYS includes rennet, which is an enzyme produced in the stomachs of ruminant animals. There are vegetarian alternatives though which, thank god, don’t have that in! I live in the UK and the Italian cheese I get for risottos, etc, is from Sainsbury’s supermarket and it’s grated / shaved and only costs (as at April 2017) about £1 per container.
Hi Cat, in the U.S., we can buy Parmesan made without rennet at Whole Foods and some other grocery stores! I’m glad you found an alternative that you like.
Hi Kate! I recently broke my jaw and was wired shut for 10 weeks. I was recently unwired and put on a soft food diet. This is so hard bc I try to eat clean. So finding this recipe made me super happy. I love this! Thank you Kate!
Oh, I’m so sorry about your injury, Susan, that sounds horrible. I hope you love the soup and heal quickly!
I made this recipe last night- absolutely simple and delicious!t
Glad you liked it, Tricia!
Hi! I have fallen in love with your blog in the last year and adore the cookbook, too :)
I’m stuck away from all my typical cooking equipment and ingredients this week and cooking is a challenge. However, I have an acorn squash, brown rice, and goat cheese, and I feel like I can turn it into a variation of this recipe…
Do you think a metal roasting pan with a lid would function similarly to a dutch oven, or would I have to adjust the temp/cooking time?
Thanks!!
Hi Louise! I’m sorry I missed your question earlier. I may be too late, but if you have short-grain brown rice and an oven-safe lid, I think your idea will work well.
Thanks!
I ended up finding another suggestion to try half-cooking the rice in a pot to shorten up the cooking time, then combining in a skillet with the rest of the ingredients, which also worked! Will try it properly the next time!
Wow! I’m a big fan of your website + cookbook, and this recipe is one of the best so far! I’m glad it’s so rich or I’d be tempted to eat the whole pan myself :) thanks for sharing!!
Yay! That’s great. Happy to have you familiar with both the blog and cookbook :) Thanks for the review.